Bacon Wrapped Sweet and Tangy Chicken

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The other night I made chicken 2 ways, wrapped in bacon for us adults and skewered on popsicle sticks for the kids.  Both were a big hit!

The bacon wrapped version was delicious and was topped with a sweet and tangy mix of brown sugar and honey dijon mustard but you could certainly top them with whatever sauce you wanted or your favorite bbq sauce.  They were a cinch to put together and cooked in no time.  I serve them with cheesy potatoes or just simple mashed potatoes and it is a winner with everyone.

Sweet and Tangy Bacon Wrapped Chicken


2 pounds of boneless skinless breasts cut into strips or 2 pounds chicken tenderloins
A pound of bacon (thinner is better, this is not the best place for a thick slice of bacon)
Honey dijon mustard
Brown sugar
Your Favorite BBQ sauce


This could not be simpler

    • Line a sheet pan with foil


    • In a small bowl mix about a cup of brown sugar with 2 tablespoons mustard (add more mustard or sugar to taste)


    • You want the mixture to be thick.


    • Wrap each strip with a slice of bacon.


    • Place chicken on tray and spoon the sauce of the top.  Don’t worry about spreading the sauce it will melt and coat in the oven.


    • Bake in oven at about 350-400 until chicken is cooked through and bacon is crispy.





Chicken Pops

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