Bacon-Wrapped Honey Mustard Tenders- chicken tenders are marinated in honey mustard, wrapped in bacon, and then baked until crispy. So much flavor!
How To Serve
These chicken tenders are salty, sweet, and a little spicy. They make a great gameday snack or kid-friendly dinner. Serve with extra honey mustard for dipping.
What You’ll Need
- Yellow Mustard
- Honey
- Worcestershire sauce
- Cayenne Pepper– add 1/4 teaspoon for just a little heat and 1/2 teaspoon if you want them spicy.
- Chicken Tenderloins
- Black Pepper
- Bacon– do not use thick-cut bacon.
How To Make Bacon-Wrapped Honey Mustard Tenders
- Mix together the mustard, honey, Worcestershire sauce, and cayenne pepper.
- Add the chicken tenderloins and marinate in the refrigerator for 30 minutes to 1 hour. (Note: You can leave them in the fridge for longer than 1 hour if needed.)
- Remove chicken from marinade and season with pepper. Wrap a slice of bacon around each one.
- Place on a greased rack inside a rimmed baking sheet and bake at 375 degrees for 20 to 24 minutes. To crisp the bacon up, turn the broiler on for the last few minutes.
Bacon-Wrapped Honey Mustard Tenders Recipe Tips
You can use toothpicks to secure the bacon but it’s not necessary.
Do NOT use thick-cut bacon. It takes too long to cook and get crispy.
Boneless chicken breasts can be used instead of chicken tenders. Just slice each one into about 6 strips.
Storage
Leftovers will keep for 3 to 4 days in an airtight container in the fridge. Reheat in the oven or an air fryer to crisp the bacon up.
More Yummy Bacon Wrapped Foods
- Sweet Potato Fries Wrapped in Bacon
- Bacon Wrapped Maple Glazed Pork Loin
- Bacon Wrapped Little Smokies
- Bacon Wrapped Chicken with Jack Daniels BBQ Sauce
- Bacon Wrapped Stuffed Dates
Bacon-Wrapped Honey Mustard Tenders
Ingredients
- 1/4 cup yellow mustard
- 3 tablespoons honey
- 2 teaspoons Worcestershire sauce
- 1/4 to 1/2 teaspoon cayenne pepper
- 8 to 10 chicken tenderloins
- black pepper
- 8 to 10 slices bacon
Instructions
- Whisk together mustard, honey, Worcestershire sauce, and cayenne in a medium bowl. Add chicken tenders and stir to coat.Refrigerate for 30 minutes to 1 hour.
- Preheat oven to 375 degrees and place a wire rack inside a rimmed baking sheet. Spray the wire rack with cooking spray.Note: For easy clean-up, line the baking sheet with aluminum foil.
- Remove chicken from honey mustard mixture. Season with black pepper.
- Wrap a piece of bacon around each tender.
- Bake for 20 to 24 minutes. Note: take a peak with about 5 minutes to go. If bacon is not browning up, turn the oven to Broil for the remaining time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these yesterday. As another stated it is best to precook the bacon for a few minutes, leave the bacon soft enough to wrap around the chicken tenderloin. I also brushed some of the marinade over after they were assembled. Quite tasty, will make again.
I made this last night but realized I was almost out of honey so I substituted the remainder with maple syrup. The chicken tenderloins marinated for about 1.5 hours and I wrapped them with applewood smoked bacon. I will definitely use this marinade again! Next time I will add a little more cayenne and will glaze the bacon with a honey mustard barbeque sauce because once it was cooked, the chicken had lost a lot of the marinade flavor. I would also suggest pre-cooking the bacon just a bit to get the fat loosened up. I had to broil the chicken for a little longer to get the bacon even close to crispy(and had to flip it halfway through the broil, which was a real challenge!)