Recipe Macros
Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.
Fat: 36g
Protein: 24g
Carbs: 2g (net)
Icons do not reflect ingredients.
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).
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
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Preheat oven to 375°F.
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Line a rimmed baking sheet with foil and place a metal rack on it (like a cooling rack).
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Combine all Spice Blend ingredients. You will only use about half for this recipe. Set aside.
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Rinse the chicken thighs and pat dry.
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Coat the chicken on all sides with the spice blend.
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Wrap 2 slices of bacon tightly around each seasoned chicken thigh. Try to keep the ends on the bottom of the thighs.
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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.
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Serve hot with some Best Roasted Veggies.
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Mimi
Yum!!
This recipe was really good. My family liked this one a lot. They don’t know it, but I’m secretly changing their eating habits as an experiment to see how moods, sleeping, attitudes all might change!
Kendra
That is awesome! I would love to hear how your experiment goes 🙂
Jo
This recipes is phenomenal! I make it at least once every couple of weeks. Love love love it!
Jo
*recipe
Joanna
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!
Monica
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
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.