Bacon Wrapped Chicken Bites
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Bacon Wrapped Chicken Bites
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These bacon wrapped chicken bites have HUGE flavor that will excite your tastebuds and have your friends saying, "How did you do that?"
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Ingredients
- 2 boneless skinless chicken thighs
- 1 bottle lawrys jerk marinade
- 4 lices Bacon
- ¼ purple onion minced
- ½ Jalapeño
Instructions
- Cut the chicken into bite sized pieces about the size of your thumbnail. Place into a bowl or plastic bag and pour the bottle of marinade over the top. Simply cover with marinade and mix around, if it doesn't take the entire bottle, then reserve the rest for another purpose. Place the chicken into the refrigerator to marinate for at least 2 hours.
- When ready to cook the bites, Preheat the oven to 350 and prepare a baking sheet with a sheet of aluminum foil and spray with cooking spray.
- Cut the bacon into four pieces per slice. Set aside.
- Mince the jalapeno and the purple onion.
- Layer the ingredients as follows to make the bite. Place a piece of bacon on the bottom, put a piece of chicken on top, sprinkle some onion and jalapeno over the chicken and then wrap the bacon around the chicken and secure with a toothpick. You'll note that some of the bacon and jalapeno squeezes out or becomes all stuck in the marinade. This isn't a problem, just keep going.
- As you complete each bite, place it onto the prepared baking sheet and allow space between each one so that the heat in the oven can circulate around the chicken pieces.
- When completed, place the pan into the oven and bake for 15 minutes or until the chicken and bacon is cooked through.
Notes
- Cut the chicken into very small rectangular pieces. This helps to make a surface for the onion and jalapeno to be wrapped inside of.
- Don't try to use the thick sliced bacon, it doesn't work well for this recipe as it takes too long to cook and then the chicken is overcooked by the time the bacon is done.
- Do use a nice quality bacon so that it holds together when you are trying to wrap the chicken.
- Cut the onion and jalapeno into very small pieces. This helps to make it adhere to the chicken better and it is easier to work with.
- Marinate the chicken for at least 2 hours but I recommend overnight to allow the flavor to seep into the chicken.
- Use a quality toothpick because it can be a challenge to snag all of the layers onto the toothpick.
- ALWAYS spray your pan with non stick spray because it will stick so badly that you won't be able to get it off of the pan.
- You can count on a little black ring around the pieces you have baked, this is fine, it won't stick to the bite when you remove it from the pan.
- Serve with the toothpick so everything holds together.
- If you line your pan with aluminum foil or parchment paper, it won't be so hard to clean up!
- Make sure the oven is fully preheated before putting this into the oven or you will be setting your chicken up to be over cooked.
Nutrition Information
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Serving
4pieces
Calories
163kcal
(8%)
Carbohydrates
1g
(0%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.04g
Cholesterol
68mg
(23%)
Sodium
200mg
(8%)
Potassium
201mg
(6%)
Fiber
0.3g
(1%)
Sugar
0.4g
(1%)
Vitamin A
115IU
(2%)
Vitamin C
3mg
(3%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 4pieces | |
| Calories | 163kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 200mg | 8% |
| Potassium | 201mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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