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Raspberry Sriracha Bacon Wrapped Chicken Bites

Raspberry Sriracha Bacon Wrapped Chicken Bites

Chicken pieces are marinated in the wonderful raspberry dipping sauce, wrapped with bacon, and then sprinkled with cinnamon and sugar which caramelizes beautifully.


  • 1 cup frozen red raspberries, thawed
  • 3 tablespoons maple syrup – use real maple syrup
  • 3 tablespoons Sriracha sauce
  • 3 tablespoons soy sauce
  • 1 1/4 pounds chicken tenders or chicken, cut into even pieces to yield 24
  • 12 slices bacon, cut in half
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon


  1. Heat oven to 375 degrees.
  2. In a food processor or blender combine raspberries, maple syrup, Sriracha, and soy sauce. Reserve half cup sauce for dipping.
  3. Toss chicken tenderloin pieces in remaining sauce and marinate 1 hour.
  4. Wrap each chicken piece in bacon. Place on cookie sheet and bake for 10 minutes and remove from oven.
  5. Combine cinnamon and sugar. Sprinkle the sugar mixture over the chicken pieces.
  6. Return to oven for 7 – 10 minutes until bacon browns and sugar caramelizes.
  7. Serve with dipping sauce.

Yield: 24 chicken bites

Submitted by: Thomas Long

Recipe and photo credit (used with permission): National Processed Raspberry Council