Take a small handful, maybe 30-40 toothpicks and soak them in a small bowl of water for about 30 minutes to overnight. Toothpicks are cheap so do not worry if you soaked too many of them, throw away what you do not use. Cut the chicken into 1 inch cubes. Mix the brown sugar and chili powder in a medium bowl, pour about half of the mixture into a ziplock bag. Pre-cook the bacon for about 1 1/2 - 2 minutes in the microwave, covered, until just about half cooked. Do NOT allow the bacon to get browned and crispy. Cut each slice of bacon into thirds. Depending on how much your bacon shrunk you may have to cut it in halves to wrap around your chicken bites.
Put the chicken bites, in batches, in the ziplock of sugar and chili then shake until coated. Take one piece of chicken and wrap with a slice of bacon and secure with a toothpick. Dredge the bacon wrapped chicken bite in the reserved sugar and chili mixture and place on a large foil lined cookie sheet coated with non-stick spray.
Preheat the oven to 375. Place each chicken bite on the sheet and make sure they are not touching so the bacon can brown on all sides. Bake for about 30-35 minutes or until the bacon is crisp. Serve hot but these things are so good you can happily munch on them cold.
If you run out of the chili sugar mixture just whip up some more. Don't worry if the chicken looks burnt. Sugar caramelizes and appears burnt but it is not. You want to bake the chicken until the bacon is crispy which is why it is important to precook the bacon to about half cooked. These are excellent hot and cold, you will NOT have leftovers.
Originally Submitted
8/20/2017
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