These bacon wrapped chicken thighs have quickly become one of our go to dinners. After testing this recipe, I realized it is one of the easiest ways to get juicy, tender chicken with tons of flavor. By the time the bacon gets perfectly crispy, the chicken thighs are cooked through and fall apart tender. It is an easy weeknight dinner I know the kids will actually eat, because let’s be honest, anything wrapped in bacon is always a win.
If easy chicken dinners are on repeat at your house like they are at mine, there are a few more recipes you will want to keep in rotation. Sheet Pan Chicken Thighs is perfect for nights when you want minimal cleanup, while Sour Cream Chicken is a simple, comforting option the whole family will eat. Chicken Pasta Primavera is great when you want something a little lighter but still filling, and Caesar Dressing Chicken is one of those no stress dinners that comes together without a lot of effort.
Equipment
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Ingredients
- Boneless, skinless chicken thighs
- Olive oil
- Smoked paprika
- Garlic powder
- Onion powder
- Cumin
- Salt
- Pepper
- Thick-cut bacon
- Brown sugar
Directions
Preheat the oven to 425°F, then line a sheet pan with parchment paper and a cooling rack.
In a large mixing bowl, toss the chicken thighs with the brown sugar, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
Wrap two strips of bacon around each chicken thigh. Place them on the cooling rack, seam side down.
Bake for 40-50 minutes until the bacon is crispy and the chicken reaches an internal temperature of 165°F.
What should I serve with my Bacon Wrapped Chicken?
- Bacon and Balsamic Brussel Sprouts
- Red Cabbage Slaw
- Smoked Gouda Mac and Cheese
- Creamy Greek Yogurt Coleslaw
- Green Rice
FAQs (Because Life’s Too Busy for Guesswork)
Toothpicks aren't necessary for this recipe; the weight of the chicken will keep the bacon in place as it cooks, as long as the seams are tucked under the chicken.
The cooling rack lets the excess liquids from the chicken and bacon drain into the bottom of the pan and prevents the chicken from becoming soggy. It also allows air to circulate around the chicken, helping the bacon to crisp up more evenly.
Regarding the cooking temperature, the bacon should be crispy by the time the chicken reaches an internal temperature of 165°F. However, if it is not, you can broil it for 2-5 minutes to achieve the crispiness you want.
If you want to stuff the inside of the chicken thigh before wrapping it with bacon and baking, you can. A stuffing mix, sliced peppers and onions, or thick cheese slices would all work well as stuffing ideas.
What are substitutions that I can make?
- Boneless Chicken thighs – Chicken thighs with the bones are another option, but they will require more cooking time.
- Olive oil – Avocado oil is an alternative option.
- Smoked paprika – If you would like to add a kick to the dish, you could use chili powder.
- Cumin – Cardamom is a great substitute option.
- Thick cut bacon – It’s available in a few flavor options besides the traditional. I suggest sticking with the original or traditional flavor so your other flavors can stand out.
How should I store my Bacon Wrapped Chicken Thighs?
- Bacon Wrapped Chicken Thighs should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, put them in the oven at 350°F for 10-15 minutes or until thoroughly heated.
- For even longer storage, you can freeze them in a freezer-safe Ziploc bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
Was this a win at your dinner table?
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Bacon Wrapped Chicken Thighs
Equipment
- Sheet pan
- Cooling racks
- Large mixing bowl
- Meat thermometer
- Measuring cups and spoons
Ingredients
- 6 boneless, skinless chicken thighs
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 strips thick-cut bacon
Instructions
- Preheat the oven to 425°F, then line a sheet pan with parchment paper and a cooling rack.
- In a large mixing bowl, toss the chicken thighs with the brown sugar, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Wrap two strips of bacon around each chicken thigh. Place them on the cooling rack, seam side down.
- Bake for 40-50 minutes until the bacon is crispy and the chicken reaches an internal temperature of 165°F.
Bacon wrapped?! Yes, please! Delicious!