Bacon-Wrapped Chicken Thighs are bursting with flavor and feature moist and tender boneless chicken 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.
Add a salad or your favorite sides, and this impressive entree knocks it out of the park for both a casual weeknight dinner or an evening with friends.
Here’s why you will love this recipe:
- Bacon and chicken thighs are a match made in heaven.
- Ten minutes of prep time, and then your oven does all the heavy lifting.
- Easy step-by-step instructions plus photos make this recipe a snap to prepare.
Here’s what you will need:
- Chicken thighs – boneless, skinless chicken thighs are the guest of honor at this party. Juicy and flavorful, they form the base of this delicious dish.
- Bacon – with its sweet, smoky taste, makes everything taste better, and these chicken 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 the chicken 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.
Here’s how to make it:
- Preheat the oven to 400 degrees 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 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. Sprinkle any remaining rub over each piece.
- Bake uncovered for 25 minutes or until the thighs register 165 degrees as measured by an instant-read digital thermometer. Remove the skillet from the oven and spoon any pan juices over each piece. Serve immediately.
Frequently asked questions
Chicken breasts cook much faster and will dry out before the bacon is browned. If you want to substitute breasts, you will need to precook the bacon and reduce the amount of baking time.
I like to serve bacon-wrapped chicken thighs with either my Spicy Corn Casserole, Southern Potato Salad, Easy Creamed 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.”
Yes, you can partially make it ahead. First, 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.
Cover and store them in the refrigerator for up to four days if you have leftovers. To reheat, wrap in foil and place in a 350-degree oven for about 15 minutes. You can also freeze them.
Sharon’s tips:
- If you don’t have a cast-iron skillet, you can 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. 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 degrees F.
- If your thighs are larger than five ounces, I recommend that you cut 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 thigh recipes:
If you like this recipe, you might also be interested in these reader favorites:
- Broiled Chili Rubbed Chicken Thighs
- Smoked Chicken Thighs with Peach Glaze
- Honey Baked Bone-In Chicken Thighs
- Southern Oven Fried Chicken
- Chicken and Cauliflower Skillet
If you need more ideas or recipes, you can see 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!
Bacon Wrapped Chicken Thighs Recipe
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 degrees 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 degrees as measured by an instant-read digital thermometer. Remove the skillet from the oven and spoon any pan juices over the chicken. Serve immediately.
What if you have thick cut bacon instead of regular? Should it just be broiled after to make sure it is all cooked?
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.
Tried this recipe tonight. It is absolutely delicious and so simple to prepare! Thanks for another great winner, Sharon!