Looking to blow dinner out of the water? These Sweet Heat Maple Bacon Chicken Bombs are wrapped, rolled, glazed, and baked to perfection. Tender chicken breasts get a double bacon hug and a brush of fiery-sweet sriracha maple glaze, then broiled for the perfect sticky caramelized finish. They’re bold, juicy, and absolutely unforgettable.

---

Why I Love This Recipe

This dish is the perfect storm of flavor—sweet, spicy, salty, and smoky. The sriracha and maple syrup create a glossy glaze that clings beautifully to crispy bacon. Each bite is loaded with juicy chicken, crisped pork, and that addictive heat-meets-sweet combo that keeps people reaching for seconds.

Whether you’re feeding a hungry family, making something impressive for guests, or want an epic meal prep idea, these chicken bombs bring big energy to the dinner table.

---

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts
• ½ cup maple syrup
• ¼ cup sriracha sauce
• 1 tsp garlic powder
• 8 slices bacon
• Salt and black pepper, to taste
• Toothpicks, for securing
• Aluminum foil, for easy cleanup

---

Step-by-Step Instructions

1. Prep Your Oven and Pan

Preheat the oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup.

2. Make the Glaze

In a small bowl, whisk together maple syrup, sriracha, and garlic powder. Set aside a few tablespoons for a final brush after baking.

3. Pound the Chicken

Flatten each chicken breast to ½-inch thickness using a rolling pin or meat mallet. This helps them cook evenly and roll easily.

4. Season the Chicken

Sprinkle both sides with salt and pepper.

5. Wrap with Bacon

Lay 2 bacon slices on each breast. Place them side by side with slight overlap to cover the surface.

6. Roll and Secure

Roll each breast tightly into a log with the bacon inside, and secure with toothpicks to hold everything together.

7. Glaze and Bake

Place chicken bombs on the baking sheet. Brush each with the maple-sriracha glaze. Bake for 25–30 minutes, or until the chicken is cooked through and bacon is golden.

8. Final Glaze + Broil

Remove from oven, brush with reserved glaze, and broil on high for 2–3 minutes until caramelized.

9. Serve

Remove toothpicks, slice, and serve hot. Optional: garnish with chopped herbs or a drizzle of extra glaze.

---

Tips for Success

• Flatten evenly: Thin chicken rolls tighter and cooks faster.
• Broil with care: Watch closely during broiling to avoid burning the glaze.
• Use thick-cut bacon if you like a meatier wrap, or thin-cut for maximum crisp.
• Let rest: After baking, let chicken rest for 5 minutes before slicing to keep juices in.

---

What to Serve with Chicken Bombs

These bombs are bold, so pair them with something creamy, fresh, or crunchy:

• Roasted veggies, mashed potatoes, or a crisp slaw
• Mac and cheese or cheesy cauliflower bake
• Corn on the cob or a simple garden salad
• For dips and party sides, try these Chef Maniac favorites:
  • Beer Cheese Dip
  • Dorito Casserole
  • Sheet Pan Quesadillas
  • Ultimate Cheesy Hot Dip
  • Crockpot Nacho Dip

---

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Bake at 350°F or air fry for 5–7 minutes to restore the crispy texture.
• Freeze: Wrap cooked chicken bombs tightly and freeze for up to 2 months. Thaw overnight and reheat until warmed through.

---

Final Thoughts

These Sweet Heat Maple Bacon Chicken Bombs are everything you crave: sticky, smoky, spicy, and indulgent. Whether you’re treating yourself, cooking for a crowd, or just shaking up your weeknight rotation, this recipe is a slam dunk.

Tried it? Share your pics and tag us @ChefManiac, and don’t forget to follow for more high-flavor, low-fuss recipes that make you look like a pro in the kitchen.