Quick Maple Mustard Chicken Bites Wrapped in Bacon
Maple mustard chicken bites wrapped in bacon are a simple, crowd pleasing recipe made with just four ingredients. Tender pieces of chicken are coated in a lightly sweet and tangy sauce, then wrapped in bacon and baked until crisp and flavorful. Served with the 2-ingredient dipping sauce, they’re perfect for any time you’d like a protein-rich, simple appetizer.
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Appetizers are always the fun part of any special meal to me. In fact, I like them so much I instituted a family tradition of New Year’s Day and big football games as full-on appetizer only meals – just finger food allowed.
It’s because I was honestly bummed that I could only sample appetizers if a meal is served after, or if it was an especially good offering then I was too full to enjoy the meal.
I mean, life is hard, lol.
Anyway, when you’re creating a finger food meal you do want to think about how well-rounded it is: not too many carbs, make sure there are some veggies, and provide some good protein sources.
Dips and chips like real food onion dip and guacamole with chips, or hummus with pita are usually featured, and then I’ll add cut veggies to go along with the dips, a fun nut mix and a few protein-rich offerings like meatballs and these bacon wrapped chicken bites with a simple maple mustard dipping sauce.
These bacon chicken bites are SO good – we demolished the platter the first time I made them, so you know they are now a tradition. And while they’re good on their own, it’s the dipping sauce that really makes them shine.
I came up with this recipe because some of our family’s favorite recipes are overnight peppered maple-mustard bacon and maple-mustard chicken. They all use the simple but super flavorful combination of maple and mustard to amp up the flavor.
Make Chicken Bites Wrapped in Bacon
You need only four ingredients to make these bites: chicken, bacon, maple syrup, and mustard – plus optional black pepper for seasoning.
Step 1: Soak the toothpick skewers (needed for any recipe where you’ll bake or grill with wood skewers). It’s easy to do while making the recipe – that’s plenty of time for them to soak.
Step 2: Cut bacon in half and cook it until about halfway done. Partially cooking the bacon helps it to crisp more after wrapping the chicken without overcooking the chicken while they bake together.
Step 3: Add 1/4 cup mustard and 2 tablespoons syrup to a bowl and mix. Cut up the chicken into bite-sized pieces, adding them to the bowl as you do, mixing it all together. (If making a few hours ahead, you can refrigerate it at this point – see more make ahead options below.)
Step 4: Wrap each piece of chicken with a bacon half, securing with a wet toothpick and placing it on a lined baking sheet. When all pieces are wrapped, brush the bites with the remaining sauce in the bowl and sprinkle with black pepper on all sides, if you’d like.
Jami’s Tip
One of my favorite tips for cutting chicken in small pieces is to use kitchen scissors. I find it way easier to cut squishy raw chicken with scissors than a knife.
Step 5: Bake the bites about 20 minutes, turning over at the halfway mark, until the bacon is brown and crisp and the chicken is cooked through. Mix the remaining maple and mustard together for a sauce.
Make Ahead Options & Storage
- Prepare through step 4 (marinating) and marinate the chicken for a few hours or overnight in the refrigerator, along with the partially cooked bacon. Assemble shortly before you want to serve the bites.
- Prepare through step 5 (rolled and on baking sheet), cover and place in the refrigerator for up to a day. Bake and serve as usual.
- Bake completely and then refrigerate 3-4 days or freeze up to 3 months. To reheat, thaw (if frozen) and then bake in a 350 degree oven for about 10 minutes or until crisp.
- You can also freeze the bites uncooked for 3 months in an airtight container. Thaw and bake according to the recipe.
For any leftovers, you can store them, tightly covered, for 3 to 4 days in the fridge.
I hope you enjoy these bacon chicken bites as much as we do – if you make them, please leave a review and rating to let me know!
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Maple Mustard Chicken Bites Wrapped in Bacon
Ingredients
Bites:
- 20 to 24 round toothpicks
- 3 chicken thighs or 1 breast, about 1 pound
- 1/4 cup Dijon mustard
- 2 tablespoons pure maple syrup
- 10 to 12 slices bacon cut in half*
- coarse-ground black pepper, optional
Dipping Sauce:
- 2 tablespoons Dijon mustard
- 2 teaspoons maple syrup
Instructions
- Place toothpicks in a small bowl of water to soak while preparing the recipe.
- Heat oven to 400 degrees. Place bacon halves on a baking sheet and bake until partially cooked, about 5 minutes for regular bacon, 8-10 for thick (depending on how thick the slices). Remove from oven and lower temperature to 375 degrees.
- Meanwhile, mix the 1/4 cup mustard with 2 tablespoons syrup in the bottom of a medium-sized bowl.
- Cut chicken into pieces (about 3/4-inch) and add to bowl; stir well to coat. (See notes for make-ahead options.)
- Wrap each piece of chicken with one bacon half, securing with a wet toothpick and placing the bites on a lined baking sheet. When all pieces are wrapped, brush the bites with the remaining sauce in the bowl and sprinkle with the optional black pepper on all sides.
- Bake at 375 degrees for 20 minutes or until done, turning the bites over at the 10 minute mark.
- While the bites are baking, mix up the sauce in a small bowl (you can heat it if desired or serve at room temperature).
- When bites are browned and cooked through (160 degrees), place them on a platter with the bowl of dipping sauce and serve immediately.
Notes
- Prepare through step 4 (marinating) and marinate the chicken for a few hours or overnight in the refrigerator, along with the partially cooked bacon. Assemble shortly before you want to serve the bites.
- Prepare through step 5 (rolled and on baking sheet), cover and place in the refrigerator for up to a day. Bake and serve as usual.
- Bake completely and then refrigerate 3-4 days or freeze up to 3 months. To reheat, thaw (if frozen) and then bake in a 350 degree oven for about 10 minutes or until crisp.
- You can also freeze the bites uncooked for 3 months in an airtight container. Thaw and bake according to the recipe.
Nutrition
More Easy Appetizers
- Delicious & Easy Homemade Onion Dip
- Quick Pickled Bean/Asparagus Low Carb Appetizer
- Sriracha-Honey Nut Mix
This recipe has been updated, it was originally published in 2017.
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I was reviewing all of these wonderful game day recipes since they also work well for entertaining any time of the year, game or not! Love these bit size servings and honey-mustard-bacon are the perfect trifecta to add to chicken, so thank you for this recipe!
I have used kitchen scissors to cut my chicken for a long time now for just the reason you cited- much easier than slippery chicken cutting with a knife. Makes all the difference! I am going to try this recipe when I have some friends over soon! Thanks.
I’m so glad you told me this, Barb, because as I was writing it I suddenly thought people would be like, “Whatever – a sharp knife works just as well.” 🙂 I think it’s one of those things you have to try – it really feels easier when you’re doing it! I hope you like them, too.