Bacon Wrapped Chicken Bites

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With bacon wrapped chicken bites, the real skill isn’t in fancy ingredients — it’s in managing heat so the bacon crisps up at the same time the chicken stays juicy. Once you understand that balance, this turns into one of those effortless appetizers you can throw together for almost any gathering. It’s also a smart way to use chicken breast without drying it out.

When I first started making these, my main issue was pale bacon or overcooked chicken. The fix was simple: even-sized chicken pieces, regular-cut bacon (not thick-cut), and plenty of space on the pan. Those details might sound small, but they’re exactly what decide whether you get chewy, greasy bites or crisp, caramelized ones that disappear fast from the plate.

This recipe is built for real life: basic pantry spices, a pack of bacon, and chicken breast you might already have in the freezer. It works for parties, game day, or nights when you want something snacky that still feels homemade. You can scale it up or down, prep it ahead, and serve it with whatever dipping sauce you have on hand. If you’re looking to practice better oven roasting and more confident seasoning, these bacon wrapped chicken bites are a straightforward place to start.

Your New Favorite: Bacon Wrapped Chicken Bites

Tools of the Trade & Core Ingredients

• 2 rimmed baking sheets
• Parchment paper
• Medium mixing bowl
• Tongs or a spoon for tossing
• Sharp knife and cutting board
• Instant-read thermometer (helpful but optional)

• 1/2 cup brown sugar (light or dark both work)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1.5 lbs chicken breast, cut into 1-inch cubes
• 12 strips regular-cut bacon, cut into thirds (about 3/4 lb total)
• Optional: dipping sauces like ranch, BBQ, honey mustard, or hot sauce

The Simple Method to Highlight Great Flavor

1. Set your oven to 375°F so it has time to fully preheat. Line two rimmed baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier.
2. In a medium bowl, stir together the brown sugar, paprika, garlic powder, salt, and black pepper until the mixture looks evenly combined with no big clumps of sugar.
3. Add the chicken cubes to the bowl. Toss well until every piece is fully coated in the spice mixture. The chicken should look lightly packed with a sandy, brown sugar layer — this is what will caramelize in the oven.
4. Cut each bacon strip into three shorter pieces so you have 36 strips. Place one piece of seasoned chicken at the end of a bacon piece, then roll it up so the bacon wraps snugly around the chicken. Repeat with all the chicken and bacon.
5. Arrange the wrapped bites seam-side down on the prepared baking sheets, leaving a bit of space between each one. Use both baking sheets if needed so they’re not crowded; space around each piece is key for crisp bacon.
6. Spoon or gently press any remaining spice mixture onto the tops and sides of the bacon-wrapped bites. This extra coating will melt and form a sweet-savory crust as they bake.
7. Bake for 30–35 minutes, swapping the positions of the pans halfway through for even cooking. The bites are done when the bacon is nicely browned and crisp and the chicken reaches an internal temperature of 165°F.
8. Let them sit for 3–5 minutes so the hot sugar can settle, then transfer to a platter and serve warm with your favorite dipping sauce.

Best Bacon for Wrapping

For bacon wrapped chicken bites, regular-cut bacon is your best option. Thick-cut looks appealing, but it takes longer to crisp, which means the chicken can overcook while you’re still waiting on the bacon. Regular-cut strikes a better balance and gives you a good ratio of fat to meat. If your bacon is very fatty, you can trim a little from the edges to cut down on excess grease. On the other hand, if it’s very lean, keep an eye on it toward the end of baking so it doesn’t dry out. A snug wrap and enough space on the pan matter more than the brand, so use whatever fits your budget and is on sale.

Easy Make-Ahead Directions

These bites are easy to prep ahead, which is helpful if you’re hosting or bringing a dish to share. Assemble the seasoned chicken and bacon wraps up to 24 hours in advance, then place them in a single layer on a parchment-lined baking sheet. Cover tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, uncover, let them sit at room temperature for about 10–15 minutes while the oven preheats, then bake as directed. If baking straight from very cold, you may need to add 3–5 minutes. You can also cool fully baked bites, refrigerate, and reheat at 350°F for about 10 minutes; they won’t be quite as crisp as fresh, but they still make excellent leftovers for lunches or quick snacks.

Curious About This Recipe? Read On

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well here and are often more affordable. They’re also more forgiving if you tend to overcook chicken, since thighs stay moist longer. Cut them into similar 1-inch pieces so they cook at the same rate as the bacon. Because thighs have a bit more fat, you might see slightly more pan drippings, so using parchment paper is helpful. Check for doneness by temperature, not just time, aiming for 165°F in the center of the chicken.

How can I reduce waste and stretch leftovers into another meal?

If you have leftover bacon wrapped chicken bites, cool them completely and store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer to bring back some crispness. To avoid waste, chop any leftover bites and use them as a protein topping for salads, baked potatoes, or rice bowls. You can also fold them into scrambled eggs, quesadillas, or pasta. Save any rendered fat on the parchment by scraping it into a jar; once cooled, use it to cook potatoes or vegetables for extra flavor instead of throwing it away.

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Bacon Wrapped Chicken Bites

Tender chicken cubes are tossed in a sweet-and-savory brown sugar spice blend, then wrapped in bacon and baked until crisp. These bite-sized, naturally gluten-free appetizers are ideal for parties, game day, or casual gatherings.

Pin for Later Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 36 servings

Ingredients

  

For the Spice Coating:

• 1/2 cup brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

For Assembly:

• 1.5 lbs chicken breast cut into 1-inch cubes
• 12 strips regular-cut bacon cut into thirds (about 3/4 lb total)

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Instructions

 

• Gather all ingredients and preheat the oven to 375°F. Line two baking sheets with parchment paper.

For the Spice Coating:

• Combine the brown sugar, paprika, garlic powder, salt, and black pepper in a medium bowl until evenly mixed.
• Add the chicken cubes to the spice mixture and toss thoroughly so each piece is well coated.

For Assembly and Baking:

• Cut each bacon strip into thirds so you have about 36 pieces. Place a coated chicken cube at one end of a bacon piece and wrap the bacon around it, securing the seam underneath. Repeat with remaining pieces.
• Arrange the wrapped bites seam-side down on the prepared baking sheets, leaving space between each so they aren't crowded. Use both sheets if needed.
• Brush or spoon any leftover spice mixture over the tops of the bacon-wrapped pieces for extra flavor and caramelization.
• Bake in the preheated oven for 30–35 minutes, rotating the pans halfway through, until the bacon is crisp and the chicken registers 165°F internally.
• Remove from the oven and serve immediately with your favorite dipping sauce.