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Sweet and Spicy Bacon-Wrapped Chicken Bites

Recipe Source by the Perdue Farms Culinary Team

Sweet and Spicy Bacon-Wrapped Chicken Bites

Recipe Source by the Perdue Farms Culinary Team

These bacon-wrapped chicken chunks are easy to make and feature the perfect balance of hot and sweet. To turn up the heat, leave chunks in marinade a bit longer.

Recipe Quick Facts

Prep
70
Minutes .
Cook
30
Minutes .
Makes
4
Servings .
The link to Sweet and Spicy Bacon-Wrapped Chicken Bites has been copied

Ingredients

Ingredients

  • 2 Perdue Boneless Skinless Chicken Breasts
  • 6 to 8 slices bacon
  • 1 teaspoon coarse black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons orange juice
  • 6 tablespoons dark brown sugar

Made with Our

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99 Each
avg/ea
12-oz. pack of no sugar fruitwood-smoked bacon

Your Price

$12.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Preheat oven to 400 F. Cut chicken breasts into 16 to 18 1-inch cubes and place into large resealable plastic bag. Add olive oil, Sriracha sauce and orange juice to plastic bag with chicken cubes. Turn bag to completely coat chicken with marinade and refrigerate about 1 hour, turning every 20 to 30 minutes.

TIP: For spicier bites, leave chicken cubes in marinade longer.

Step 2

Recipe step image

Step 2

Cut each slice of bacon into 3 pieces. Remove chicken from marinade and wrap a piece of bacon around each piece of chicken. Roll bacon-wrapped chicken in brown sugar and secure with wooden toothpick.

Step 3

Recipe step image

Step 3

Place chicken pieces on foil-lined baking sheet sprayed with vegetable spray. Sprinkle chicken with coarse black pepper. Bake in oven for 30 minutes or until bacon is nice and crisp. Internal temperature should reach 170 F. Turn pieces halfway through cooking time. Serve warm.

TIP: Watch carefully as ovens vary and brown sugar can burn quickly.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS