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These bacon wrapped chicken thighs are seasoned with spices, stuffed with garlic butter and wrapped in bacon and baked until caramelized. They are quick to put together and loaded with flavor, making for a great weeknight meal.
I know this isn't a popular opinion with everyone but I'm a huge fan of chicken thighs - from Roman chicken to apple cider chicken to easy chicken tikka masala, they are easy to prepare and have so much flavor.
I'm also a big fan of bacon. So why not combine the two with these bacon chicken thighs.
By rubbing the chicken and bacon in some sugar with spices, you get a slight sweetness that is offset by the saltiness of the bacon. And the garlic butter on the inside just adds to the juiciness and flavors of the dish.
Oh and it doesn't hurt that this is quite easy to prepare. Just 10 minutes of prep and you'll have dinner on the table in under an hour.
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Ingredient Notes
- Chicken - I like to use chicken thighs as it has a little more fat and remains juicy as it is baked but you can use chicken breasts. Just keep in mind the cooking time will vary.
- Spice mixture - the combination of sugar and spices adds a sweet and salty component to the chicken.
- Garlic butter mixture - by stuffing the chicken with some butter and garlic, you add flavor but also keep they chicken juicy.
- Bacon - gets crisp which not only adds texture but flavor. Just don't use thick cut bacon as it takes too long to cook.
Ingredient Swaps
Like any meal you can use a variety of ingredients and this dish is no different.
- Meat - while bacon is the best, prosciutto is a good substitute.
- Cheese - instead of butter and garlic, you could stuff the chicken with your favorite cheese like mozzarella or cheddar.
- Veggies - you can also stuff with something like green onions or peppers.
Step-by-Step Photos
First combine all of the spices and sugar in a bowl and set aside. Then mix together the softened butter and garlic in another bowl.
Rub half of the spice mixture over the chicken and open up each thigh, spreading about 1 tbsp of the garlic butter. Then roll them back up and wrap with 2 slices of bacon, one horizontal and one vertical.
Place the chicken on a rack over a baking sheet and sprinkle the remaining brown sugar/spice mixture over it. Bake at 400°F for 35-40 minutes or until cooked through. Broil for an additional 1-2 minutes to get the bacon extra crispy.
FAQs
First, don't use thick cut bacon as it takes longer. Second, broiling it gets it crispy. Sometimes you need to flip the chicken and broil the bottom as well to get both sides crispy.
You can but you'll have to pound it thinner and the cooking time will change. It will need an extra 5-10 minutes.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Side Dish Options
Pretty much anything goes with these bacon chicken thighs, but some of my go-tos include:
- Homemade Pierogies
- Crispy Roasted Potatoes
- Cream Cheese Mashed Potatoes
- Potato Latkes
- Parmesan Roasted Brussels Sprouts\
- Butternut Squash Fritters
Pro Tips/Recipe Notes
- Use same-sized chicken so everything cooks evenly.
- You can also just place the chicken in an oven-safe skillet like a cast iron skillet.
- You can make the dish in advance and just throw in the oven when ready for dinner.
Similar Chicken Recipes
If you’ve tried this bacon wrapped chicken thighs recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Bacon Wrapped Chicken Thighs
Ingredients
- 6 boneless, skinless chicken thighs
- ¼ cup light brown sugar
- 2 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp onion powder
- 6 tbsp unsalted butter, softened
- 1 tbsp garlic, minced
- 12 slices bacon
- non-stick cooking spray
- fresh Italian parsley, chopped (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and a rack coated in cooking spray. Set aside.
- In a small bowl, mix together the brown sugar, paprika, salt, black pepper and onion powder. In another bowl, mix together the softened butter and garlic.
- Rub half of the spice mixture all over the chicken thighs. Open up each thigh, and spread 1 tbsp of the garlic butter in the middle. Roll the thighs back up. Wrap each thigh tightly with 2 slices of bacon, having one horizontal and one vertical. Sprinkle the remaining spice mixture over the bacon.
- Place the chicken on the wire rack and bake for 35 to 40 minutes or until cooked through. Broil for an additional 1-2 minutes to get the bacon crispy.
Notes
- Use same-sized chicken so everything cooks evenly.
- You can also just place the chicken in an oven-safe skillet like a cast iron skillet.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- You can make the dish in advance and just throw in the oven when ready for dinner.
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