Go Back

Bacon-Wrapped Chicken Thighs

A cozy and crispy dinner featuring juicy chicken thighs wrapped in smoky bacon, perfect for weeknights or festive meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces bone-in, skin-on chicken thighs Dark meat stays juicy and holds up well.
  • 8 slices thick-cut bacon Turkey bacon can be used for a lighter option.
  • 1 tablespoon olive oil Helps the seasoning stick and promotes browning.
  • 1 teaspoon kosher salt Enhances the natural flavor of the chicken.
  • 1/2 teaspoon black pepper Freshly cracked if possible for better aroma.
  • 1 teaspoon smoked paprika Adds warmth and subtle smokiness without overpowering.
  • 1 teaspoon garlic powder For savory depth.
  • 1 tablespoon brown sugar or maple syrup Optional, for a slight caramelized finish.
  • 1 teaspoon dried thyme or fresh sprigs Bright herb notes that pair beautifully.
  • 1 package toothpicks To secure the bacon if needed.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the chicken thighs dry with paper towels, then rub each thigh with olive oil and season with salt, pepper, smoked paprika, and garlic powder. If using brown sugar or maple syrup, dot on top now.
  3. Wrap each thigh with a slice of bacon, overlapping slightly, and secure with a toothpick if needed.
  4. Arrange the thighs on the rack, seam side down, and scatter thyme sprigs around.
Cooking
  1. Roast for 30–40 minutes, turning once halfway through.
  2. For ultra-crispy bacon, finish under the broiler for 1–3 minutes, watching closely.
  3. Check for doneness with an instant-read thermometer; internal temperature should reach 165°F (74°C). Let rest for 5 minutes before serving.

Notes

For a smoky-sweet glaze, mix Dijon mustard and maple syrup and brush during the last 10 minutes of roasting. Can be made ahead and refrigerated for up to 24 hours before baking. Store leftovers in an airtight container for up to 3 days.