4 small boneless, skinless chicken breast fillets (6 oz each)
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons Sriracha sauce
1/2 teaspoon cumin (optional)
16 (1 lb) slices bacon (turkey bacon works well too)
1/3 cup brown sugar
Directions: Whisk together oil, lime juice, cumin and Sriracha sauce and pour into a gallon sized plastic bag. Cut the chicken into 1 inch cubes and add it to the bag. Once all of the chicken pieces are in the bag, turn the bag to coat the chicken with the marinade and place in the fridge for about 1 hour, turning after half an hour. Take 1 pound of bacon and cut each slice into three pieces. Wrap the bacon around the chicken pieces and secure with a wooden toothpick. Coat the bacon wrapped chicken in brown sugar and place on a greased broiler rack and pan. For extra heat, brush bacon with Sriracha before coating it with brown sugar. Bake at 350 degrees for 30-35 minutes rack in the middle position. Or grill over medium heat for 25 minutes.