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Chicken Bacon Bites Recipe
Chicken Bacon Bites Recipe photo by Taste of Home

Chicken Bacon Bites Recipe

Publisher Photo
Ginger and orange marmalade give these rumaki-style snacks wonderful flavor. I marinate the wrapped chicken earlier in the day and broil them when guests arrive. —Betty Pierson, Wellington, Florida
TOTAL TIME: Prep: 15 min. + marinating Broil: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Broil: 10 min.
MAKES: 8 servings

Ingredients

  • 12 bacon strips, halved
  • 10 ounces boneless skinless chicken breasts, cut into 24 cubes
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup orange marmalade
  • 1/4 cup soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh gingerroot
  • Sweet-and-sour sauce, optional

Directions

  1. Place bacon on a broiler rack. Broil 4 in. from the heat for 1-2 minutes on each side or until partially cooked; cool.
  2. Wrap a piece of bacon around a chicken cube and water chestnut slice; secure with a toothpick. In a large resealable plastic bag, combine the marmalade, soy sauce, garlic and ginger. Add wrapped chicken; seal and carefully turn to coat. Refrigerate for 2 hours.
  3. Drain and discard marinade. Broil chicken for 3-4 minutes on each side or chicken is no longer pink and bacon is crisp. Serve warm with sweet-and-sour sauce if desired. Yield: 2 dozen.
Originally published as Chicken Bacon Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p28

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Bacon Bites

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 17, 2012

"mine came out good and moist. It's a keeper."

MY REVIEW
Reviewed Jan. 20, 2011

"I do agree with kandy1206 on the sweet orange flavor, not on the dryness of the chicken ( that comes from cooking too long ) Try it making the marinade with peach jam, marinate the chicken by it's self. Wrap the bacon before grilling but watch your timing. As soon as the chicken turns white on the outside, make a little slit with a knife in the middle to see that it is not still pink inside and cooked white. Remove immediately and enjoy. I didn't use the water chestnuts either, and used a sweet chili pepper sauce for dipping, that is my preference. It is a great anytime recipe and can be used under the broiler during non-grilling days. Thanks Betty Pierson for sharing, some like it your way, and some may like it this way. Either way, it's good."

MY REVIEW
Reviewed Jan. 4, 2010

"These were just not something that my family liked. They were on the dry side and had a little too much marmalade flavor."

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