Sriracha Chicken And Brown Sugar Bacon Bites

• 2 perdue fit & easy boneless, skinless chicken breasts
• 2 tablespoon olive oil
• 2 tablespoon sriracha sauce
• 2 tablespoon orange juice
• 6 to 8 bacon slices
• 6 tablespoon dark brown sugar
• 1 teaspoon course black pepper

1. Marinate
2. 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.
3. TIP: For spicier bites, leave chicken cubes in marinade longer.
4. Wrap
5. 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.
6. Bake
7. 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.
8. TIP: Be sure to watch carefully because ovens vary and brown sugar can burn quickly.