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Honey Mustard Bacon-Wrapped Chicken

Total Time

Prep: 30 min. + marinating Grill: 10 min.


4 dozen (1-1/2 cups sauce)

These sweet-salty dippers go over big with kids and adults alike. Guests at my daughter’s 13th birthday party couldn’t get enough of the bacon-wrapped chicken and yummy sauce.—Kim J. Forni, Claremont, New Hampshire


  • 1 cup chicken broth
  • 1/2 cup honey
  • 2 tablespoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes (about 48)
  • SAUCE:
  • 1 cup Dijon mustard
  • 1/2 cup honey
  • 4 teaspoons ground mustard
  • 1/2 teaspoon dried rosemary, crushed
  • 16 bacon strips


  1. In a small bowl, whisk the first six ingredients. Pour into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
  2. In a small bowl, combine sauce ingredients; set aside. Cut bacon strips crosswise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
  3. Drain chicken, discarding marinade. Wrap a bacon piece around each chicken piece; secure with a toothpick.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until bacon is crisp and chicken is no longer pink. Serve with sauce.

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