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Bacon Wrapped Chicken Thighs

A cozy, irresistible dish featuring tender chicken thighs wrapped in crispy bacon, flavored with smoked paprika and a sweet glaze that's perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces bone-in, skin-on chicken thighs Juicy, forgiving cuts that stay tender.
  • 8 slices bacon Thin or thick depending on how crispy you like it.
  • 2 tablespoons olive oil Helps the skin crisp and adds richness.
  • 1 teaspoon smoked paprika Gives a warm, smoky depth.
  • 1 teaspoon garlic powder Provides savory balance.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1 teaspoon salt Adjust to taste.
  • 2 tablespoons brown sugar or maple syrup Caramelizes for a glossy finish.
  • 1 tablespoon Dijon mustard Brightens and cuts through richness.
  • fresh herbs (thyme or rosemary) Optional, for fragrance and color.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a rack on top to allow fat to drip away.
  2. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, smoked paprika, and garlic powder.
  3. Wrap each thigh with a slice of bacon, securing the end under the thigh; trim if needed.
  4. In a small bowl, whisk together olive oil, brown sugar or maple syrup, and Dijon mustard. Brush half of the glaze over each wrapped thigh.
Cooking
  1. Arrange the thighs on the prepared rack and bake for 25 minutes.
  2. Brush the thighs with the remaining glaze, then return to the oven for another 10 to 20 minutes until the bacon is deeply golden and chicken reaches an internal temperature of 165°F (74°C).
  3. Let rest for 5 minutes before serving. Sprinkle with chopped fresh herbs.

Notes

For a smoky-sweet twist, swap brown sugar for maple syrup and add a pinch of cayenne. Make it herbaceous by tucking sprigs of rosemary under the bacon before roasting. Choose center-cut bacon or turkey bacon for a lighter option. You can double the recipe for larger gatherings and keep finished thighs warm in a low oven while serving sides.