Bacon-Wrapped Chicken Thighs Recipe with Rub

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.

So 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

Here’s why you will love this recipe:

1. Bacon and thighs are a low-carb match made in heaven.
2. After ten minutes of prep time, your oven does all the heavy lifting.
3. Simple ingredients, easy step-by-step instructions, an easy chicken thighs recipe, plus photos make this easy recipe a snap to prepare.

Ingredient notes:

See the recipe card below for a full list of ingredients and complete measurements.

• 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.
• Garlic powder – adds garlicky goodness to the rub.
• Kosher salt and ground black pepper – enhance all of the different flavors and bring them together in one cohesive dish.

How to make Bacon-Wrapped Chicken Thighs:

1. Preheat the oven to 400°F.
2. 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.
3. Combine the seasonings for the chili rub in a small bowl.

4. Sprinkle the seasonings evenly over all sides of the thighs and pat it in.

5. 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.

6. 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.

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.”

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 this recipe in an air fryer:

1. Preheat the air fryer to 375°F for minutes.
2. Place the bacon-wrapped chicken thighs in the air fryer basket in a single layer, ensuring they aren’t touching. Cook for about 20-25 minutes. Halfway through the cooking time (around the 10-12 minute mark), carefully flip them to ensure even cooking on both sides.
3. The chicken is done when the bacon is crispy, and the internal temperature reaches 165°F. Using a meat thermometer is the best way to check for doneness.
4. Once cooked, remove the bundles from the air fryer and let them rest for 2-3 minutes. This allows the juices to be redistributed.
5. Adjust the cooking time based on the size of the thighs and the particular model of your air fryer. It’s always best to watch them and check for doneness earlier if you’re unsure.

How to make this recipe on a grill:

1. Prepare your grill for indirect cooking and preheat it. If using a charcoal or pellet grill, wait for the coals to become ash-covered. For a gas grill, preheat to medium heat (350°F).
2. Place the bacon-wrapped chicken thighs on the grill, ensuring they are not directly over the hottest part of the grill. Cover the grill, cook for 10-15 minutes, then flip them. Continue grilling for another 10-15 minutes or until the bacon is crispy and the chicken reaches an internal temperature of 165°F.
3. Using a meat thermometer to confirm doneness is recommended.
4. If the bacon isn’t crisping up as much as you’d like, move the thighs to a hotter part of the grill for the last few minutes, but watch closely to avoid burning.

Storing leftovers:

Allow the leftovers to cool to near room temperature. Place them in an airtight container or a resealable plastic bag. Or, you can wrap them tightly in aluminum foil. Store in the refrigerator for up to four days.

If you wish to store them for longer (up to 3 months), store them in the freezer in an airtight container.

Reheating leftovers:

Air Fryer (Recommended for best results):

Preheat your air fryer to 350°F. Place the bacon-wrapped chicken thighs in the basket without overcrowding. Heat for 10-15 minutes or until they are heated through and the bacon is crispy again.

Oven:

Preheat your oven to 375°F. Place the leftovers on a baking sheet. Reheat for 15-20 minutes or until the internal temperature reaches 165°F. 

Microwave (Quickest, but may not retain crispiness):

Place the chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate, leaving a small gap for steam to escape—microwave on 50% power. Depending on the microwave’s wattage, this might take 3-5 minutes. Check after every minute to ensure they don’t overheat.

Recipe FAQs:

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.

If you need more ideas or recipes, check out all of my chicken recipes at this link.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

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Easy Bacon-Wrapped Chicken Thighs Recipe with Rub

Sharon Rigsby

Bacon-Wrapped Chicken Thighs are bursting with flavor and feature moist and tender boneless thighs seasoned with a luscious brown sugar and chili dry rub, wrapped in smoky bacon, and baked in the oven. So easy to prepare and simply delicious, this recipe will quickly become a new family favorite.

5 from 3 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine American

Servings 4 servings

Calories 363 kcal

Equipment

• ▢
  cast-iron skillet

Ingredients

  

1x2x3x

• ▢ 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

Chicken breasts cook faster and will dry out before the bacon is browned. If you want to substitute breasts, you must precook the bacon and reduce the baking time.

To make this recipe ahead, follow the directions to season the chicken and wrap it in bacon, then store it covered in the refrigerator for up to 24 hours. Then, when you are ready to bake it, take it out of the fridge about 30 minutes before baking and follow the directions as written.

If you don’t have a cast-iron skillet, use any oven-safe non-stick skillet or line a rimmed baking sheet with parchment paper.

This recipe assumes your thighs are approximately three to four ounces each. They will take more or less time to cook if they are larger or smaller. Instead of relying on timing this recipe, it’s better to cook to the correct temperature, 165 degrees F.

If your thighs are larger than five ounces, I recommend cutting them in half.

If your bacon isn’t as brown as you like, 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. You should be fine if you wrap it up tightly and place it seam-side down in the pan.

Nutrition

Calories: 363kcalCarbohydrates: 6gProtein: 22gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 125mgSodium: 849mgPotassium: 346mgFiber: 1gSugar: 3gVitamin A: 691IUVitamin C: 1mgCalcium: 22mgIron: 1mg

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