Smokey Bacon Chicken Thighs
Yield:
8
Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Ingredients
Spice Blend
- 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
Chicken
- 8 Chicken Thighs
- 16 slices Uncured Bacon
Instructions
- 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.
Nutrition Information:
Yield: 8 Serving Size: 1 chicken thighAmount Per Serving: Calories: 445Total Fat: 36gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 139mgSodium: 1282mgCarbohydrates: 3gFiber: 1gProtein: 24g
Heather
Tuesday 20th of October 2020
Is the skin to be left on the chicken?
Kendra Benson
Thursday 5th of November 2020
We love the skin on, but if you prefer, you can definitely remove it.
Monica
Wednesday 8th of October 2014
We love this dish! Do you have any ideas on how to make this ahead of time and/or freeze? I try to do all meals on the weekend because our weeks are so crazy. Any advice is helpful. Thanks.
Kendra Benson
Wednesday 8th of October 2014
You could definitely make this in advance a couple ways: 1) Prep the chicken, get them wrapped and seasoned, then refrigerate until ready to cook. 2) Make the dish as instructed and then just reheat the chicken the night you want to eat them.
I'm not so sure I'd recommend freezing them, I haven't had the best experience with bacon texture after it's been frozen, but it may be different if it's wrapped around the chicken. If you wanted to try freezing it, I'd go with option 1 and freeze it, fully assembled, then thaw 24 hours in advance to be sure the chicken isn't still frozen in the middle.
Joanna
Tuesday 11th of March 2014
Wow! Just made this tonight and I could not be more thrilled with the outcome! I didn't have a cooling rack to cook the chicken on so my bacon didn't get as crispy on the bottom, but still amazing all around! Will definitely be making this regularly! Great recipe!
Jo
Monday 27th of January 2014
*recipe
Jo
Monday 27th of January 2014
This recipes is phenomenal! I make it at least once every couple of weeks. Love love love it!