I made these bacon-wrapped chicken thighs last night, and I’m still thinking about them today. You know when you cook something so simple but it ends up tasting like a full-blown restaurant meal? That’s exactly what this was.
The chicken stays super juicy, and the bacon gets all crispy and smoky—every bite is just packed with flavor. I served them with roasted veggies and a quick salad, and dinner felt fancy without being fussy.
These are perfect for weeknights when you want something hearty but don’t want to babysit the stove. And if you’ve got kids? The bacon pretty much guarantees they’ll be on board. It’s one of those recipes that’s easy enough to throw together but feels like such a win.
Why You’ll Love This Recipe
This recipe is everything you want in a weeknight dinner—quick prep, minimal ingredients, and a huge payoff in flavor.
Wrapping chicken thighs in bacon not only adds smoky, salty goodness but also locks in all the juices so every bite is tender and moist. They’re baked in the oven, so you don’t have to stand over a skillet.
These are also super kid-friendly (because bacon), easy to pair with almost any side, and great for entertaining. Whether you’re making a batch for meal prep or a few to impress dinner guests, this one’s a total crowd-pleaser.
What You’ll Need
- 6 boneless, skinless chicken thighs
- 6 slices of bacon (regular thickness, not thick-cut)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh thyme or parsley for garnish (optional)
Pro Tips
- Use regular-cut bacon. Thick-cut takes too long to crisp and can overcook the chicken.
- Tuck the ends. Wrap bacon around the thighs and tuck the ends underneath to hold them in place.
- Use a wire rack. Placing the chicken on a rack over the pan helps the bacon crisp up evenly.
- Broil at the end. If the bacon’s not quite crispy, a couple of minutes under the broiler does the trick.
- Rest before serving. Let them sit for 5 minutes out of the oven to lock in all those juices.
Tools You’ll Need
- Baking sheet
- Wire rack (optional but helps with crisping)
- Tongs
- Mixing bowl (for seasoning)
- Aluminum foil or parchment paper
Substitutions and Variations
- Chicken breasts: Use boneless, skinless breasts but reduce cooking time to prevent drying out.
- Turkey bacon: Works too, but it won’t get quite as crispy.
- Spicy version: Add a pinch of cayenne or brush thighs with hot sauce before wrapping.
- Sweet-savory: Brush the bacon with maple syrup or honey before baking for a sweet twist.
- Garlic herb rub: Swap paprika for Italian seasoning or herbs de Provence.
Make-Ahead Tips
- Prep ahead: Season and wrap chicken in bacon up to 24 hours in advance. Store covered in the fridge until ready to bake.
- Freeze before baking: Wrap and freeze raw bacon-wrapped thighs. Thaw in the fridge overnight and bake as directed.
- Leftovers reheat well: Make extra for lunch the next day—they’re delicious in wraps, salads, or rice bowls.
How to Make Bacon-Wrapped Chicken Thighs
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment and place a wire rack on top if using.
Step 2: Season the Chicken
In a mixing bowl, drizzle chicken thighs with olive oil and season with garlic powder, smoked paprika, onion powder, salt, and pepper. Rub evenly all over.
Step 3: Wrap with Bacon
Wrap each chicken thigh with one slice of bacon, starting at one end and spiraling it around to cover the entire piece. Tuck the bacon ends underneath the chicken so they stay in place during baking.
Step 4: Bake
Place chicken thighs on the prepared baking sheet (on the rack if using). Bake for 25–30 minutes, or until the internal temp reaches 165°F and the bacon is mostly crisp.
Step 5: Broil if Needed
If the bacon needs a little more crisp, switch to broil for 1–2 minutes—watch closely to avoid burning.
Step 6: Rest and Serve
Let the chicken rest for 5 minutes. Garnish with chopped parsley or thyme if you like, and serve hot.
Serving Suggestions
These bacon-wrapped chicken thighs go with pretty much anything. Some ideas to round out the meal:
- Garlic mashed potatoes or sweet potato mash
- Roasted broccoli, green beans, or asparagus
- Mac and cheese (kid-favorite!)
- A fresh green salad with vinaigrette
- Rice or cauliflower rice with herbs
They also work great in wraps or chopped over salads if you’re doing leftovers.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze fully cooked thighs for up to 2 months. Wrap individually for easy grab-and-go meals.
- Reheat: Warm in a 350°F oven or air fryer for 10–12 minutes until heated through and bacon is crisp again.
Nutrition & Benefits
Chicken thighs are naturally juicy and higher in iron and zinc than breast meat. Bacon adds flavor and a little fat, but when baked and not fried, this dish stays fairly balanced.
High in protein and super satisfying, this meal can be served with a variety of healthy sides for a well-rounded dinner. Plus, it’s low-carb and naturally gluten-free!
Recipe FAQ
1. Can I use thick-cut bacon?
It’s not recommended—the bacon won’t crisp before the chicken is done. Stick to regular-cut.
2. How do I keep the bacon from falling off?
Wrap tightly and place the seam side down. You can also secure with a toothpick if needed.
3. Can I air fry these?
Yes! Cook at 375°F for 18–22 minutes, flipping halfway through.
4. Can I marinate the chicken first?
You can, but make sure to pat it dry before wrapping or the bacon won’t stick well.
5. Is this recipe keto-friendly?
Absolutely. It’s low-carb and high in fat and protein—perfect for keto-style meals.
Crispy Bacon, Juicy Chicken, and Easy Weeknight Magic
This bacon-wrapped chicken thigh recipe is one of those dinners that feels a little indulgent but is secretly super simple to pull off.
It’s bold, satisfying, and totally flexible for whatever sides or sauces you have on hand. Once you make it once, I promise it’ll be on repeat in your house—just like it is in mine.