Bacon Wrapped Chicken

Our Bacon Wrapped Chicken is sweet, smokey and crazy delish! A great appetizer and a family favorite for dinner! It's Over The Top with an amazing sauce!

Course Main Course

Cuisine American

Keyword Bacon Wrapped Chicken, Chicken Dinner, Easy Dinner

Prep Time 30

Cook Time 19

Total Time 49

Servings Servings

Calories 637kcal

Author Kathleen

Ingredients

Spice Mix:

1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon black pepper
1 tablespoon dried Italian seasoning
2 1/4 teaspoons salt
2 teaspoons brown sugar packed

Chicken:

16-24 slices bacon
2 pounds chicken tenderloins

Sauce:

1/2 cup Dijon-style mustard
1 teaspoon dry mustard
1/4 cup cider vinegar
1/2 cup light brown sugar packed
1/2 cup honey

Topping

1-2 tablespoons brown sugar

US Customary - Metric

Instructions

Preheat oven to 400ºF (204ºC). Spray a 9X13-inch baking dish with nonstick cooking spray. Set aside.
Spice Mix: In a small bowl, mix together chili powder (1 tablespoon), garlic powder (1 tablespoon), onion powder (1 tablespoon), dried Italian seasoning (1 tablespoon), brown sugar (2 teaspoons), salt (2 1/4 teaspoons), and pepper (1/4 teaspoon). Sprinkle both sides of the chicken evenly with spice mixture. Gently press the spice mixture onto the chicken to help it adhere.
Parcook the bacon (16-24 slices) in batches, on a paper towel-lined plate, in a single layer for 1 minute. Continue until all bacon has been cooked.
Wrap: Wrap each piece of chicken with 1 slice of bacon, covering as much surface of the chicken as possible. Add a 2nd piece of bacon, if needed for coverage.
Secure bacon as needed with toothpicks, placing them on edges so browning is easier. Place wrapped chicken on the prepared baking dish.
Sauce: In a small bowl, whisk together all the ingredients for the sauce until well combined and brown sugar is dissolved. Pour over wrapped chicken pieces coating each one evenly. Brush sauce from baking dish onto chicken to get complete coverage.
Bake for about 6-7 minutes, flip the chicken pieces and cook on the other side for 6-7. Turn on broiler and broil on brown each side 1-2 minutes (watch closely because the sauce can burn very easily!), or until bacon crisps up a bit. Check for doneness by inserting an instant-read thermometer into the thickest portion of the chicken tender. It should register 155°F (68ºC).

Notes

Use toothpicks wisely: Place them along the edges so they don’t block browning.
Double-wrap if needed: If your tenders are large, add a second slice of bacon to fully cover them.
Baste halfway through: Brush the sauce over the chicken after flipping for that glossy, caramelized finish.
Watch the broiler: The sugar in the glaze browns fast — keep a close eye to prevent burning.
Make bite-sized appetizers: Cut chicken breasts into 1-inch cubes, wrap with ⅓ slice of bacon, secure with a toothpick, and bake 10–14 minutes.

Nutrition