Sweetly Spiced Bacon Wrapped Chicken (Appetizer)

Hope everyone had a great 4th of July!

We enjoyed the afternoon and evening with my in-laws, which is always fun (especially since the kids are little angels over there). Unfortunately the kids had to call their pool party short because a thunderstorm rolled in while it was humid as can be with the temperature in the high 80s.

Luckily the house was filled with food, most of which Miss Picky (Ellexa) refused to eat. Ellexa's favorite item on the menu was whatever everyone else was drinking (I think she had tea, soda, water, juice, and milk) and a baby handful of chips. Ethan's favorite item was catchup. Yup. Catchup. By itself. As for everyone else, they were raving about my Sweetly Spiced Bacon Wrapped Chicken, which was really rewarding considering it is so easy to make!

I know you're ready to spread the ultra savory amazing joy that is specially glazed bacon and chicken, so I won't hold it back any further. (Note: For the sake of avoiding any confusion, I'll explain everything as much as possible and include step-by-step pictures. To those comprehensively challenged: You're welcome.)

Sweetly Spiced Bacon Wrapped Chicken (Appetizer)

Ingredients:

• 1 pound boneless skinless chicken breast
  
• 12 ounces of bacon (1 package)
• brown sugar
• chile powder
• toothpicks

PREPARATIONS: Prepare a broiler pan with foil on the bottom to catch drippings (You may be tempted to cover the top part of the broiler pan with foil to possibly save yourself from a bigger mess, but it's not worth it. Trust me; nothing is less fun than picking foil off of each piece then standing over the sink scrubbing foil and what seems like an edible super glue off of a pan while mumbling "Damnit, why did I come up with this stupid idea?!"). Preheat the oven to 400 degrees. Your pan should look like this (foil bottom, no foil top):


STEP 1 - CUTTING THE MEAT: Take the boneless, skinless chicken breast and cut into cubes (about 1 inch or so). Take the bacon strips and cut into three even sections. When done, it should look like this:
STEP 2 -WRAPPING: Take one piece of chicken and one section of bacon, then wrap the bacon around the chicken (Don't worry about overlapping, who doesn't want more bacon in each bite?). Stick a toothpick through the center, right where the bacon ends.


STEP 3 - FLAVORING: In a bowl mix brown sugar and chile powder, the ratio should be pretty close to 1 cup of brown sugar to 3 tBsp of chile powder (I don't measure everything and to find out why, go HERE ). When mixed well, roll each wrap in the mixture until completely coated, then place on the pan.

STEP 4 - BAKE & DEVOUR: When all pieces are coated, place in the preheated oven for 30 minutes. Let them cool for a couple minutes before transferring them, but not too much, as you want them served while hot! (If you're taking them somewhere, it's best to reheat before serving. They'll still taste delicious.)