Bacon Wrapped Chicken Thighs
Deliciously tender chicken thighs wrapped in crispy bacon, perfect for cozy dinners or entertaining guests.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs about 2 to 2 1/2 pounds
- 12 slices thin-cut bacon 1 or 2 slices per thigh depending on size
- 2 tablespoons olive oil helps the seasoning cling and promotes browning
Seasoning
- 1 teaspoon smoked paprika adds warmth and a subtle smokiness
- 1 teaspoon garlic powder for cozy, savory notes
- 1/2 teaspoon onion powder rounds out the flavor
- Salt and black pepper to taste
- Fresh rosemary or thyme sprigs optional, for aroma
Glaze (Optional)
- 2 tablespoons maple syrup or honey mixed with 1 teaspoon Dijon mustard for a sweet-savory finish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a rack on top if available.
- Pat chicken thighs dry with paper towels.
- In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken thighs.
- Wrap each thigh with 1 to 2 slices of bacon, overlapping slightly and tucking the ends underneath.
- Place the wrapped thighs on the prepared rack or directly on the foil. Brush lightly with the maple-Dijon glaze if using.
Cooking
- Bake for 35 to 45 minutes until the bacon is crisp and the chicken reaches 165°F (74°C) at the thickest part.
- If the bacon isn't as crisp as desired, broil for 1 to 2 minutes while watching carefully.
- Let the thighs rest for 5 minutes before serving.
Notes
For a healthier option, use turkey bacon. To make ahead, assemble and refrigerate for up to 24 hours before baking.