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For the BBQ sauce:
  • ¼ cup molasses
  • 1 cup ketchup
  • ½ cup dark brown sugar
  • ¼ cup apple cider vinegar
  • 4 cloves garlic, crushed
  • 1 teaspoon dried mustard powder
  • ½ teaspoon smoked paprika
  • Salt and pepper
For the chicken:
  • 4 boneless skinless chicken breasts
  • Salt and pepper
  • 12 slices thinly cut bacon


Serves: 4


Cut each chicken breast into 3 long strips and season liberally with salt and pepper. Starting at one end, wrap chicken in bacon from end to end. Place the wrapped chicken tender on skewers being sure to pierce the bacon on each end to adhere it to the chicken. Place the tenders in the fridge until ready to grill.

To make the BBQ sauce, place the ketchup, dark brown sugar, apple cider vinegar, molasses, garlic, dried mustard, paprika, salt and pepper in a small saucepot. Cook over a low heat until thick, about 10 minutes.

When you're ready to grill, preheat your grill to a medium heat. Add the chicken tenders to the grill and cook for 8 minutes. Flip and brush with some of the BBQ sauce. Cook for 8 minutes more. Move the tenders to the hottest side of the grill to crisp up the bacon, about 5 minutes, flipping them occasionally. Continue to brush with the BBQ sauce as the bacon crisps.

Serve skewers with baked beans alongside and some extra BBQ sauce on the side for dipping.