Perfectly seasoned, tender, and juicy chicken pairs perfectly with crispy bacon!
I think it’s universally accepted at this point that anything bacon-wrapped is likely to be at least fifty percent better than its non-bacon-wrapped counterpart.
Jalapeño peppers? Bacon-wrapped. Stuffed mushrooms? Bacon-wrapped. Pickles? Bacon-wrapped. Oreos? Honestly, I’d try them bacon-wrapped. It’s a delicacy in the South!
And these chicken thighs are no exception! It feels like such a nostalgic dish, but it’s so easy to make and comes together in no time at all. The chicken is juicy and moist as can be, seasoned to perfection, and wrapped in crispy, salty bacon to top it all off.
Are bacon-wrapped chicken thighs healthy?
This recipe has both healthy and unhealthy aspects. Chicken thighs are a good source of protein and contain important nutrients like B vitamins, iron, and zinc. They are higher in fat (especially saturated fat) compared to chicken breasts, but since they are skinless, the fat content is lower than if the skin were left on. You can easily make the swap from chicken thighs to chicken breasts if you would prefer a lower fat content in the dish!
The main ingredient to be careful with is the bacon. While it does add a lot of flavor to the dish, it’s also high in sodium and unhealthy fats, so it should only be enjoyed in moderation. For a healthier recipe, consider substituting the bacon for turkey bacon.
Who was bacon-wrapping first?
The history of bacon-wrapping is an interesting one, and many dishes claim to be “the first” at wrapping salty, cured strips of pork around food. While it’s hard to pinpoint the absolute first bacon-wrapped dish, a few notable contenders stand out.
Angels on Horseback: This dish features shucked oysters wrapped in bacon or ham and baked in the oven. It has roots in British cuisine, and the earliest known printed recipe dates back to an 1888 cookbook, suggesting that it was popular during the Victorian era.
Devils on Horseback: Similar to Angels on Horseback, this dish consists of fruits like prunes stuffed with cheese or nuts and wrapped in bacon. While the names are often used interchangeably, Devils on Horseback could also refer to the use of bacon over ham, according to the late chef and food writer, James Beard.
Pigs in Blankets: In the US, this dish typically involves sausages wrapped in bacon or dough. Its origins are less clear, simply because almost every corner of the globe is making this dish. In the UK, Pigs in Blankets are cocktail sausages wrapped in streaky bacon, and this is a staple side dish for any Christmas dinner spread.
How to make ahead and store
To make ahead, prepare the bacon-wrapped chicken thighs, cover them with plastic wrap or place them in an airtight container, and refrigerate them for up to 24 hours before cooking. You can also wrap each bacon-wrapped chicken thigh tightly in plastic wrap or aluminum foil and place them in a freezer-safe container in the freezer for up to 2 months.
Once cooked, store leftovers in an airtight container in the refrigerator for 3 to 4 days, and to reheat, place the chicken thighs in the oven at 350°F for about 10 to 15 minutes until warmed through.
Serving Suggestions
If you’re looking to make this bacon-wrapped chicken a full meal, there are so many tasty sides that would complement the flavors really well! I love to serve it with Cauliflower Rice as a low-carb alternative to rice, or I’ll whip up some Air Fryer Roasted Potatoes. As for veggies, I recommend this Asparagus Stir-Fry or even some Sautéed Broccolini to round out the meal!
Ingredients
- 1 tablespoon poultry seasoning
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon sea salt
- 8 large boneless, skinless chicken thighs
- 8 slices streaky bacon
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F.
- In a bowl, mix together the poultry seasoning, garlic powder, onion powder and sea salt. Sprinkle it all over both sides of the chicken.
- Wrap one slice of bacon around each thigh. You can secure with a toothpick if easier.
- Heat the oil in a large pan on high heat. Place the thighs in and cook until golden brown, 2 to 3 minutes. Flip and repeat. If your pan is small you might have to do this in two batches, as you don't want to crowd the chicken.
- Once browned, place the chicken in a baking dish and bake until a meat thermometer inserted into the meat reads 165°F, about 20 to 25 minutes.
- Once cooked, turn your oven to broil on high and adjust the oven rack to the top tier. Cook the chicken for another minute or two until the bacon is crispy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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