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Bacon Wrapped Chicken Thighs

Deliciously wrapped in bacon, these chicken thighs are crispy on the outside and juicy on the inside, making for a comforting and indulgent dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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 forgiving.
  • 8 slices thick-cut bacon Smoke-forward and crisps up beautifully.
  • 2 tablespoons olive oil Helps seasonings cling and skin brown.
Seasonings
  • 1 tablespoon brown sugar Adds a caramelized kiss (optional).
  • 1 teaspoon smoked paprika Provides deep smoky warmth.
  • 1 teaspoon garlic powder Adds savory backbone.
  • 1 teaspoon onion powder Rounds the flavors.
  • 1 teaspoon kosher salt Simple and essential.
  • 0.5 teaspoon black pepper Ground for seasoning.
  • 1 teaspoon dried thyme or rosemary Herbal lift.
  • 1 tablespoon Dijon mustard Creates flavor bridge between chicken and bacon.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
  2. Pat the chicken thighs dry with paper towels.
  3. In a small bowl, mix olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, thyme, and Dijon mustard into a paste.
  4. Rub the seasoning all over each thigh, under the skin where possible, and on the bone side.
  5. Wrap each thigh with one slice of bacon, tucking the ends beneath the meat.
  6. Arrange the thighs on the wire rack, seam-side down, leaving space between each.
Cooking
  1. Roast for 35–40 minutes until bacon is deeply caramelized and chicken reaches 165°F (74°C).
  2. Baste once with juices at about 25 minutes for extra shine if desired.
  3. Let rest for 5 minutes before serving.

Notes

For a festive twist, brush with maple mustard glaze in the last 10 minutes. Refrigerate leftovers for up to 3 days and reheat in a 350°F oven.