Bacon-Wrapped Chicken Dogs


If you're looking for a different alternative to put on your hot dog bun, try these bacon-wrapped chicken dogs. Made with strips of boneless chicken breasts that are baked with a secret sauce and coated with barbecue to finish, these chicken dogs are tender and juicy. Plus, you can feel good knowing exactly what ingredients went into your hot dog!

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
2 chicken dogs

This hopefully future summer cookout classic started out as a quest to create a perfect chicken burger. After a couple failed attempts, I switched buns midstream and it all came together. Well, technically, it all came together after I wrapped it in bacon. But still!

I'm probably the only person who's bothered that a chicken breast doesn't fit perfect on a round burger bun. Most of it does, but I find that pointing tailpiece that sticks out unsightly and disconcerting. Beyond that little bit of crazy, because it is shaped that way, it's almost impossible to cook evenly — that thin end always drying out by the time the much thicker end cooks through.

Anyway, after trying to stuff that thin pointy end into the larger end (and failing), I decided to simply split the breast down the middle. The two strips, once wrapped, resemble a perfect hot dog bun-shaped piece of poultry. This technique also allows us to flavor the inside of our chicken dog. Besides the highly annoying saucing at the end, I could not have been more pleased with how this came out. I hope you give it a try soon.

Bacon Wrapped Chicken Dogs
Chef John

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  • vegetable oil cooking spray

  • 3 tablespoons mayonnaise, divided, or to taste

  • 1 teaspoon Dijon mustard

  • freshly ground black pepper to taste

  • 1 pinch cayenne pepper

  • 1 (12 ounce) skinless, boneless chicken breast half

  • kosher salt to taste

  • 4 slices center-cut bacon

  • 2 hot dog buns

  • 1 medium jalapeno pepper, seeded and sliced, or to taste

  • 2 tablespoons barbecue sauce, or to taste


  1. Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.

  2. Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.

  3. Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.

  4. Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.

  5. Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.

  6. Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  7. Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.


Chef's Notes:

You can use two 6-ounce chicken breasts if you'd like; then you would slice each breast in half only once.

You can use mustard or ketchup instead of barbecue sauce.

Nutrition Facts (per serving)

444 Calories
27g Fat
8g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 444
% Daily Value *
Total Fat 27g 34%
Saturated Fat 6g 28%
Cholesterol 121mg 40%
Sodium 774mg 34%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 41g
Vitamin C 3mg 17%
Calcium 23mg 2%
Iron 2mg 8%
Potassium 426mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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