Once upon a time, I truly believed my kids would be adventurous eaters. I love cooking, so naturally, they’d love eating, right? Flash forward a few years, and I couldn’t have been more wrong. I am surrounded by picky eaters. Meals can feel like a battlefield, and I’ve learned not to take it personally. But every once in a while, a recipe, like this Bacon Wrapped Chicken Bites (Oven or Air Fryer), surprises me. My kids eat all of it. No complaints, no negotiations, just clean plates. I was floored. Crispy, juicy, and full of flavor, it’s one of those meals that feels special but is so easy to make.
Ingredients & Substitutions
For the chicken:
✅ Chicken – Boneless, skinless chicken breasts works best. I have not tried it with chicken thighs but I think it might work.
✅ Bacon – Regular or thin-cut for crispier results.
✅ Garlic – Fresh or powdered.
✅ Paprika – I used smoked paprika here, but you can used sweet paprika or hot paprika if you like spicier food.
✅ Dried oregano– this is optional. If you do not have any, do not worry about it.
For the Sauce: (sauce is totally optional, but highly recommended :))
✅ Red onion – Milder and slightly sweet. Yellow onion works too.
✅ Greek yogurt – Here I used Greek yogurt because it is what I had at home. Plain yogurt also works. I haven’t tried, but, I am pretty sure sour cream would also be a great alternative.
✅ Mustard – I used Dijon mustard.
✅Fresh Parsley: Can be substituted by green onions, chives or another fresh herb of choice.
✅ Olive oil, Salt & pepper – Essential for seasoning.
How to Make It
1️⃣ Season the Chicken –Slice the chicken and season it with olive oil, garlic, paprika, mustard, parsley, onion, yogurt, salt, and pepper. Let the chicken rest for at least 30 minutes (ideally 1 hour or overnight).
2️⃣ Wrap with Bacon – Slice the chicken if needed, then wrap each piece with bacon.
3️⃣ Cook: Use air fryer or oven
Air Fryer vs. Oven – Which One to Choose?
🔥 Air Fryer (Preferred Method) – The best option for super crispy bacon and fast cooking. It cooks quickly and evenly, but you can’t overcrowd the basket, so you’ll likely need to cook in batches.
🍽 Oven – Takes longer, but works well if you’re making a larger batch. The bacon won’t get as crispy as in the air fryer unless you broil it at the end, but overall, it’s still delicious.
How to Serve:
🍽 With mashed or roasted potatoes
🍚 Over rice for cozy and flavorful meal meal (Check out my homemade seasoned rice recipe here!)
🥗 With a salad Check out readers’ favorite (Greek Salad with Pickled red onions and Cowboy Caviar here!)
🍝 With creamy pasta or if you like simple pasta (like my kids do, try their favorite aglio e olio pasta)
Storage & Reheating
🧊 Fridge: Store in an airtight container for up to 3 days.
🔥 Reheat in the air fryer or oven or microwave.
Make-Ahead & Freezing
- Make Ahead: You can season and wrap the chicken in bacon the night before, so all you need to do is cook it.
- Freezing: Wrap raw, seasoned chicken in bacon, freeze on a tray, then transfer to a freezer bag.
Sauce Pairings
- Honey mustard for a sweet & tangy twist.
- Garlic aioli for extra richness.
- BBQ sauce if you love smoky flavors.
This one’s a keeper. If my kids ate it, there’s hope for yours too! 😆 Let me know if you try it! 💛
Bacon Wrapped Chicken (Air fryer or Oven)
Equipment
- Air fryer (or oven)
- Toothpicks (for securing bacon)
- Baking sheet (if using oven)
- Aluminum foil (for easy clean-up) for oven use only!
Ingredients
- 500 g Boneless Skinless Chicken Breasts approx. 1lb
- 300 g bacon (regular or think- cute for crispier results) approx. 10.6 oz
- 1 tablespoon Dijon Mustard
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 tablespoons olive oil
- Salt & pepper to taste I used about half a tablespoon of salt
For the Sauce:
- 50 g grated red onion approx. 3 tablespoons
- 1 tablespoon olive oil
- 1 teaspoon fresh parsley
- 170 g Greek or plain Yogurt approx. 6oz
- Salt & pepper to taste
- 1 garlic clove grated or minced
Instructions
Prepare the Chicken:
- Cut the Bacon: Slice the bacon in half so they are easier to wrap around the chicken.
- Check the Size: Cut one thick slice of chicken. Take that slice and wrap it with half a slice of bacon to check if the bacon covers the chicken completely .Adjust the size of the chicken slices if necessary, so that the bacon fully wraps around each piece. Once you’ve determined the right size, set the bacon aside and continue cutting the rest of the chicken.
- Season the Chicken: Add the chicken to a bowl with 2 tablespoons olive oil, 1 teaspoon minced garlic,1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 tablespoon Dijon Mustard, Salt & pepper to taste. Mix well to coat the chicken evenly.
- Marinate: Let the chicken marinate for at least 1 hour. Keep the chicken in the refrigerator.
2️⃣ Wrap with Bacon:
- Wrap the Chicken: Take each piece of marinated chicken and wrap a slice of bacon around it. Make sure the bacon overlaps slightly at the ends. Take a toothpick and gently insert it through the overlapping ends of the bacon and into the chicken. This will hold the bacon in place while it cooks.
3️⃣ Make the Sauce:
- Mix the Sauce: In a small bowl, combine the 50 g grated red onion ,170 g Greek or plain Yogurt, 1 garlic clove , 1 tablespoon olive oil, 1 teaspoon fresh parsley, Salt & pepper to taste. Stir until smooth. Taste and adjust seasoning as needed.
- Cooking Options:
Air Fryer (Preferred Method):
- Preheat: Preheat your air fryer to 200 °C (390°F). Place the bacon-wrapped chicken in the air fryer basket. Drizzle with remaining olive oil. Don’t overcrowd the basket, so you may need to cook in batches. Air fry for 18-20 minutes, flipping halfway through. The chicken should be done when the bacon is crispy and the chicken’s internal temperature reaches 75°C (165°F).
Oven:
- Preheat: Preheat your oven to 220°C (425°F).
- Prepare the Baking Sheet: Line a baking sheet with aluminum foil to catch the bacon drips.
- Cook: Place the bacon-wrapped chicken on the baking sheet in a single layer. Drizzle with 4 tablespoons olive oilhe remaining olive oil. Bake for 45 minutes, flipping halfway through.
- Drain Fat: Once the chicken is cooked through, drain any excess fat.
- Broil: To make the bacon extra crispy, broil for 2-3 minutes at the end. Keep an eye on it so it doesn’t burn.
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