Tennessee Tenders (Smoked Bacon Wrapped Chicken)
Incredibly juicy and flavorful chicken tenderloins, coated in your favorite rub, wrapped in crispy bacon, and smoked to perfection. Finished with a slather of butter for the ultimate bite.
Ingredients
- 1 lb chicken tenderloins
- ½ cup your favorite dry rub e.g., BBQ, Cajun, Chupacabra
- 1 package thin sliced bacon
- ½ cup salted butter
- Wood chips for smoker applewood recommended
Instructions
- Prep Chicken: Pat chicken tenderloins dry. Coat each tenderloin generously on all sides with the dry rub.
- Wrap with Bacon: Wrap each seasoned tenderloin with a slice of thin bacon. Place on a plate or tray.
- Preheat Smoker: Preheat your smoker to 300°F (150°C). Add your choice of wood chips.
- Smoke: Place the bacon wrapped tenders directly on the smoker grates. Maintain a temperature between 250-300°F.
- Flip: After about 1 hour, carefully flip each tender.
- Cook to Temp: Continue smoking until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part.
- Butter & Serve: Immediately transfer the hot tenders to a platter and slather generously with salted butter. Serve hot with your favorite dipping sauces.
Notes
- Thin Bacon is Key: Use thin sliced bacon so it cooks through and crisps up at the same rate as the chicken.
- Oven Method: No smoker? Bake at 350°F for 35-40 minutes, until chicken reaches 165°F.
- Make Ahead: Can be assembled (coated and wrapped) up to 24 hours in advance and refrigerated.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat in oven or air fryer to re crisp bacon.