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Are you so excited to have a “real food” recipe today and not some treat, snack, or dessert? I know the treat stuff is fun, but that’s obviously not the way to sustain a healthy lifestyle. I’ve been on a downward food spiral lately, always reaching for the nuts, dried fruit, and fresh fruit instead of the proteins and veggies. I’ve always had a bad sweet tooth and although I know that’s a really lame excuse, I can’t seem to shake it. Preparation has been a big part of the problem. An apple or a banana and a handful of cashews is a way easier snack to grab when I want something now, as opposed to having to cut up a pepper or peel a carrot.
If I don’t have something healthy, ready to eat the second I want it, chances are I’m going for some junk food. Luckily for me, we never have junk food on hand anymore, so I head for fruit to fill the sweets void. Time to stop all that. I’ve been toying with it for a while, but I think I’m going to jump into another Whole30 again. How about September 15th? Anyone game for joining me? It’s a bajillion times better (and easier) with a group. Say you will. Please? I promise I’ll make it a little easier with some tasty recipes.
So now that you’ve agreed to do a Whole30 with me, how about we get to this recipe? It’s originally a recipe from Practical Paleo but I tweaked it a little, but not much. It’s hard to mess with perfection and let me tell you, Dianne got the seasoning just right on this one. I did add a little bit more to it, but the smokiness is awesome. Oh, and let me tell you, my new favorite secret ingredient is Smoked Sea Salt. I found it at Sprouts a few weeks ago and have been using it on everything. I have actually liked eating eggs for breakfast lately. So I think that particular sea salt plays a huge part in this recipe. Also, Dianne used skinless thighs in her recipe, and I completely forgot to take the skin off mine, but it was fine. You might want to remove it though, but it’s personal preference.
I love serving Best Roasted Veggies with nearly every dish (because they’re easy and freaking delicious, so why not, right?) but I also really liked this chicken with a side of glazed carrots. I don’t have that recipe written up yet, but I’m planning on grabbing a ton more carrots from the Farmer’s Market today, so expect that soon.
Oh, and just so you know, this chicken is totally perfect for a Whole30, you know, since you’re going to be starting one in a few days (wink, wink).
Smokey Bacon Chicken Thighs
- 1 Tbsp Chipotle Powder
- 1 Tbsp Smoked Paprika
- 1 Tbsp + 1/2 tsp Onion Powder
- 1/2 tbsp Cinnamon
- 1 Tbsp Smoked Sea Salt
- 1/2 Tbsp Ground Black Pepper
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 8 Chicken Thighs
- 16 slices Uncured Bacon
- Preheat oven to 375°F.
- Line a rimmed baking sheet with foil and place a metal rack on it (like a cooling rack).
- Combine all Spice Blend ingredients. You will only use about half for this recipe. Set aside.
- Rinse the chicken thighs and pat dry.
- Coat the chicken on all sides with the spice blend.
- Wrap 2 slices of bacon tightly around each seasoned chicken thigh. Try to keep the ends on the bottom of the thighs.
- Place bacon-wrapped thighs on the metal rack on the baking sheet. Bake in the preheated oven for 35-34 minutes, or until an internal temperature of 165F is reached.
- Serve hot with some Best Roasted Veggies.
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