Sriracha Chicken and Brown Sugar Bacon Bites

With Perdue® Fit & Easy® Boneless, Skinless Chicken Breasts

Perdue Chicken®

These delicious apps are the perfect balance of sweet and spicy.


  • Perdue Fit & Easy Boneless, Skinless Chicken Breasts
  • 2  Tablespoons  Olive Oil
  • 2  Tablespoons  Sriracha Sauce
  • 2  Tablespoons  Orange Juice
  • 6 to 8  Bacon Slices
  • 6  Tablespoons  Dark Brown Sugar
  • 1  Teaspoon  Course Black Pepper


Step 1: Marinate

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.

Step 2: Wrap

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.

Step 3: Bake 

Place chicken pieces on foil-lined baking sheet sprayed with vegetable spray. Sprinkle chicken with coarse black pepper. Bake in oven preheated to 400 degrees F for 30 minutes or until bacon is nice and crisp. Internal temperature should reach 170 degrees F. Turn pieces halfway through cooking time. Serve warm.

TIP: Be sure to watch carefully because ovens vary and brown sugar can burn quickly.


Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.