Maple Bacon Chicken Bites

By Lana C – Caledon, ON
Maple Bacon Chicken Bites
  • Prep Time: 15
  • Total Time: 120
  • Servings: 2-4

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About this Recipe

I had some mini bottles of Maple Whisky just begging for a recipe, so I added some to the marinade for one of my go-to party appetizers. bacon + maple = yum !


2 boneless, skinless chicken breasts
1/4 cup canola oil
2 tbsp Crown Royal Maple Whisky (or substitute with a mixture of apple juice and maple syrup)
1 tbsp hot sauce such as Tabasco (optional)
1/2 lb sliced bacon
1/2 cup brown sugar


Equipment needed includes:
- toothpicks
- large baking sheet
- aluminum foil

- Cut the chicken into bite-sized pieces of equal size and place into a large plastic sealable container or bag.
- Cover the chicken with oil and whisky (and hot sauce, too, if you like it spicy) and mix the pieces well with the marinade.
- Seal the container and marinate in the fridge for an hour.

After the chicken has marinated:

- Position your oven racks so that one is in the middle and one is at the top (near the broiler).
- Preheat your oven to 375 degrees F.
- Line the baking sheet with foil.

Prepare to assemble by:
- dumping out lots of toothpicks onto a plate or paper towel
- placing the brown sugar on a large plate
- cutting the bacon slices into pieces large enough to wrap around the chicken (about 2-3 pieces per bacon slice, depending on how big your chicken pieces are)

Assemble as follows:
- remove a piece of chicken from the marinade, wrap it with a piece of bacon, roll it in brown sugar and secure the whole thing with a toothpick, then place it on the baking sheet.

Discard the marinade once you have used all of the chicken pieces.

Bake for about 30 minutes in the middle of the oven, until the bacon starts to brown.

Take the baking sheet out of the oven. Turn on the broiler. While that is heating up, use tongs to turn over each chicken bite so that the “less brown” side is now on top.

Return the baking sheet to the oven, but this time on the top rack.

Broil until the bacon in crisp, and almost on the point of burning. Don’t walk away for even a moment at this step; things can burn quickly.

Serve immediately. No dipping sauce required, but this goes well with sweet chili sauce.

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