Grilled Bacon-Wrapped Chicken Bites are something like the American half-siblings of the famous British Devils on Horseback (wrapping dried fruit in bacon and grilling until crisp). The idea is simple: wrap small bites of food, traditionally sweet ingredients like dates or prunes, in bacon and cook them until golden.
This version swaps the fruit for chicken, while BBQ sauce brings the sweetness. It's that combination of salty, sweet, and smoky flavors that makes these little bites so hard to resist.
I made one small adjustment this time. Since I wanted to cook them directly over charcoal and get that smoky flavor, I made the rolls a little longer, about two or three bites each. I wasn't about to risk losing one of these little treasures between the grill grates!
The result? You'll have to try them. I only made six, and I genuinely regret not making more.
Why You'll Love This Recipe
Grilled Bacon-Wrapped Chicken Bites are practically made for game day. They're easy to share, work just as well at a family barbecue, and even taste good reheated.
Perhaps the only part that takes a little practice is wrapping the chicken with bacon, but it's not particularly difficult. Wooden toothpicks help keep everything in place, and if you make smaller bites, fresh toothpicks also make them easy to pick up and eat.
Another advantage is that you can prepare the rolls ahead of time and keep them refrigerated until you're ready to grill. That leaves you with more time to enjoy the party.
The History of This Dish
Although we associate bacon-wrapped appetizers with barbecues and football snacks today, the idea of wrapping small bites of food in bacon goes back much further.
One of the best-known examples is the British Devils on Horseback, a preparation documented as far back as the late 19th century. Traditionally, dates or prunes were wrapped in bacon, sometimes stuffed with nuts or cheese, and served hot as appetizers.
We don't know exactly when someone decided to replace the fruit with chicken, and there's no evidence that this particular recipe evolved directly from the British dish. Still, the concept fits naturally into American barbecue culture, where finger foods and small appetizers are a big part of backyard gatherings. BBQ sauce adds the sweet and savory contrast found in many modern grilled dishes.
Today, you'll find plenty of variations, from tiny chicken cubes secured with toothpicks to larger rolls like the ones I made for this recipe.
Recipe Notes
For this recipe, I used chicken cutlets, which are simply thinly sliced chicken breasts. Instead of cutting them into small cubes, I made longer rolls that can be eaten in two or three bites. They're easier to handle directly on the grill grates, without worrying about losing one to the hot coals.
I used regular-cut bacon, not especially thin. The important thing is to wrap each roll in a single layer of bacon. If you overlap too many layers, some parts may not brown properly by the time the chicken is cooked.
I also brushed the rolls with BBQ sauce before putting them on the grill. I loved the result, but you do need to control the heat so the sugars in the sauce don't burn. I turned them several times, carefully, until the bacon was browned and the chicken was fully cooked.
Ingredients You'll Need
Chicken cutlets: Thin slices of chicken breast that are easy to roll. Try to choose pieces of similar thickness so they cook evenly.
Bacon: Regular-cut bacon works perfectly. Just make sure you can wrap the chicken in a single layer.
Steak or BBQ seasoning: I used a store-bought grilling spice blend. Choose your favorite, preferably one with paprika, garlic, onion, and black pepper. Check the salt content, since bacon already adds plenty.
BBQ sauce: Use a sauce you enjoy. A good balance of sweetness and acidity works particularly well with bacon.
Wooden toothpicks: These help hold the bacon in place during cooking. For smaller bites, you can also add fresh, clean toothpicks when serving so guests can pick them up easily.
How to Make Bacon-Wrapped Chicken Bites
Prepare the Chicken Cutlets
Start by preparing the chicken cutlets. If you're using whole chicken breasts, slice them horizontally to make thin pieces. Try to keep them relatively even in thickness, then cut them into portions that can be rolled. You can make small, individual bites or slightly longer rolls, like I did.
Place the chicken on a cutting board and sprinkle the seasoning over both sides. Rub it in lightly with your hands so the spices adhere to the surface. If you're using a store-bought blend, check its salt content before adding any extra salt.
Roll the Chicken
Roll each piece of chicken into a small cylinder.
Wrap the Chicken with Bacon
Wrap each chicken roll with a strip of bacon, keeping it to a single layer. Secure the end with a wooden toothpick. I managed to make mine without toothpicks, but I recommend using them to keep the rolls from opening as they cook.
Brush with BBQ Sauce
Arrange the rolls on a tray and brush them with an even layer of BBQ sauce. There's no need to use too much. You want the glaze to coat the bacon without dripping excessively onto the coals.
Put on the Grill
Prepare your charcoal grill over medium heat, leaving a cooler area for indirect cooking. Place the rolls on the grill grates, preferably with the bacon seam facing down. Let them cook for a few minutes before moving them, giving the bacon time to firm up around the chicken.
Grill for up to 20 minutes
Continue grilling for approximately 10 to 20 minutes, turning the rolls at least three times, or four to five times if needed, to brown the bacon evenly. Use tongs and handle them carefully so they don't come apart.
Watch for flare-ups from the bacon fat, and if the BBQ sauce starts getting too dark, move the rolls to the indirect heat zone. Keep in mind that larger rolls or a cooler grill may require additional cooking time.
Finish and Serve
Once the bacon is browned, check the center of the thickest chicken roll with a meat thermometer. The chicken must reach an internal temperature of 165°F (74°C), regardless of the estimated grilling time.
Remove the rolls from the grill and let them rest briefly. Take out any toothpicks used during preparation and cooking. If you're serving them as appetizers, replace them with fresh, clean toothpicks.
Tips & FAQs for Best Results
Can I prepare the rolls ahead of time?
Yes! You can assemble them a few hours in advance and keep them covered in the refrigerator. Then all you need to do is brush them with BBQ sauce and put them on the grill.
What if my bacon is too thick?
Make sure you wrap the chicken in a single layer of bacon. Thick bacon takes longer to brown, so use indirect heat if necessary to keep the chicken from drying out while the bacon finishes cooking.
Can I reheat them?
Absolutely! Reheat them in the oven or air fryer until they're heated through, reaching an internal temperature of 165°F (74°C).
More Grilled Chicken Recipes
Grilled chicken with chimichurri sauce
Chicken fajitas for the campsite
Peruvian chicken with green aji verde sauce
Recommended Side Dishes
French Fries: A classic pairing for these bites. Serve with ketchup, ranch dressing, or extra BBQ sauce.
Mashed Potatoes: Turn them into a full meal with a side of mashed potatoes. A little gravy works well too.
Coleslaw: Shredded cabbage and carrots with a creamy dressing add freshness and acidity to balance the bacon.
Mac and Cheese: Another American comfort food classic, perfect for family dinners or backyard barbecues.
Storage
Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat in the oven or air fryer until the chicken reaches 165°F (74°C).
Serving Suggestions
Serve as a game-day appetizer with extra BBQ sauce, or turn the rolls into a complete meal with French fries, mashed potatoes, and coleslaw.
Grilled Bacon-Wrapped Chicken Bites
Ingredients
- 1.5 boneless skinless chicken breast (approx 1.25-1.5 lbs) cut into 6 thin cutlets
- 6 strips regular-cut bacon
- 2 teaspoon BBQ seasoning any kind
- 3 tablespoon BBQ sauce
- 6 wooden toothpicks (if needed) plus additional for serving
Instructions
- Slice the chicken breasts horizontally into thin cutlets, then divide them into 6 portions of similar size.
- Season both sides of the chicken with the BBQ seasoning, rubbing it lightly into the surface.
- Roll each piece into a small cylinder and wrap it with one strip of bacon, keeping it to a single layer. Secure with a wooden toothpick if needed.
- Brush the rolls evenly with BBQ sauce.
- Prepare a charcoal grill over medium heat, with a cooler, indirect-heat zone. Place the rolls on the grill, bacon seam-side down.
- Grill for approximately 10–20 minutes, turning at least three times, or four to five times if needed. Continue cooking until the bacon is browned and the chicken reaches 165°F (74°C) in the center. Thicker rolls or lower grill temperatures may require additional time. Move to indirect heat if the sauce begins to burn.
- Remove from the grill and let rest briefly. Remove any cooking toothpicks and replace them with clean ones if serving as appetizers. Serve warm with extra BBQ sauce.
Notes
- Use a single layer of bacon around each roll to help it brown evenly.
- BBQ sauce contains sugar, so avoid excessively high direct heat that could burn the glaze.
- Cooking times are estimates. These rolls usually take about 10–20 minutes on the grill, but the determining factor is an internal chicken temperature of 165°F (74°C). Thicker rolls or a cooler grill may require longer.
- For smaller, single-bite appetizers, cut the chicken into smaller portions and use shorter pieces of bacon. Cooking time may be shorter.
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