This recipe for Easy Bacon-Wrapped Chicken Thighs with Rub features moist and tender, skinless, boneless chicken thighs. They are seasoned with a luscious brown sugar and chili dry rub, wrapped in smoky bacon, and baked in the oven.
Like my Lemon Pepper Chicken Thighs and Grilled BBQ Chicken Thighs, which are both simple to prepare and flavorful with minimal effort, these easy, juicy chicken thighs will quickly become a new main course family favorite.
Add a salad or your favorite side dishes, and like my Baked BBQ Chicken Thighs or Honey Baked Chicken Thighs, this impressive entree knocks it out of the park. It’s perfect for a casual weeknight dinner, special occasions, or dinner party.
If you are like me and like bacon-wrapped anything, you might also want to check out this recipe for Bacon Wrapped Pork Fillet from Souflee Bombay
Jump to:
- Here’s why you will love this recipe
- Ingredient notes and tasty variations
- Recipe variations
- How to make Bacon-Wrapped Chicken Thighs
- Want to try a different method?
- Air fryer instructions (crispy and quick)
- Grilling instructions (smoky and delicious)
- What to serve with this recipe:
- Storage and Reheating Tips
- Recipe FAQs
- Top tips and tricks
- More chicken thighs recipes:
- Recipe:
Here’s why you will love this recipe
- Bacon and thighs are a low-carb match made in heaven.
- After ten minutes of prep time, your oven does all the heavy lifting.
- Simple ingredients, easy step-by-step instructions, an easy chicken thighs recipe, plus photos make this easy recipe a snap to prepare.
Ingredient notes and tasty variations
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Chicken thighs – boneless, skinless chicken thighs are the guest of honor at this party and form the base of this delicious dish.
- Crispy Bacon – with its sweet, smoky taste, makes everything taste better, and these dark meat thighs are no exception.
- Chili powder – adds a mild spiciness to the chicken dry rub and pairs beautifully with the brown sugar to create a sweet and savory vibe.
- Brown sugar – brings a classic sweetness to the rub and works with the chili powder to transform this recipe into a brag-worthy dish.
Recipe variations
- BBQ Glaze:Brush the bacon-wrapped chicken thighs with your favorite BBQ sauce during the last 10 minutes of cooking.
- Honey Mustard: Mix honey and Dijon mustard and brush onto the thighs during or after cooking.
- Teriyaki:Marinate the meat in teriyaki sauce before wrapping it in bacon for an Asian-inspired twist.
- Rosemary and Lemon: Sprinkle fresh rosemary on the thighs and squeeze some lemon before wrapping it in bacon. You can also place a small sprig of rosemary inside the wrap for enhanced flavor.
- Garlic Herb: Spread a mix of butter, chopped garlic, or garlic powder, and your choice of herbs (like parsley or thyme) onto the thighs before wrapping.
How to make Bacon-Wrapped Chicken Thighs
- Preheat the oven to 400°F.
- Trim any excess fat from the thighs and cut them in half if they are larger than five ounces. Pat dry with paper towels. Set aside.
- Combine the seasonings for the chili rub in a small bowl.
- Sprinkle the seasonings evenly over all sides of the thighs and pat it in.
- Roll the thighs up jelly-roll style as tightly as you can. Then, wrap the bacon around each thigh and place seam side down in a well-seasoned cast-iron skillet or baking dish. Sprinkle any remaining rub over each piece.
- Bake uncovered in a preheated oven for 25-30 minutes or until the internal temperature of the wrapped thighs registers 165°F s as measured by an instant-read thermometer. Remove the skillet from the oven and spoon any pan sauces over each piece. Serve immediately.
Want to try a different method?
While baking these bacon-wrapped chicken thighs in a cast-iron skillet gives you golden, juicy results with minimal effort, you can also cook them in the air fryer or on the grill! Here's how each method compares:
Air fryer instructions (crispy and quick)
- Preheat air fryer to 375°F.
- Place bacon-wrapped chicken thighs in a single layer, not touching.
- Cook for 20-25 minutes, flipping halfway through.
- Chicken is done when bacon is crispy and internal temp hits 165°F.
- Let rest 2-3 minutes before serving.
- Note: Air fryer times can vary-check early if unsure.
Grilling instructions (smoky and delicious)
- Preheat grill to 350°F using indirect heat.
- Place thighs away from direct flames.
- Grill for 10-15 minutes per side, covered, until crispy and 165°F inside.
- For extra crisp bacon, move to hotter side briefly at the end-watch closely to avoid burning.
What to serve with this recipe:
I like serving bacon-wrapped chicken thighs with my Spicy Corn Casserole, Southern Potato Salad, Easy Creamed Potatoes, Twice-Baked Mashed Potatoes, or Southern Mac and Cheese.
Throw in a salad such as my Broccoli Slaw with Ramen Noodles or my Brussels Sprout Salad, and you will have a “winner, winner, chicken dinner.”
Storage and Reheating Tips
- Store: Let leftover bacon-wrapped chicken thighs cool, then refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
- Reheat:
- Air Fryer (best for crispiness): 350°F for 10-15 minutes.
- Oven: 375°F for 15-20 minutes until warmed through.
- Microwave: 50% power in 1-minute bursts (not as crispy, but quick!).
Recipe FAQs
Breasts cook much faster and will dry out before the bacon is browned. If you want to substitute breasts, you will need to partially precook the bacon and reduce baking time by about 10 minutes.
Yes, you can partially make it ahead. Follow the directions to season the thighs and wrap them in bacon, but do not cook. Store them covered in the refrigerator for up to 24 hours.
Then, when you are ready to cook them, take them out of the fridge about 30 minutes before baking and follow the directions as written.
Yes, you can. However, bone-in thighs might take about 20 minutes longer to cook, so the cooking time needs to be adjusted.
Be sure to use thinly sliced bacon. Do not use thick slices. Also, ensuring the chicken isn’t wrapped too thickly with multiple overlapping bacon layers can help. If all else fails, place the bundles under the broiler for a few seconds to crisp it up.
Top tips and tricks
- If you don’t have a cast-iron skillet, you can use any oven-safe non-stick skillet, line a rimmed baking sheet with parchment paper, or use a greased baking dish.
- This recipe assumes your thighs are approximately three to four ounces each. If they are larger or smaller, they will take more or less time to cook. Instead of relying on timing this recipe, it’s better to cook to the correct temperature, 165°F.
- If your thighs are larger than five ounces, I recommend cutting them in half.
- If after baking, your bacon isn’t quite as brown as you like it, put the skillet under your broiler for a minute or two.
- I don’t usually use toothpicks or kitchen string to hold the chicken and bacon together. If you wrap it up tightly and place it seam-side down in the pan, you should be fine.
More chicken thighs recipes:
If you like this recipe, you might also be interested in these reader favorites:
You might also like my Creamy Skillet Chicken with Bacon and Grilled Chicken Skewers with Tomato Relish recipes.
If you need more ideas or recipes, here is a link to all of my Southern-style chicken recipes.
I'd love to hear what you think about these bacon-wrapped chicken thighs! Did you bake them in a cast-iron skillet, crisp them up in the air fryer, or toss them on the grill? Leave a comment below and let me know how they turned out
Recipe:
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Easy Bacon-Wrapped Chicken Thighs Recipe with Rub
Equipment
- cast-iron skillet
Ingredients
- 4 chicken thighs boneless, skinless, 3 to 4 ounces each
- 4 slices bacon regular, not thick
Chili Rub
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F.
- Trim any excess fat from the thighs and cut them in half if they are larger than five ounces. Set aside.
- Combine the seasonings for the chicken rub in a small bowl.
- Sprinkle the seasonings evenly over all sides of the thighs and pat it in.
- Roll the chicken thighs up jelly-roll style as tightly as you can. Then, wrap the bacon around each thigh and place seam side down in a well-seasoned cast-iron skillet. Sprinkle any remaining rub over each piece.
- Bake uncovered for 25 minutes or until the thighs register 165°F as measured by an instant-read digital thermometer. Remove the skillet from the oven and spoon any pan juices over the chicken. Serve immediately.
Notes
Nutrition
Southern Saying:
"Wrap it in bacon and you've already won half the crowd."
About Grits and Pinecones
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it's all about no-fuss, go-to meals made with simple ingredients-perfect for sharing with family and friends.
Laili
What if you have thick cut bacon instead of regular? Should it just be broiled after to make sure it is all cooked?
Sharon Rigsby
You would be better off precooking it to where it is partially done, but still pliable, in the microwave or in a skillet before wrapping it around the chicken.
Mary Carroll
Tried this recipe tonight. It is absolutely delicious and so simple to prepare! Thanks for another great winner, Sharon!