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Ever noticed how wrapping something in bacon makes an ordinary meal feel like a special occasion? That’s the magic of these Bacon Wrapped Chicken Thighs. When I want to transform simple ingredients into a dish that’s both weeknight simple and dinner party worthy, this is the recipe I turn to. With just 4 ingredients and less than 10 minutes of prep, you’ll create a main course that’s nothing short of irresistible.
Succulent chicken thighs enveloped in perfectly cooked bacon create juicy parcels of flavor that’ll have everyone reaching for seconds. What I love most about this recipe is its flexibility – assemble these just before baking or several hours in advance. It’s ideal for those gatherings where you want to impress but don’t want to miss out on the fun. Pop them in the oven, and you’re free to enjoy your company instead of being tied to the kitchen.
Table of Contents
Ingredients for Bacon Wrapped Chicken Thighs
- Chicken Thighs: Boneless and skinless. I find these stay juicier than chicken breasts and are more forgiving if you accidentally overcook them a bit.
- Bacon: Thin-cut works best here. It wraps more easily around the chicken and crisps up nicely. I prefer center-cut for its better meat-to-fat ratio.
- Kosher Salt: The larger grains distribute more evenly than fine sea salt or table salt.
- Black Pepper: Freshly ground if possible. It has so much more flavor than pre-ground.
3 Recipe Tips
- Bacon thickness matters: I’ve found that the thinnest bacon slices work best if you’re after a crispy texture. But if you prefer your bacon with a bit more chew and crispy edges, go for slightly thicker slices. Avoid thick-cut bacon though – it’s difficult to wrap and doesn’t cook as evenly.
- Keep it flat and spaced: When I’m wrapping the chicken thighs, I try to keep them as flat as possible. Avoid overlapping the bacon – it’ll cook unevenly and you’ll miss out on that all-over crispiness. Once they’re on the baking rack, be sure to give each one a little space. It makes a noticeable difference in how evenly they cook.
- Easy cleanup: Here’s a technique I use often: line your rimmed baking sheet with foil before adding the oven-safe rack. It catches all the drips and makes cleanup much easier. It’s a simple step that will save you time later.
Recipe Options
- Spice it up: Embellish the simple seasoning with your favorite fresh or dry herbs. Fresh rosemary and thyme are good options, but sage and oregano work beautifully too. Or for a little heat and sweetness, I occasionally use a mix of brown sugar and a dusting of cayenne pepper. Don’t be afraid to experiment with your favorite dry rubs or spice mixtures meant for chicken.
- Bacon varieties: While I usually stick to regular bacon, switching it up can be fun. Hickory smoked bacon or peppered bacon add a wonderful depth of flavor. Or for a sweeter twist, try maple bacon (I like to add a bit of brown sugar to really bring out that maple goodness). Each type of bacon brings its own character to the dish.
FAQ
Yes, absolutely, but you’ll want to make a couple of adjustments. Boneless skinless chicken breasts will cook 5 to 10 minutes faster than skinless boneless chicken thighs at 400˚F (20-25 minutes), so you’ll want to partially cook your bacon before wrapping the breasts (find directions for this in my Bacon Wrapped Shrimp post.) Note that baked chicken breasts tend to be drier than thighs, but the bacon will help with that!
There’s no need to pre-cook the chicken thighs. They’ll bake for 25-35 minutes at 400˚F, so they’ll be cooked through (test them with an instant read thermometer if you have any doubt – it should read at least 165˚F). Cloaked in bacon, they’ll retain their juiciness and absorb some of the bacon’s smoky flavor.
The most accurate way to know when thighs are done is to test them in the thickest part with an instant read thermometer – it should read at least 165˚F.
These Bacon Wrapped Chicken Thighs have become a regular in my kitchen rotation. They’re a reminder that sometimes the simplest combinations make the best meals. Whether you’re cooking for family or having friends over, this dish fits the bill. And let’s face it, the aroma of bacon cooking is hard to beat. I hope you enjoy this recipe as much as I do.
Meal Ideas
- Lyonnaise Potatoes, Garlic Butter Mushrooms and Arugula Salad
- Mashed Red Potatoes and Creamy Cucumber Salad
- For dessert, Chocolate Panna Cotta or Affogato.
More Easy Bacon Wrapped Recipes You’ll Love
- Bacon Wrapped Scallops
- Bacon Wrapped Shrimp
- Bacon Wrapped Pork Chops
- Bacon Wrapped Dates
- Bacon Wrapped Asparagus
How to Make Bacon Wrapped Chicken Thighs
Season chicken thighs with kosher salt and pepper and wrap each thigh with a strip of bacon. Arrange bacon wrapped thighs in a single layer on an oven safe rack placed inside a foil lined, rimmed baking sheet.
Bake in a 400˚F preheated oven for 25 to 35 minutes, or until bacon is crisp and chicken reaches an internal temperature of 165˚F on an instant read thermometer.
Bacon Wrapped Chicken Thighs
Video
Equipment
- Oven-Safe Baking Rack The perfect rack for crispy, evenly cooked chicken thighs!
Ingredients
- 8 boneless skinless chicken thighs ~ 4-ounces each
- kosher salt to taste
- freshly ground black pepper to taste
- 8 bacon slices ideally thin slices (see recipe note)
Instructions
- Preheat oven to 400˚F.
- Place an oven-safe rack inside a foil lined rimmed baking sheet (for easy cleanup).
- Season chicken thighs with kosher salt and pepper. (Keep in mind that bacon is salty, so take care to not over season with salt.)
- Wrap each chicken thigh with a slice of bacon and place on rack in baking sheet (keeping the thighs as flat as possible and taking care to minimize how much the bacon strip overlaps itself). Bake 25 to 35 minutes, or until bacon is crisp to your liking and an instant read thermometer reads 165˚F in the center of thighs. Serve.
Notes
- Thin bacon slices work best here. Thick cut bacon is more difficult to wrap around the thighs and takes longer to cook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe with the addition of Ranch Seasoning. Instant Chicken/Bacon/Ranch! So delicious.
So glad you’re enjoying the recipe and making it your own, Michael!
Really good but I recommend 35 minutes instead of 30. 30 minutes was a little raw so the extra 5 minutes helps a lot
So glad you enjoyed these, Charlie! Thank you for your cooking note.
You had me at bacon . . . ๐
Love how quickly this can be put together and be so delicious and impressive all at once. ~Valentina
haha…right? Thank you, Valentina!
My boys love these Marissa! Anything wrapped in bacon and they’re all about it. We’ve made them so many times they now make them on their own too!
I love that, Mary Ann!
Bacon makes everything better, glad that you used thighs ๐
Thanks, Raymund!
Bacon plus chicken – this combination simply cannot be wrong. And this chicken looks so succulent and hearty. Can also see this idea with prosciutto.
Thanks so much, Ben!
Juicy chicken combined with crispy bacon!? You’ve got my attention! This sounds delicious, and I need to put it on the menu ASAP.
I think you and you family will really enjoy this, David!
I would never say no to anything bacon-wrapped Marissa. These look so delicious! Perfect for a dinner party or date night!
haha…who could say no? Thank you, Katherine!
Everything tastes better with bacon ๐
It’s true.