Teriyaki Bites

Bacon Wrapped Chicken Teriyaki Bites are my go to party snack for the nights when I want something that feels a little fancy but is actually super simple. You know those get togethers where everyone is hungry right now, and you need something that disappears fast? This is that recipe. It is salty, sticky, and just sweet enough, with crispy bacon edges and juicy chicken in the middle. I started making these for game nights, and now people ask for them before they even ask what time to show up. If you are stuck in a dinner rut or need an easy appetizer, you are in the right place.

Why You’ll Love This Recipe

There is a reason I keep coming back to Bacon Wrapped Chicken Teriyaki Bites when I am hosting. They hit all the best notes without asking you to babysit a complicated recipe.

Here is why they work so well:

• Big flavor, tiny effort. Chicken, bacon, sauce. That is basically it.
• Perfect for parties. People can grab one and keep mingling, no plate drama.
• Easy to prep ahead. You can wrap them earlier and bake when you are ready.
• Kid friendly. The teriyaki sweetness helps, and the bacon never hurts.

Also, if you are on a bacon wrapped kick like I get sometimes, you might like this recipe too: bacon wrapped air fryer chicken breast. Different vibe, same happy energy.

One more thing I love is how forgiving they are. Slightly bigger chicken chunk? Fine. Bacon strip a little short? Overlap it. Sauce got a bit thick? Add a splash of water and keep going. It is the kind of recipe that does not punish you for being a normal human.

How To Make Bacon Wrapped Chicken Teriyaki Bites

I am going to walk you through this the same way I do when a friend is standing in my kitchen with a drink in their hand asking, “Okay but how do you actually do it?”

What you will need

• Boneless skinless chicken breasts or thighs, cut into bite size chunks
• Bacon slices, cut in half (use regular cut, thick cut can take longer)
• Teriyaki sauce (homemade or store bought)
• Toothpicks (soak in water 15 minutes if baking, helps prevent burning)
• Optional: sesame seeds, green onions, a little sriracha for heat

Step by step directions

1) Prep your pan. Heat your oven to 400 F. Line a baking sheet with foil for easy cleanup, then add a rack if you have one. The rack helps the bacon crisp more evenly, but you can still make this without it.

2) Cut and wrap. Cut the chicken into pieces about 1 inch or so. Try to keep them similar in size so they cook evenly. Wrap each chicken piece with half a bacon strip and secure with a toothpick.

3) Sauce time. Brush the tops lightly with teriyaki sauce. Do not drown them yet because the bacon will render fat and you do not want a smoky sugar situation in your oven.

4) Bake. Bake for about 20 to 25 minutes, then flip and brush with more sauce. Bake another 10 to 15 minutes until the chicken is cooked through and the bacon is browned and crisp around the edges.

5) Finish. If you want that glossy sticky look, brush one last thin coat of sauce in the last few minutes. Sprinkle sesame seeds and green onion right before serving.

If you love quick handheld chicken things, I have also made this crispy chicken bacon ranch wrap when I want something more like lunch instead of party bites. Not the same flavor, but it scratches the same comfort food itch.

Little real life tip: keep a small bowl for the toothpicks you have already used. I learned this after I kept grabbing the wrong end while plating, which is not my proudest moment.

Homemade Teriyaki Sauce Recipe

You can absolutely use a bottle of teriyaki sauce. I do it plenty of times. But when I have 10 extra minutes, homemade teriyaki tastes fresher and you can control the sweetness.

My quick homemade teriyaki

In a small saucepan, add:

1/2 cup soy sauce
1/3 cup water
1/4 cup brown sugar (more if you like it sweeter)
1 tablespoon honey (optional but makes it glossy)
2 cloves garlic, minced
1 teaspoon fresh ginger (or 1/4 teaspoon ground ginger)

Bring it to a gentle simmer for 2 to 3 minutes. Then mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir that in. Simmer another minute until it thickens. That is it.

I like a sauce that coats the chicken without being so thick it turns into candy. If it gets too thick, just whisk in a splash of water while it is warm.

“I made these for my book club and they vanished before I even sat down. The homemade sauce was the best part, not too sweet and super savory.”

By the way, if you are planning a full comfort food spread, I love pairing these bites with something easy like chicken and broccoli cheesy casserole on the side for a bigger family style meal.

Storage Information

These store better than you would think, which is great because sometimes I purposely make extra for “future me.”

Fridge: Store leftovers in an airtight container for up to 3 days. Keep a little extra teriyaki sauce on the side if you want to refresh them when reheating.

Freezer: You can freeze cooked bites, but the bacon texture is best fresh. If you freeze, cool them completely, freeze on a sheet tray, then move to a freezer bag. They are best within 1 month.

Reheat: For crispier bacon, reheat in the oven at 375 F for about 8 to 12 minutes. Air fryer works too. Microwave is okay in a pinch, but the bacon will soften.

If you are thinking about meal planning with chicken in general, this balsamic chicken marinade is another one I rotate in when I want a totally different flavor profile.

Variations To Try

This is where you can make the recipe feel new without learning anything complicated. I have played around with a bunch of versions, and these are the ones worth repeating.

Spicy teriyaki: Add sriracha or red pepper flakes to the sauce. A tiny bit goes a long way.

Pineapple pop: Add a small pineapple chunk next to the chicken before wrapping with bacon. Sweet, tangy, and very snackable.

Sesame ginger: Add extra ginger and a few drops of toasted sesame oil in the sauce at the end. Do not overdo the sesame oil, it is strong.

Skewer style: If you are serving a crowd, you can thread several pieces on small skewers. It looks fun and feels like party food without extra work.

Lower sugar: Use less brown sugar and lean on ginger and garlic for flavor. You can also try a low sugar teriyaki from the store.

One quick note: Bacon Wrapped Chicken Teriyaki Bites taste best when the bacon gets real color. If your bacon is pale, let it go a few more minutes and watch closely at the end.

Common Questions

Can I use chicken thighs instead of chicken breast?
Yes. Thighs stay extra juicy and are harder to overcook. Just cut them into similar size chunks.

How do I keep the bacon from being chewy?
Use regular cut bacon, bake on a rack if possible, and do not crowd the pan. Crowding traps steam and makes bacon softer.

Should I marinate the chicken in teriyaki first?
You can, but keep it short, like 20 to 30 minutes. Too long can make the texture weird and the sugar can burn faster.

Can I make Bacon Wrapped Chicken Teriyaki Bites ahead of time?
Yes. Wrap the chicken and bacon, store covered in the fridge up to 24 hours, then bake when you are ready. Brush with sauce right before baking.

What do I serve with them?
Rice, a crunchy slaw, steamed broccoli, or even a simple veggie tray. They also work as a protein topper on a salad if you are not in snack mode.

A little pep talk before you cook

If you make these Bacon Wrapped Chicken Teriyaki Bites once, you will start seeing all the moments they fit into your life, from busy weeknights to last minute guests. Keep your chicken pieces similar in size, do not overload the sauce too early, and let the bacon actually crisp. If you want to compare versions or get more inspiration, check out Bacon Wrapped Chicken Teriyaki Bites – Mom On Timeout and Bacon-Wrapped Teriyaki Chicken Skewers – Our Best Bites. Then come back and make them your way, because that is the fun part. I hope you toss a batch in the oven soon and watch them disappear in minutes.