Candied Bacon Chica Licka Bites

Name: Candied Bacon Chica Licka Bites
Cook time: 45 min
Total time: 45 min
Yield: 4-6
Ingredients: 1.5 - 1.75 lbs boneless, skinless chicken thighs; 1 tablespoon Chica Licka Bam Bam, plus more for dusting; ½ cup brown sugar; 2 tablespoons turbinado sugar; 12 ounces center-cut bacon, sliced in half; Toothpicks

We didn’t invent bacon-wrapped chicken bites, but Chica Licka Bam Bam, our best-selling Cajun rub, takes them to the next level. These little babies are a snap to assemble (hand off the task to your kids while you prepare the grill), and ideal for game day snacking, tailgating, and as an appetizer for grill night. As the chicken cooks to juicy perfection over indirect heat, the brown-sugar-dusted bacon becomes a sticky and deeply browned wrapping. Fair warning: they will disappear extremely quickly, so consider doubling or tripling the recipe for a crowd.

Candied Bacon Chica Licka Bites

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Servings

4-6 as an appetizer

Prep Time

12-15 minutes

Cook Time

45 minutes

For the best results, use meaty center cut bacon–and avoid thick-cut slices (they won’t cook through in time). To make it easier to place and remove the bites on the grill, place them on a wire cooling rack. A final dusting of Chica Licka Bam Bam provides the perfect balance to the candy sweet bacon.

Image of Candied Bacon Chica Licka Bites

Ingredients

1.5 - 1.75 lbs boneless, skinless chicken thighs
1 tablespoon Chica Licka Bam Bam, plus more for dusting
½ cup brown sugar
2 tablespoons turbinado sugar
12 ounces center-cut bacon, sliced in half
Toothpicks

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Directions

Build a medium-high charcoal fire and prepare your grill for two-zone cooking. Place a disposable aluminum container holding an inch of water on the side of the grill with no coal.
Slice the chicken thighs into bite-size portions and transfer to a mixing bowl. Season with 1 tablespoon Chica Licka Bam Bam and toss to combine.
Combine the brown sugar and turbinado sugar in a bowl.
Wrap each piece of chicken with ½ strip of bacon and secure with a toothpick. Dip the bundle in the brown sugar mixture, and then place it on a wire cooling rack (this will make it easier to place the chicken on the grill). Repeat with remaining chicken.
When the coals are glowing red, add a chunk of hardwood (hickory or oak are good choices) to the periphery of the fire. When the fire releases a steady stream of smoke, cook the chicken over indirect heat for 35-40 minutes, or until the bacon is deeply browned and sticky.
Remove from heat, allow the chicken to cool for 5 minutes, and then transfer to a platter and season with a light dusting of Chica Licka Bam Bam.