Bacon-Wrapped Chicken Thighs
Indulge in the comforting flavors of juicy, well-seasoned chicken thighs wrapped in crispy bacon, perfect for weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs (about 2.5 pounds) thighs stay moist even if you get distracted.
- 8 slices thick-cut bacon wraps up the chicken and crisps beautifully.
- 2 tablespoons olive oil helps the seasoning stick and gives a gentle caramelization.
- 1 teaspoon smoked paprika adds warm smokiness.
- 1 teaspoon garlic powder a simple way to uplift flavor.
- 1/2 teaspoon onion powder rounds the savory notes.
- 1 teaspoon kosher salt adjust to taste.
- 1/2 teaspoon black pepper adjust to taste.
- 1 tablespoon brown sugar or maple syrup (optional) for a sweet, sticky glaze.
- 1 teaspoon dried thyme or rosemary for a hint of herbaceousness.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking tray with foil and place a wire rack on top.
- Pat the chicken thighs dry with paper towels.
- In a small bowl, whisk olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar if using. Rub the mixture all over the chicken thighs.
- Wrap each thigh with a slice of bacon, tucking the end under the thigh to secure.
- Place wrapped thighs on the wire rack, seam side down.
Cooking
- Roast for 35–45 minutes until the bacon is crisp and an instant-read thermometer reads 165°F (74°C) at the thickest part of the thigh.
- For extra browning, broil for 1–2 minutes watching closely. Let rest for 5 minutes before serving.
Notes
For variations, brush with barbecue sauce towards the end for a sticky glaze, or tuck fresh rosemary under the bacon for added flavor. Consider using turkey bacon for a lighter option.