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Bacon Wrapped Chicken Thighs

These bacon wrapped chicken thighs are coated in a sweet and smoky spice blend, then baked until the bacon is crispy and the chicken is tender and juicy. It’s an easy, flavor packed dinner that always hits.
Servings: 6 servings
Author: Stephanie
Print Recipe
Bacon wrapped chicken thighs on a plate with a serving utensil scooping up one chicken thigh
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

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.

Notes

• A cooling rack helps the bacon crisp up by allowing air to circulate around the chicken while the excess fat and juices drip below. Skipping this step can leave the bacon softer and the bottom of the chicken soggy.
• Toothpicks are not necessary. As long as the bacon seams are tucked under the chicken, the weight will hold everything in place while it cooks.
• The bacon should be crisp by the time the chicken reaches 165°F, but if it needs more color, broil for 2 to 5 minutes at the end until it reaches your desired crispiness.
• Chicken thighs can be stuffed before wrapping with bacon. Options like stuffing mix, sliced peppers and onions, or thick cuts of cheese all work well.