Bacon-Wrapped Chicken Thighs
Juicy chicken thighs hugged in smoky bacon, creating a comforting meal perfect for any occasion.
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs Dark meat stays juicy under the bacon.
- 8 slices thick-cut bacon Smoked bacon gives the best savory punch.
- 1 tablespoon olive oil For brushing and helping crisp the skin.
- 1 teaspoon smoked paprika Adds warmth and color.
- 1 teaspoon garlic powder For gentle savory depth.
- 1/2 teaspoon black pepper Season to taste.
- 1/2 teaspoon salt Season to taste.
- 1 tablespoon brown sugar or maple syrup (optional) Helps the bacon caramelize and gives a hint of sweet contrast.
- Fresh herbs to taste (rosemary or thyme) for garnish Fragrant and pretty.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top.
- Pat the chicken thighs dry with paper towels and brush lightly with olive oil.
- Season both sides of each thigh with smoked paprika, garlic powder, salt, and pepper. Rub brown sugar or maple syrup into the skin if using.
- Wrap each thigh with a slice of bacon, tucking the end underneath to secure.
Cooking
- Place the thighs on the rack and roast for 30–40 minutes, or until bacon is crispy and chicken reaches 165°F (74°C). Rotate the pan halfway through.
- For extra-crisp bacon, broil for 1–2 minutes at the end, watching closely.
- Let the thighs rest for 5 minutes before serving.
Notes
Tips include using a wire rack for air circulation, brushing bacon with maple syrup and Dijon mustard for a glaze, and experimenting with different types of bacon.