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Bacon-and-Chicken Bites in Sweet-Hot Mustard

Yield Makes 6 appetizer servings
Prep: 10 min., Chill: 2 hr., Grill: 10 min. The sweet and spicy kick in this Asian-inspired marinade gets its flavor from orange marmalade, soy sauce, and ginger. For a dinner option, serve the chicken atop a bed of rice or with a side green salad.


  • 2 (8-oz.) boneless, skinless chicken breasts
  • 8 bacon slices, cut into thirds
  • 1/2 cup orange marmalade
  • 1/4 cup lite soy sauce
  • 3 tablespoons Dijon mustard
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder

How to Make It

  1. Cut chicken breasts into 24 (1-inch) pieces. Wrap each chicken piece with one piece of bacon, and secure with a wooden pick.

  2. Stir together orange marmalade and next 4 ingredients in a large bowl; remove and reserve 1/4 cup mixture. Add chicken to bowl, tossing to coat. Cover and chill 2 hours, turning occasionally. Remove chicken from marinade, discarding marinade.

  3. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Toss chicken with reserved marinade before serving.

  4. Holley's tip: Once the chicken is grilled and has been tossed with the marinade, gently stir in some toasted sesame seeds and chopped green onions for added color and flavor.

Grilling 101