Bacon Wrapped Chicken Thighs
A cozy and crispy dish of juicy chicken thighs wrapped in smoky bacon, perfect for a comforting meal.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs The bone keeps them juicy, and skin helps bacon cling.
- 8–10 slices bacon Thin or regular cut; choose nitrate-free if preferred.
- 1 tablespoon olive oil Prevents sticking and adds subtle fruitiness.
Seasonings
- 1 teaspoon smoked paprika Deepens the smoky notes.
- 1 teaspoon garlic powder For savory warmth.
- 1/2 teaspoon onion powder Rounds the aromatics.
- 1/2 teaspoon kosher salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1 tablespoon brown sugar or maple syrup Optional, for a sticky, caramelized finish.
Garnish
- to taste fresh thyme or chopped parsley For garnish and a bright contrast.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken thighs dry with paper towels to ensure crispy bacon and skin.
- In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar or maple syrup. Rub this mixture all over each thigh.
- Wrap each thigh with one to two slices of bacon, tucking the ends underneath.
- Arrange the wrapped thighs on the rack, spaced apart, and sprinkle fresh thyme over them.
Cooking
- Roast for 35–45 minutes until the bacon is crisp and the chicken reaches 165°F (74°C). Tent with foil if bacon is browning too quickly.
- Rest the thighs for 5 minutes before serving.
Notes
Use turkey bacon for a lighter version or boneless thighs for quicker cooking. For a dairy-free cheesy note, sprinkle nutritional yeast before serving.