Love Bacon Wrapped Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Bacon Wrapped Chicken Thighs
- Maximum flavor: The bacon bastes the chicken, creating a self-contained flavor bomb.
- Juicy every time: Thighs stay wonderfully moist, and the bacon locks in juices.
- Impressive & easy: Looks like you spent hours, but active prep is just 10 minutes.
- Texture contrast: Crispy, salty bacon against tender, succulent chicken inside.
Ingredients & Tools
- 8 boneless, skinless chicken thighs (about 1.5 lbs / 680 g)
- 8 slices of thick-cut bacon
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp salt (use sparingly, as the bacon is salty)
- 1 tbsp chopped fresh parsley, for garnish (optional)
Tools: A large baking sheet, wire rack (highly recommended), tongs, and a small bowl for mixing the oil and spices.
Notes: The quality of your bacon really matters here—a good, thick-cut variety will render beautifully and hold its shape, rather than shrinking away to nothing. And don’t skip the smoked paprika; it echoes the smokiness of the bacon and gives the chicken a gorgeous color.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 30 g |
| Carbs: | 1 g |
| Fiber: | 0 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken dry. This might seem like a small step, but it’s crucial for getting the bacon crispy instead of steamed. Use paper towels to thoroughly dry the surface of each thigh before you wrap it.
- Why a wire rack? Placing the wrapped thighs on a wire rack set over a baking sheet allows hot air to circulate all around them. This means the bacon crisps up evenly on all sides, and the chicken doesn’t sit in its own rendered fat.
- Be mindful of the salt. Bacon is naturally quite salty, so I only use a quarter teaspoon of additional salt in the seasoning rub. You can always add a little more at the table if needed, but you can’t take it away.
- Let the chicken rest. I know it’s tempting to dig right in, but giving the thighs 5 minutes to rest after they come out of the oven allows the juices to redistribute throughout the meat, ensuring every bite is moist.
How to Make Bacon Wrapped Chicken Thighs
Step 1: First, preheat your oven to 400°F (200°C). This high heat is perfect for rendering the bacon fat and getting that crispy texture we’re after. While the oven heats up, line a large baking sheet with aluminum foil for easy cleanup and place a wire rack on top. A little spritz of cooking spray on the rack will prevent any sticking.
Step 2: In a small bowl, mix together the olive oil, garlic powder, smoked paprika, black pepper, and that cautious 1/4 teaspoon of salt. You’ll end up with a fragrant, ruddy-colored paste. Pat the chicken thighs completely dry with paper towels, then rub this seasoning mixture all over each thigh, making sure to coat both sides. The oil helps the spices adhere and promotes beautiful browning.
Step 3: Now for the fun part—the wrapping! Take one slice of bacon and wrap it snugly around a single chicken thigh. I like to start at one end and spiral it around, slightly overlapping the bacon on itself. The goal is to cover as much of the chicken as possible. Place the wrapped thigh seam-side down on the wire rack. Repeat with all the remaining thighs and bacon slices. Laying them seam-side down helps the bacon stay in place as it cooks.
Step 4: Carefully transfer the baking sheet to the preheated oven. You’ll notice the amazing smell of bacon and paprika starting to fill your kitchen after about 15 minutes. Bake for 25-30 minutes. The cook time can vary a bit depending on the thickness of your thighs and bacon, so keep an eye on them. They’re done when the bacon is crisp and deep golden brown, and the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer.
Step 5: Once perfectly cooked, use tongs to remove the baking sheet from the oven. Immediately transfer the bacon-wrapped chicken thighs to a clean plate or serving platter. Let them rest for about 5 minutes. This resting period is non-negotiable for juicy meat! If you’re using it, sprinkle the chopped fresh parsley over the top right before serving for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in an air fryer or oven at 375°F for 5–10 minutes to re-crisp the bacon.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, fluffy potatoes are the perfect vehicle to soak up all the delicious juices from the chicken and bacon. It’s a classic, comforting pairing that never fails.
- A Simple Arugula Salad — The peppery, fresh bite of arugula dressed with a lemony vinaigrette provides a wonderful contrast to the rich, savory main dish. It cuts through the fat beautifully.
- Roasted Asparagus or Green Beans — Tossed with a little olive oil and salt and roasted on a separate tray alongside the chicken, these greens become tender and slightly caramelized, making for an easy, hands-off side.
Drinks
- A Crisp Lager or Pilsner — The clean, effervescent quality of a cold lager helps cleanse the palate between bites of the rich, fatty bacon and chicken. It’s a refreshing counterpoint.
- Pinot Noir — This lighter-bodied red wine has enough acidity and fruitiness to stand up to the smoky bacon without overpowering the delicate flavor of the chicken. It’s a really elegant match.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are fantastic at resetting your taste buds, ensuring each bite of chicken tastes as amazing as the first.
Something Sweet
- Lemon Sorbet — After a rich meal, a scoop of bright, tart lemon sorbet is incredibly refreshing and palate-cleansing. It feels light and is the perfect sweet ending.
- Dark Chocolate Bark with Sea Salt — A few pieces of sophisticated, bittersweet chocolate with a hint of salt satisfies the sweet tooth while echoing the savory notes from dinner.
- Simple Vanilla Panna Cotta — Its cool, creamy, and delicate texture is a lovely, simple finish that doesn’t feel too heavy after the main event.
Top Mistakes to Avoid
- Using thin-cut bacon. It will cook too quickly, often burning before the chicken is fully cooked through, and it tends to shrink dramatically, leaving patches of exposed chicken. Thick-cut is the way to go for the best results.
- Overcrowding the pan. If you place the thighs too close together on the rack, they’ll steam instead of roast. Giving them a little space ensures the hot air can circulate properly, which is essential for crispy bacon
Bacon Wrapped Chicken Thighs
Make juicy, crispy Bacon Wrapped Chicken Thighs in just 40 minutes. This easy, flavorful recipe is perfect for a simple yet impressive dinner. Get the recipe now!
Ingredients
For the Ingredients
-
8 boneless, skinless chicken thighs (about 1.5 lbs / 680 g)
-
8 slices thick-cut bacon
-
2 tbsp olive oil
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
1/2 tsp black pepper (freshly ground)
-
1/4 tsp salt (use sparingly, as the bacon is salty)
-
1 tbsp chopped fresh parsley (for garnish (optional))
Instructions
-
First, preheat your oven to 400°F (200°C). This high heat is perfect for rendering the bacon fat and getting that crispy texture we’re after. While the oven heats up, line a large baking sheet with aluminum foil for easy cleanup and place a wire rack on top. A little spritz of cooking spray on the rack will prevent any sticking.01
-
In a small bowl, mix together the olive oil, garlic powder, smoked paprika, black pepper, and that cautious 1/4 teaspoon of salt. You’ll end up with a fragrant, ruddy-colored paste. Pat the chicken thighs completely dry with paper towels, then rub this seasoning mixture all over each thigh, making sure to coat both sides. The oil helps the spices adhere and promotes beautiful browning.02
-
Now for the fun part—the wrapping! Take one slice of bacon and wrap it snugly around a single chicken thigh. I like to start at one end and spiral it around, slightly overlapping the bacon on itself. The goal is to cover as much of the chicken as possible. Place the wrapped thigh seam-side down on the wire rack. Repeat with all the remaining thighs and bacon slices. Laying them seam-side down helps the bacon stay in place as it cooks.03
-
Carefully transfer the baking sheet to the preheated oven. You’ll notice the amazing smell of bacon and paprika starting to fill your kitchen after about 15 minutes. Bake for 25-30 minutes. The cook time can vary a bit depending on the thickness of your thighs and bacon, so keep an eye on them. They’re done when the bacon is crisp and deep golden brown, and the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer.04
-
Once perfectly cooked, use tongs to remove the baking sheet from the oven. Immediately transfer the bacon-wrapped chicken thighs to a clean plate or serving platter. Let them rest for about 5 minutes. This resting period is non-negotiable for juicy meat! If you’re using it, sprinkle the chopped fresh parsley over the top right before serving for a pop of color and freshness.05
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