Raspberry Sriracha Bacon Wrapped Chicken Bites
This is a quick and easy appetizer that will appeal to the masses. It can be used for upscale entertaining or a tailgate party. The candied bacon crust gives it a nice contrast to the raspberry chili sauce.
Ingredients
- 1 cup frozen red raspberries thawed
- 3 tablespoons maple syrup – use real maple syrup
- 3 tablespoons Srirachia sauce
- 3 tablespoons soy sauce
- 1 ¼ pounds chicken tenders or chicken cut into even pieces to yield 24
- 12 slices of bacon cut in half
- ¼ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees.
- In a food processor or blender combine raspberries, maple syrup, Srirachia, and soy sauce. Reserve half cup sauce for dipping.
- Toss chicken tenderloin pieces in remaining sauce and marinate 1 hour. Wrap each chicken piece in bacon. Place on cookie sheet and bake for 10 minutes and remove from oven.
- Combine cinnamon and sugar. Sprinkle the sugar mixture over the chicken pieces. Return to oven for 7 – 10 minutes until bacon browns and sugar caramelizes. Serve with dipping sauce.
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