Bacon Brown Sugar Chicken Bites

by Sabrina Snyder

Last Update:

49 Comments

4.58 from 7 votes
24 Servings
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
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Bacon Brown Sugar Chicken Bites are the perfect salty, sticky, sweet, and crispy appetizer for the holidays and game day parties. Try today!

I love serving Chicken appetizers during the holidays or any party! Try out my Chicken Fire Poppers or my Bacon Brown Sugar Chicken Tenders for you next get together with friends and family!

Sabrina’s Bacon Brown Sugar Chicken Bites Recipe

This crowd-pleasing appetizer delivers the perfect balance of sweet, salty, and crispy in every bite. Juicy chicken wrapped in smoky bacon and coated with a caramel glaze. Simple to prepare and packed with bold flavor, this easy recipe is ideal for holidays, game day spreads, or anytime you need a guaranteed hit on the table.

Recipe Card

Dinner, then Dessert

Bacon Brown Sugar Chicken Bites Recipe

Bacon Brown Sugar Chicken Bites are the perfect salty, sticky, sweet, and crispy appetizer for the holidays and game day parties. Try today!
Yield 24 Servings
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
chicken bacon bite in fingers
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Ingredients
 

  • 2 chicken breasts , boneless skinless
  • 1/2 cup brown sugar
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon ground black pepper
  • 8 strips bacon

Instructions

  • Preheat oven to 375 degrees.
  • Cut each chicken breast into 4 long, thin chicken strips.
  • Cut each strip into 2 inch chunks.
  • In a bowl add the brown sugar, salt and pepper.
  • Add the chicken pieces and toss in the brown sugar.
  • Wrap the chicken in a ⅓ of a strip of bacon and put into your baking dish.
  • Sprinkle over the remaining brown sugar.
  • Cook for 18-20 minutes or until bacon is cooked through and crisp (as pictured).

Nutrition

Serving: 1 Piece | Calories: 59kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 109mg | Potassium: 56mg | Fiber: 0.003g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg

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About this Recipe

These Bacon Chicken Bites are perfect for parties. Once wrapped, I freeze them on a sheet tray. When I am ready to serve them, I bake them in a hot oven and just sprinkle a little extra brown sugar. The extra water content from freezing the bacon and chicken can cause them to be a little less coated, so a nice sprinkle halfway through baking solves that problem!

Recipe Tips and Tricks

Anytime I know I want to make the dish, I buy chicken breasts for dinner (a large pack) and a package of bacon. Then I trim the chicken breasts to the right size by removing the tendons.

Ideas to Serve

Whether your hosting for gameday or a holiday get together with friends and family, this works great as an appetizer for meals like Oven BBQ Beef Brisket. Or make the perfect snack spread with Potstickers and Buffalo Chicken Meatballs. If you want a dinner version of this party recipe, you can try my Classic Bacon Brown Sugar Chicken.

More Delicious Bacon Wrapped Recipes

Bacon Brown Sugar Chicken Bites are the perfect salty, sticky, sweet and crispy appetizer for the holidays and game day with just five ingredients!

These photos were in a previous version of this post

Bacon wrapped chicken bites in a baking dish
Bacon chicken bites lined up on a baking sheet
The easiest and most delicious bacon bites you'll have this holiday season!
chicken bacon bite in fingers

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. The bacon does not cook on the bottom, need to cook on rack and turn over halfway thru cooking time.

    Reply

  3. I make these alor but sometimes the bacon burns to the bottom any ideas kn how to prevent this…or does this happen to u?

    Reply

  8. I made this last Christmas and it was requested again today for Christmas Eve. So glad I found the recipe again. Biggest hit last year out of all the appetizers we made.

    Reply

  11. I am wondering if it matters that they’re served warm or not? I am wanting to make these for my church picnic but they would have to keep through service.

    Reply

    1. They will keep at room temp for 2 hours but after that you will want to refrigerate them to prevent bacteria growth.

      Reply

  12. Made this for my family 4.11.2019. They LOVED it. Had no leftovers and they asked me to make it again. I added onion, garlic and chili powders to the sugar. Will definitely be making this again.

    Reply

    2. Anyone ever make without bacon? I’m having a party and a guest has a pork allergy and I’m not buying turkey bacon.

      Reply

        1. I have made these a couple of times, and they were a huge hit! I am curious, however, about how to decipher the nutrition information. It says serving is one gram? That doesn’t make sense to me, so I was wondering if you can give me a better idea of serving size and carb info. Thank you!!

          Reply

          1. Hi Gigi, sorry about the 1 gram portion size, its supposed to be 1 piece. Thanks for pointing that out, and I fixed that on the recipe card to avoid confusion. Otherwise the nutrition facts listed are correct. The recipe makes 24 pieces, so the calories and macros are based per piece.

  14. Can I freeze these after cooking and reheat when needed? If so, do I need to thaw first and what temperature and for how long in the oven? Look yummy!

    Reply

    1. I flash freeze them on a tray and then move them into a ziplock container. It helps to keep them intact. No need to thaw them prior, just bake them at 375 for around 15 minutes in the oven . I like to sprinkle a little bit more brown sugar on top halfway through baking. Enjoy!

      Reply

  17. Ok…these look great. Maybe this is dumb question…but is the chicken precooked before this or does cook along with the bacon for that 18-20 minutes?

    Reply

  18. Can you cook these in a pan on top of a cooling rack. I don’t like them sitting in the grease. Will they turn out as well. They look delicious.

    Reply

    2. Sounds yummy! Should I cook the chicken first or wrap it raw? Can I assemble them the day before and leave them in fridge over night?

      Reply

  24. Oh my goodness, these Bacon Brown Sugar Chicken Bites look heavenly! I’m afraid I will certainly overindulge, but will happily do so!!! Thanks for another great recipe, Sabrina!

    Reply