When it comes to Bacon Wrapped BBQ Chicken Tenders, the real secret isn’t just in the ingredients—it’s all about mastering the wrapping and crisping technique. I’ve made plenty of bacon-wrapped dishes over the years, and I can tell you: how you wrap and bake the chicken makes all the difference between chewy bacon and a perfectly crisp, flavorful bite. If you’ve ever struggled with soggy bacon or dry chicken, you’re not alone. The good news is, a few small adjustments can guarantee success every time.
First, let’s talk about the bacon. Using regular cut (not thick cut) ensures it cooks through at the same rate as the chicken. Wrapping each tender tightly but not overlapping the bacon too much is key—this lets the heat circulate and the bacon render its fat, crisping up instead of steaming. I always place the wrapped tenders on a wire rack set over a baking sheet. This lifts the chicken up so air can flow underneath, helping the bacon get crisp all around. If you don’t have a rack, flipping the tenders halfway through baking can help, but the rack really makes a difference.
Another important step is the final broil. After baking, a quick broil finishes the bacon, giving it that golden, crispy edge without drying out the chicken. Timing is everything here—just a couple of minutes under the broiler is enough. Watch closely so the bacon doesn’t burn. Brushing on the BBQ sauce at the end, then letting it set with a quick return to the oven, gives you a sticky, flavorful coating without making the bacon soggy.
This recipe fits perfectly into busy weeknights or casual gatherings. It’s straightforward, but learning to nail the wrapping and crisping technique means you’ll get restaurant-quality results at home. Plus, the combination of seasoned chicken, smoky bacon, and sweet BBQ sauce is a crowd-pleaser. If you’re looking for a reliable way to impress with minimal fuss, this is a great place to start.
The Magic of Bacon Wrapped BBQ Chicken Tenders
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Gathering Your Ingredients
- 24 oz baby potatoes
- 16 oz fresh broccoli
- Olive oil
- 1 lb regular cut bacon
- 2 lbs chicken tenderloins
- Heath Riles Garlic Butter seasoning (or your preferred seasoning)
- Buffalo Wild Wings Honey BBQ sauce
- Parmesan cheese (for sprinkling)
- Ranch dressing (optional, for dipping)
Steps
- Bring a pot of water to a boil. Add the baby potatoes and cook until they’re just fork-tender, about 10-12 minutes. Drain and set aside. The potatoes should be soft but not falling apart.
- While the potatoes cook, season the chicken tenderloins generously with garlic butter seasoning or your favorite blend. Wrap each tenderloin with a slice of bacon, making sure the bacon is snug but not overlapping too much. Place the wrapped tenders on a wire rack set over a baking sheet for best results.
- On a separate baking pan, toss the boiled potatoes and broccoli with olive oil and a sprinkle of garlic butter seasoning. Mix well so everything is evenly coated.
- Place both trays in a preheated 400°F oven. Bake for about 30 minutes, or until the chicken is cooked through and the bacon is mostly crisp. Remove the veggie tray when done.
- Switch your oven to broil. Broil the bacon-wrapped chicken for 2-4 minutes, watching closely, until the bacon is crisp and golden. Don’t walk away—bacon can go from perfect to burnt quickly under the broiler.
- Brush the chicken tenders with honey BBQ sauce and return them to the oven for 1 minute to set the sauce. This step adds flavor and a glossy finish.
- Sprinkle parmesan cheese over the hot veggies before serving. Serve the bacon-wrapped BBQ chicken tenders with ranch dressing on the side if you like. Enjoy while hot for the best texture.
Minimalist Ingredient Substitutions
If you’re missing an ingredient or want to simplify, there are easy swaps. For the chicken, boneless skinless thighs work if you cut them into strips. Any all-purpose seasoning can stand in for garlic butter seasoning—try a mix of garlic powder, salt, and a touch of paprika. If you don’t have honey BBQ sauce, combine regular BBQ sauce with a spoonful of honey. For the veggies, cauliflower or green beans can replace broccoli, and small Yukon gold potatoes work just as well as baby potatoes. Stick to regular cut bacon for best texture; thick cut may not crisp up in time.
Plating Ideas for Elegant Simplicity
To keep things visually appealing and unfussy, arrange the bacon wrapped BBQ chicken tenders in a neat row on a platter, with the roasted potatoes and broccoli alongside. Sprinkle a little extra parmesan over the veggies right before serving for a touch of contrast. Serve ranch dressing in a small bowl for dipping. If you want a restaurant-style look, use a white plate and garnish with a few fresh herbs like parsley or chives. Keeping the presentation simple lets the colors and textures of the dish stand out.
How to Store with Zero Waste in Mind
Store any leftovers in airtight containers in the fridge for up to 3 days. Keep the chicken and veggies separate if possible to maintain their texture. Reheat the chicken tenders in a toaster oven or under the broiler for a few minutes to re-crisp the bacon. The veggies can be reheated in the microwave or oven. If you have extra potatoes or broccoli, toss them into a salad or scramble the next day. Bacon-wrapped chicken can be chopped and added to wraps or grain bowls, minimizing waste.
Cooking Tips to Let Core Flavors Shine
For the best results, don’t overcrowd the baking sheet—leave space between each chicken tender so the bacon crisps evenly. Use a wire rack to lift the chicken and allow air to circulate. Season the chicken well before wrapping, as bacon adds salt but not much depth. When broiling, keep a close eye on the bacon; it can burn fast. Brushing the BBQ sauce on at the end prevents it from burning and keeps the bacon crisp. Let the chicken rest for a minute before serving to lock in juices.
Minimalist Seasonal Twists
This recipe adapts easily to what’s in season. In spring, swap broccoli for asparagus or snap peas. In summer, try zucchini or cherry tomatoes. Fall works well with roasted carrots or Brussels sprouts. For a winter version, use sweet potatoes instead of baby potatoes—just cut them into small cubes and roast until tender. You can also switch up the BBQ sauce for a spicy or smoky version depending on your mood. The core technique stays the same, so feel free to experiment with what’s fresh and available.
Recipe FAQ: Common Questions
How do I know when the chicken tenders are fully cooked?
The chicken tenders are done when they reach an internal temperature of 165°F. You can check this with a meat thermometer inserted into the thickest part of a tender. The juices should run clear, and the chicken should be opaque throughout. Don’t rely solely on the bacon’s appearance; always check the chicken itself for doneness to avoid undercooking.
Can I prepare Bacon Wrapped BBQ Chicken Tenders ahead of time?
Yes, you can wrap and season the chicken tenders up to a day in advance. Store them covered in the refrigerator until you’re ready to bake. Wait to brush on the BBQ sauce until after baking and broiling for the best texture. This makes it easy to prep ahead for gatherings or busy nights.
What’s the best way to keep the bacon from unraveling during baking?
Wrapping the bacon tightly around the chicken and placing the seam side down on the rack helps keep it secure. If you’re concerned, you can use a toothpick to hold the bacon in place. Remove toothpicks before serving to avoid any surprises at the table. The bacon will usually shrink and hold itself in place as it cooks.
Can I use thick cut bacon instead of regular cut?
Thick cut bacon takes longer to crisp and may not cook through by the time the chicken is done. If you only have thick cut, you can partially cook the bacon first, then wrap the chicken. Keep an eye on the chicken to avoid overcooking while waiting for the bacon to crisp up. Regular cut is recommended for best results.
How can I make this recipe spicier or less sweet?
To add heat, use a spicy BBQ sauce or sprinkle a pinch of cayenne or chili powder on the chicken before wrapping. For less sweetness, choose a tangy or smoky BBQ sauce instead of honey BBQ. Adjust the seasoning to your taste—the technique stays the same, so you can easily customize the flavor profile.
What if I don’t have a wire rack for baking?
If you don’t have a wire rack, place the bacon wrapped chicken directly on a lined baking sheet. Flip the tenders halfway through baking to help the bacon crisp on all sides. The results may not be quite as even, but you’ll still get a tasty outcome. For extra crispiness, broil briefly at the end.
Bacon Wrapped BBQ Chicken Tenders
Ingredients
For the Veggies:
- 24 oz baby potatoes
- 16 oz fresh broccoli
- olive oil
For the Chicken:
- 1 lb regular cut bacon
- 2 lbs chicken tenderloins
- Heath Riles Garlic Butter seasoning or your preferred seasoning
- Buffalo Wild Wings Honey BBQ sauce
To Finish:
- Parmesan cheese for sprinkling
- Ranch dressing optional, for dipping
Instructions
- Begin by boiling water in a large pot. Add the baby potatoes and cook until they can be easily pierced with a fork. Drain the potatoes and set them aside.
For Chicken Preparation:
- Generously season the chicken tenders with the garlic butter seasoning. Carefully wrap each piece of chicken with a slice of bacon, ensuring a secure wrap. Arrange the bacon-wrapped tenders on a baking sheet, ideally using a wire rack to enhance crispiness.
For Veggies Preparation:
- In a separate baking tray, mix the boiled potatoes with fresh broccoli. Drizzle olive oil over them and add more garlic butter seasoning. Toss everything to ensure the vegetables are fully coated.
- Bake both trays in an oven preheated to 400°F for around 30 minutes. After that, take out the veggies and switch the oven setting to broil. Broil the chicken for a few minutes until the bacon turns crisp and golden.
- Brush the broiled chicken with honey BBQ sauce and place it back in the oven for an additional minute to allow the sauce to adhere.
- Before serving, sprinkle Parmesan cheese over the roasted vegetables. These delicious bacon-wrapped chicken tenders are also excellent when served with ranch dressing for dipping.
