These sweet-salty dippers go over big with kids and adults alike. Guests at my daughter’s 13th birthday party couldn’t get enough of the bacon-wrapped chicken and yummy sauce.
—KIM FORNI LACONIA, NH
PREP: 30 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 DOZEN (1 1/2 CUPS SAUCE)
1 cup chicken broth
1/2 cup honey
2 tablespoons ground mustard
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes (about 48)
SAUCE
1 cup Dijon mustard
1/2 cup honey
4 teaspoons ground mustard
1/2 teaspoon dried rosemary, crushed
ASSEMBLY
16 bacon strips
1. In a small bowl, whisk the first six ingredients. Pour into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
2. In a small bowl, combine sauce ingredients; set aside. Cut bacon strips crosswise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
3. Drain chicken, discarding marinade. Wrap a bacon piece around each chicken piece; secure with a toothpick.
4. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until bacon is crisp and chicken is no longer pink. Serve with sauce.