Bacon Wrapped Chicken Thighs
These chicken thighs are seasoned with spices, stuffed with garlic butter and wrapped in bacon and baked until caramelized.
Servings 6
Calories 353kcal
Ingredients
- 6 boneless, skinless chicken thighs
- ¼ cup light brown sugar
- 2 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 6 tablespoon unsalted butter, softened
- 1 tablespoon 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 tablespoon 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.
Nutrition
Serving: 1g | Calories: 353kcal | Carbohydrates: 9g | Protein: 27g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 150mg | Sodium: 619mg | Potassium: 104mg | Fiber: 0g | Sugar: 1g