Bacon Wrapped Chicken Thighs are a great way to change up your weeknight chicken dinner game.
They taste delicious and are super quick and easy to make too, with just a few minutes of prep time.
My bacon wrapped chicken thighs recipe will give you tender and juicy chicken thighs wrapped in crispy, smoky bacon - what's not to love?
Table of Contents
Why you will love these bacon wrapped chicken thighs
- Tastes delicious, and the chicken stays juicy and full of flavour.
- Quick weeknight chicken thighs recipe that bakes in the oven.
- No bones, so great for kids.
- If you are following a low-carb or keto diet, this recipe has no brown sugar which makes it a great option.
What you need to make bacon wrapped chicken thighs
*Please see the recipe card below for exact quantities and detailed instructions
- boneless skinless chicken thighs
- bacon
- garlic powder
- paprika
- olive oil for brushing
- fine salt and fresh black pepper
*Please see the recipe card below for exact quantities and detailed instructions
How to make this recipe
- Combine garlic powder, paprika, salt and pepper in a small bowl, then sprinkle spice mixture evenly over chicken thighs.
- Wrap each thigh fillet with a slice of bacon.
- Place the wrapped thighs on a rimmed baking sheet.
- Brush with olive oil, then bake.
Top tips
- The amount of spice mix is enough for 8 smaller sized chicken thighs.
- Wrap the pieces of bacon around the thighs as tightly as you can as the chicken will shrink slightly as it cooks.
- You will notice in the process photos above that I place a rack in the middle of my rimmed baking sheet (I just use a cake cooling rack - fits perfectly!) then lay the wrapped thighs on that. This means that any excess fat drains away, this is totally optional.
- When you place the wrapped thighs on the baking sheet, put them seam side down - so that the ends of the bacon are tucked under the chicken. This just helps keep everything in place.
- You could secure the bacon with toothpicks if you like and remove them just before serving.
Storage
- You could prep these ahead and leave them covered in the refrigerator until you are ready to cook them.
- Once they are cooked, the leftovers will keep in the fridge in an airtight container for up to three days like other cooked chicken.
Substitutions and variations
- You could substitute chicken breasts for the thighs, they will need longer cooking though and will not be as tender and juicy as the thigh meat.
- I wouldn't suggest substituting chicken tenders for the thighs. Being a much smaller cut they will be overcooked by the time the bacon is cooked up nicely.
- Other spices that you could add to the seasoned chicken could be onion powder or chili powder for a little hint of heat.
- I have used sweet paprika, but you could use smoked paprika if you prefer.
Side dish suggestions
One of the best things about this chicken thigh recipe is that it's fairly versatile as far as what side dishes you can put with it. Here are some of my go-to suggested sides.
- Crispy Smashed Potatoes
- Stuffed Baked Potatoes
- Pear and Rocket (Arugula) Salad
- Parmesan Couscous
- Pumpkin Couscous Salad
- Avocado Feta Salad with Pumpkin
Frequently asked questions
Potatoes, salad or vegetables are all great ideas.
Yes.
The internal temperature should be at least 75c or 165f when read by inserting an instant read thermometer into the center of the thickest part of the chicken thigh.
Other chicken thighs recipes you may enjoy
Stuffed Chicken Thighs Wrapped in Bacon - roast chicken on a weeknight? The answer is my stuffed chicken thighs! Roast chicken, stuffing & gravy in under 1 hour!
Shawarma Chicken Thighs - a Middle Eastern inspired one pot chicken and rice dinner using chicken thighs marinated in shawarma spices for a quick and easy weeknight family friendly meal.
Creamy Tuscan Chicken Thighs - tender boneless chicken thighs smothered in a creamy parmesan sauce packed with semi dried tomatoes, spinach, garlic and bacon.
Bacon Wrapped Chicken Thighs + Video
Ingredients
- 8 chicken thighs skinless and boneless
- 8 bacon slices
- ¾ teaspoon garlic powder
- ¾ teaspoon sweet paprika
- ½ teaspoon fine salt
- ¼ teaspoon fresh black pepper
- 1 tablespoon olive oil for brushing
Watch me make this recipe
Instructions
- Preheat oven to 200c.
- In a small dish or bowl, combine garlic powder, paprika, salt and pepper.¾ teaspoon garlic powder¾ teaspoon sweet paprika½ teaspoon fine salt¼ teaspoon fresh black pepper
- Sprinkle spice mixture evenly over both sides of the chicken thighs.8 chicken thighs
- Take a slice of bacon and wrap it tightly around a thigh fillet without overlapping, then repeat with remaining thighs.8 bacon slices
- Place the wrapped thighs on a rimmed baking sheet, seam side down.
- Brush lightly with olive oil.1 tablespoon olive oil
- Bake in the oven for 25 to 30 minutes or until chicken is cooked through.
Notes
- The amount of spice mix is enough for 8 smaller-sized chicken thighs.
- Wrap the pieces of bacon around the thighs as tightly as you can as the chicken will shrink slightly as it cooks.
- You will notice in the process photos above that I have placed a rack in the middle of my rimmed baking sheet (sheet pan) then I lay the wrapped thighs on that. This means that any excess fat drains away, this is totally optional. I just use a cake cooling rack which fits perfectly!
- When you place the wrapped thighs on the baking sheet, put them seam-side down - so that the ends of the bacon are tucked under the chicken. This just helps keep everything in place.
- You could secure the bacon to the chicken with toothpicks if you like and remove them just before serving.
These were really easy to make and tasted great. Kids loved them. Thanks.
My pleasure, Freida.