Bacon Wrapped Chicken Thighs (Quick and easy!)

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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.

Bacon Wrapped Chicken Thighs served on a white oval platter photographed from above.

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.

Ingredients for Bacon Wrapped Chicken Thighs
3 Recipe Tips
Recipe Options
FAQ
Meal Ideas
More Easy Bacon Wrapped Recipes You’ll Love
How to Make Bacon Wrapped Chicken Thighs
Bacon Wrapped Chicken Thighs Recipe

Ingredients for Bacon Wrapped Chicken Thighs

Boneless Skinless Chicken Thighs Ingredients on a white marble board.

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.

Bacon Wrapped Chicken Thighs served on a white oval platter.

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

Can I substitute chicken breasts for thighs?

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!

Do I need to pre-cook the chicken thighs?

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.

How can you tell if the thighs are done?

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.

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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.

boneless skinless chicken thighs wrapped in bacon on wire rack before baking.

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.