Bacon Wrapped Chicken Thighs
Delicious and comforting bacon-wrapped chicken thighs that are easy to prepare and perfect for a family dinner or special occasion.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs juicy and forgiving, thighs stay tender even if slightly overcooked.
- 6 slices thin-cut bacon wraps around each thigh for crispness and flavor.
- 2 tablespoons olive oil helps the seasoning stick and aids browning.
- 1 tablespoon smoked paprika adds warmth and smoky depth.
- 1 teaspoon garlic powder for savory comfort.
- 1 teaspoon onion powder rounds out the aromatics.
- 1 teaspoon kosher salt enhances the natural flavors.
- 1/2 teaspoon black pepper a gentle bite.
- 1 tablespoon brown sugar (optional) helps create caramelized edges.
- 1 teaspoon Dijon mustard a subtle tang beneath the bacon.
- 1 sprig Fresh thyme or rosemary for garnish, fragrance and color.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- Pat chicken thighs dry with paper towels to help the bacon and seasoning cling better.
- In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, brown sugar (if using), and Dijon mustard. Slather over each chicken thigh.
- Wrap one slice of bacon around each thigh, tucking the end underneath. Use toothpicks to secure if necessary.
- Place the wrapped thighs on the wire rack, spacing them evenly.
Cooking
- Roast for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the bacon is crisp.
- If the bacon hasn't browned to your liking, finish under the broiler for 1–2 minutes, watching closely.
- Let the thighs rest for 5–10 minutes before serving and garnish with fresh herbs.
Notes
For variations, try brushing honey or maple syrup over the bacon for a sweet finish. Use turkey bacon for a lower-fat option or pair with roasted asparagus for a complete meal.