Barbecue Bacon Wrapped Chicken Tenders

Barbecue Bacon Wrapped Chicken Tenders

Introduction (H2)
There are some dinners that feel like home the moment they hit the plate — warm, smoky, and impossible to resist. My grandmother used to say a meal that makes everyone crowd the table is a hug in food form, and these Barbecue Bacon Wrapped Chicken Tenders are exactly that kind of hug. Picture sizzling bacon caramelizing against tangy barbecue glaze as the kitchen fills with that sweet-smoky perfume. It’s an easy recipe that turns a simple weeknight into a little celebration.

If you love quick dinner ideas that taste indulgent but are doable on a weeknight, these tenders will become a family favorite. If you enjoy other bacon-wrapped treats, try my spin on baked honey mustard chicken tenders for another comforting food option.

Why You’ll Love Barbecue Bacon Wrapped Chicken Tenders (H2)

• Heartwarming flavor: smoky bacon and tangy barbecue sauce combine to create a comforting food memory in every bite.
• Quick and easy: a true quick dinner idea — ready faster than takeout on busy nights.
• Versatile: serve as an appetizer at a festive meal or bring them to a backyard barbecue.
• Crowd-pleaser: once you unwrap that crisp bacon, everyone reaches for seconds — a reliable family favorite.
• Balanced-ish: use lean chicken tenders and a lighter glaze for a healthier option that still feels indulgent.

Ingredients (H2)

• 1 1/2 pounds chicken tenders — trimmed and patted dry (about 12–16 pieces). Choose organic or antibiotic-free for a healthier option.
• 12–16 slices of thin-cut bacon — one slice per tender, or half a slice for smaller pieces.
• 1 cup barbecue sauce — your favorite brand or homemade; smoky-sweet works beautifully.
• 1 tablespoon olive oil — helps the seasoning stick and adds a golden finish.
• 1 teaspoon smoked paprika — amplifies the barbecue feeling.
• 1/2 teaspoon garlic powder — for depth of flavor.
• 1/2 teaspoon onion powder — subtle sweetness and savoriness.
• Salt and black pepper to taste.
• Optional: wooden skewers (soak 30 minutes if using in the oven) or toothpicks to secure bacon.

Substitutions:

• Bacon: turkey bacon for a lighter twist, though cooking time and texture will vary.
• Barbecue sauce: use a sugar-free or low-sugar sauce for a lighter version, or swap half for honey mustard for a sweet-savory hybrid.
• Chicken: boneless skinless chicken breasts cut into strips work if you do not have tenders.

Timing (H2)

• Prep time: 15 minutes
• Cook time: 18–22 minutes (oven) or 10–12 minutes (air fryer)
• Total time: 33–37 minutes

Faster than calling for delivery, and worth every minute as your kitchen fills with irresistible aromas.

Step-by-Step Instructions for Barbecue Bacon Wrapped Chicken Tenders (H2)

1. Preheat your oven to 425°F (220°C) and line a baking sheet with foil and a wire rack. If you are using an air fryer, preheat to 400°F.
2. In a bowl, toss chicken tenders with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Your hands will leave behind a warm, fragrant scent that instantly promises deliciousness.
3. Lay a bacon slice flat and place one chicken tender on the end. Wrap tightly, securing with a toothpick if needed. Repeat with remaining tenders — the bacon should cling like a cozy blanket.
4. Arrange tenders on the rack so they do not touch. Brush each lightly with barbecue sauce.
5. Bake for 12 minutes, then brush again with sauce and bake another 6–10 minutes until bacon is crispy and chicken reaches 165°F internally. In an air fryer, cook in batches for 10–12 minutes, flipping once and brushing with sauce halfway through.
6. Let rest 3–5 minutes so juices settle. The sauce will have caramelized slightly and the bacon will crackle when you bite in.

Your kitchen will smell like a summer evening even if it is raining outside — that smoky-sweet perfume is pure comfort.

Tips and Variations (H2)

• Spice it up: add cayenne or chipotle powder to the rub for a smoky kick.
• Make it festive: brush with a bourbon-barbecue glaze and garnish with chopped parsley for holiday gatherings.
• Cheesy surprise: tuck a sliver of cheddar inside the tender before wrapping to channel a decadent, melty center.
• Healthier option: use center-cut bacon and a low-sugar sauce, or bake on a rack to let excess fat drip away.
• Crowd-pleaser platter: mix regular bacon-wrapped tenders with a few turkey bacon versions for variety and to suit different tastes. For inspiration on other bacon-wrapped mains, see this creative bacon-wrapped cheese stuffed meatloaf idea.

Serving Suggestions (H2)
Serve these tenders when you want to see smiling faces and happy hands. They pair beautifully with:

• Creamy mashed potatoes or a crisp green salad for a cozy family dinner.
• Corn on the cob and coleslaw for a summer barbecue spread.
• Sweet potato fries and a cold beer for game-night indulgence.
• For a lighter meal, serve over a bed of mixed greens with a drizzle of vinaigrette — the salty bacon is balanced by bright greens.

Imagine a platter on the table, fingers sticky with glaze, laughter spilling from the room — that is exactly the moment these tenders were made for. For another smoky party bite, check out these bacon-wrapped barbecue beef bites.

Storage and Make-Ahead Tips (H2)

• Refrigerator: Store cooled tenders in an airtight container for up to 3 days.
• Freeze: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F oven for 18–22 minutes.
• Reheating: Reheat in the oven at 350°F for 8–10 minutes to restore crispness; avoid the microwave when possible, as bacon will soften.
• Make-ahead: Wrap tenders and keep them uncooked in the fridge up to 12 hours before cooking. Brush with sauce and bake just before serving.

Pro Tips from the Kitchen (H2)

1. Trim fat: trimming excess fat from bacon slices helps prevent flare-ups and overly greasy bites.
2. Use a rack: baking on a wire rack makes the bacon crispier by letting fat drip away.
3. Thermometer check: aim for 165°F internal temperature for safe, juicy chicken.
4. Double-baste: brushing once mid-cook and once at the end gives a glossy, sticky finish.
5. No toothpicks? Roll the bacon’s seam-side down so it naturally adheres while cooking.

FAQs (H2)
Q: Can I use chicken breast instead of tenders?
A: Yes — slice breasts into 1-inch strips and follow the same wrapping technique. Adjust cook time slightly; check for 165°F internal temperature.

Q: Will the bacon be cooked through by the time the chicken is done?
A: Thin-cut bacon crisps well at 425°F. For thicker bacon, cook a few extra minutes or par-cook slices briefly before wrapping.

Q: Can I make these in an air fryer?
A: Absolutely. Air fry at 400°F for 10–12 minutes, flipping once and basting once. The air fryer yields extra-crispy bacon.

Q: How do I keep the tenders from sticking to the rack?
A: Lightly oil the rack or use a silicone liner on the tray under the rack. Alternatively, use parchment under the rack to catch drips.

Q: Is there a good dipping sauce?
A: Serve extra barbecue sauce, honey mustard, or a tangy ranch for dipping. A smoky aioli also complements the bacon beautifully.

Conclusion (H2)
These Barbecue Bacon Wrapped Chicken Tenders are more than a recipe — they are a simple ritual that brings people together, an easy recipe that feels luxurious and a quick dinner idea that tastes like celebration. Try them tonight, bring them to your next potluck, and let the caramelized edges and sticky glaze be the excuse for a little extra laughter at the table. For another take on this irresistible concept, I love this detailed version from Bacon Wrapped BBQ Chicken Tenders – Cooking in the Midwest.