Grilled Bacon-Wrapped Dates with Smoked Honey

February 3, 2026

An appetizer should set the stage, and Grilled Bacon Wrapped Dates with Smoked Honey delivers from the very first bite. Sweet dates soften on the grill, bacon crisps at the edges, and a warm drizzle of smoked honey finishes it all with a subtle contrast that feels indulgent without excess. This recipe suits nearly any occasion, whether the evening calls for a quiet date night, a Valentine's Day moment worth savoring, a game-day spread, or a birthday celebration that starts strong before the main course ever arrives.

Grilling brings a depth that indoor cooking can’t quite match. Heat tightens the bacon while coaxing the fruit inside into a rich, caramelized texture. Smoke weaves through each layer, giving the honey its gentle edge and tying sweet and savory together in a way that feels natural outdoors. Every bite lands warm, balanced, and designed for sharing, making this dish an easy favorite when guests gather around the fire or settle into a relaxed patio setting.

These bites shine as a passed appetizer but hold their own as a small plate alongside cocktails or wine. Preparation stays simple, timing remains forgiving, and the payoff feels so good. When evenings stretch longer, this recipe fits the pace, offering something comforting with just enough flair to feel special.

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Makes 24 stuffed dates

Grilled Bacon-Wrapped Dates with Smoked Honey Ingredients

• 1 pound Medjool dates (about 20-24 dates)
• 4 ounces goat cheese (or chevre)
• 12 slices thick-cut bacon, cut in half
• 1/4 cup smoked honey (for drizzling)
• 1 teaspoon chopped thyme
• 1/4 teaspoon dried cayenne pepper

Smoked Honey

• 8 ounces local honey
• 1/4 cup water, optional

Grilled Bacon-Wrapped Dates with Smoked Honey Directions

1. Preheat the grill for indirect heat or two-zone grilling using lump charcoal. Target 375 to 400 degrees Fahrenheit.
2. If dates are not pitted, use a paring knife and insert a small vertical slice along the date and remove the pit.
3. Cut the goat cheese into small rounds (about 1/2 teaspoon each) and place into the pitted dates. Put just enough so that the dates can still close around the cheese.
4. Using the half-slice of room-temperature bacon, place the date, sliced side down, on one end of the bacon. Roll the date tightly so the bacon wraps around the date. Room-temperature bacon will seal without a toothpick or skewer. If using cold bacon, you will need to use a toothpick to hold the bacon in place. Place on a sheet pan until you're ready to grill.
5. For the honey glaze: add the smoked honey to a small dish with thyme and cayenne. Stir and drizzle a small amount onto the wrapped dates (approximately 2 tablespoons).
6. Place the wrapped dates on the indirect side of the grill, then cover it. Grill one side for 8 minutes, or until they are slightly crispy. Rotate the dates and grill the other side for an additional 5 – 7 minutes or until slightly crispy. If needed, rotate by 1/4 turn to give any sides a little more crispness.
7. Remove from the grill, drizzle with the remaining honey glaze, and serve warm.

Smoked Honey

1. Preheat smoker to 200 degrees Fahrenheit using fruit wood.
2. Place the honey in a smoker-safe dish. We use a glass dish. Optional: If the honey is very thick, add the water and stir. Place on the smoker.
3. Smoke for up to 4 hours, keeping the smoker's heat below 200 degrees F to prevent the honey from burning or caramelizing. If your cooker has wide temperature swings, keep the smoker's core temperature closer to 160–180 degrees F.
4. Remove from the smoker and let cool; strain off any ash, if any. Serve on its own, or in your favorite recipes. Store in a glass mason jar for up to six months.

Notes

• Indirect cooking on a charcoal grill prevents bacon grease from causing flare-ups and burning the bacon. The time it takes to brown the bacon depends on how hot the grill is. Too hot, and they will burn; thus, target a temperature of 375–400 degrees to properly cook for a crispy bacon outer crust.
• If using a gas grill, use direct grilling and simply keep the direct flame lower, and that way the dates don't burn.

Taken from vindulge.com