Sriracha Chicken and Brown Sugar Bacon Bites
In The Fresh Meat Case
PERDUE® Fresh Boneless Skinless Chicken Breasts
PREP TIME: 1hr 10min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 3g||15%|
|Total Carbs 22g||7%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. olive oil
2 tbsp. Sriracha sauce
2 tbsp. orange juice
6 to 8 bacon slices
6 tbsp. dark brown sugar
1 tsp. coarse black pepper
Cut chicken breasts into 16 to 18 1-inch cubes and place into large resealable plastic bag. Add olive oil, Sriracha sauce and orange juice to plastic bag with chicken cubes. Turn bag to completely coat chicken with marinade and refrigerate about 1 hour, turning every 20 to 30 minutes.
TIP: For spicier bites, leave chicken cubes in marinade longer.
Cut each slice of bacon into 3 pieces. Remove chicken from marinade and wrap a piece of bacon around each piece of chicken. Roll bacon-wrapped chicken in brown sugar and secure with wooden toothpick.
Place chicken pieces on foil-lined baking sheet sprayed with vegetable spray. Sprinkle chicken with coarse black pepper. Bake in oven preheated to 400°F for 30 minutes or until bacon is nice and crisp. Internal temperature should reach 170°F. Turn pieces halfway through cooking time. Serve warm.
TIP: Be sure to watch carefully because ovens vary and brown sugar can burn quickly.
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