Ingredients
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1½ pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
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1 pound thin-cut bacon (1 slice per strip)
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon black pepper
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¼ teaspoon salt
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2 tablespoons brown sugar (optional, for a sweet glaze)
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2 tablespoons maple syrup or BBQ sauce (optional, for brushing)
Instructions
1. Prep the Chicken
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Pat chicken strips dry with paper towels.
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In a small bowl, combine garlic powder, paprika, pepper, and salt.
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Season chicken evenly with the spice mix.
2. Wrap with Bacon
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Wrap each chicken strip tightly with a slice of bacon, slightly overlapping the ends so it stays secure.
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If needed, use a toothpick to hold in place.
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For extra flavor, sprinkle lightly with brown sugar or brush with maple syrup or BBQ sauce before baking.
3. Bake or Grill
To Bake:
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Preheat oven to 400°F (200°C).
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Line a baking sheet with foil and set a wire rack on top (this helps the bacon crisp).
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Place bacon-wrapped strips on the rack.
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Bake for 25–30 minutes, turning once halfway through, until chicken is cooked through and bacon is crispy.
To Grill:
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Preheat grill to medium heat (375–400°F).
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Grill chicken strips for 10–12 minutes per side, until fully cooked and bacon is crisp.
4. Serve
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Remove toothpicks (if used).
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Serve hot with dipping sauces like ranch, honey mustard, BBQ, or spicy mayo.
