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.
4chicken thighsboneless, skinless, 3 to 4 ounces each
4slicesbaconregular, not thick
Chili Rub
1tablespoonchili powder
1tablespoonbrown sugar
1tablespoongarlic powder
1teaspoonkosher salt
½teaspoonground 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.