Bacon Wrapped Chicken Thighs
Crispy, juicy chicken thighs wrapped in smoky bacon, perfect for cozy family dinners or celebrations.
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs (about 3 to 4 pounds) juicy and forgiving for beginners.
- 8 slices bacon regular-cut for sturdy wrapping; thick-cut for extra indulgence.
- 2 tablespoons olive oil helps the skin crisp and carries flavors.
- 1 teaspoon smoked paprika adds gentle smokiness without overpowering.
- 1 teaspoon garlic powder for a warm, savory note.
- 1 teaspoon onion powder rounds out the seasoning.
- 1 teaspoon kosher salt balanced seasoning for both chicken and bacon.
- 1/2 teaspoon black pepper balanced seasoning for both chicken and bacon.
- 1 tablespoon fresh rosemary or thyme, chopped aromatic and fresh.
- 1 tablespoon brown sugar or maple syrup (optional) for a sweet glaze that caramelizes.
- 1 pieces lemon wedges for serving, brightens the richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top.
- Pat the chicken thighs dry with paper towels. Drizzle with olive oil and rub to coat.
- Mix smoked paprika, garlic powder, onion powder, salt, pepper, and chopped rosemary in a small bowl. Sprinkle the rub evenly over both sides of the thighs.
- If using brown sugar or maple syrup, brush a light layer over the top of each seasoned thigh.
- Wrap one slice of bacon around each thigh, tucking the ends under the piece to secure.
- Place the wrapped thighs on the wire rack, seam side down.
- Bake for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and the bacon is crisp. Halfway through, rotate the pan for even browning.
- For extra-crisp bacon, broil for 1 to 2 minutes at the end, watching closely.
- Let rest for 5 minutes, then squeeze lemon over the thighs before serving.
Notes
For variations, try a maple mustard glaze or different herbs. Serve with mashed potatoes or a bright salad for a balanced meal. Store leftovers properly.