• Smoky Bacon-Wrapped Chicken Thighs

    Smoky Bacon-Wrapped Chicken Thighs | stupideasypaleo.com

    One thing that continues to fascinate me is how it’s virtually impossible to get American-style bacon here in Glasgow. Sure, there are rashers and even streaky bacon (which looks like American bacon) but nothing tastes quite the same. It doesn’t have any of the sugar normally added to the bacon in the States, but even the no sugar added sizzle strips I’ve tried back home weren’t like what’s available here. No matter, I wanted to make baked chicken thighs and decided to make them a bit more special. Smoked paprika – one of my favorite spices – adds another layer of savory flavor.

    Smoky Bacon-Wrapped Chicken Thighs

    Preparation 2017-03-28T00:00:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 2 pounds (1000 g) boneless chicken thighs
    • 8 ounces (300 g) bacon, or one slice per thigh
    • 1 Tablespoon smoked paprika
    • Sea salt and pepper

    Instructions

    1. Preheat oven to 350°F (175°C). Line a baking sheet with foil.
    2. Trim the skin and excess fat from the chicken thighs.
    3. Season the chicken with smoked paprika, salt and pepper.
    4. Wrap one piece of bacon around each chicken thigh and place on the baking sheet.
    5. Bake in the oven for about 25 minutes or until cooked through.

    by

    Smoky Bacon-Wrapped Chicken Thighs | stupideasypaleo.com
    Smoky Bacon-Wrapped Chicken Thighs
    Ingredients
    • 2 pounds (1000 g) boneless chicken thighs
    • 8 ounces (300 g) bacon, or one slice per thigh
    • 1 Tablespoon [url href=”http://amzn.to/17rA8SF” target=”_blank”]smoked paprika[/url]
    • Sea salt and pepper
    Instructions
    1. Preheat oven to 350°F (175°C). Line a baking sheet with foil.
    2. Trim the skin and excess fat from the chicken thighs.
    3. Season the chicken with smoked paprika, salt and pepper.
    4. Wrap one piece of bacon around each chicken thigh and place on the baking sheet.
    5. Bake in the oven for about 25 minutes or until cooked through.
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1470349822&sr=1-4&keywords=Baking+sheet” target=”_blank”]Baking sheet[/url][br][url href=”https://www.amazon.com/Reynolds-Wrap-Aluminum-70-sq-2-Pack/dp/B00LLJGPWG/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470349835&sr=1-1&keywords=Foil” target=”_blank”]Foil[/url]

     

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    33 thoughts on “Smoky Bacon-Wrapped Chicken Thighs

        1. There’s a very similar recipe in the “Practical Paleo” cookbook, but instead of smoked paprika, salt, and pepper, she uses a “smoky spice blend” that she also gives a recipe for. At any rate, they are FABULOUS, as I’m sure your smoky bacon-wrapped chicken thighs are as well!

          1. By your logic, there would be no use for a new cookbook to ever be published in the rest of humanity’s history. Yet…new ones come out daily. Everything’s been done before. This is my take on a concept. Nothing wrong with that!

    1. I just bought smoked paprika for the first time ever yesterday. A friend uses it often. I know you aren’t judging me right now, so it’s for beer mac n’ cheese 😉 #sorry 😀

    2. the reason bacon is so rubbish over here in Scotland is because of the added water we pump it full of… i guess its to make the cuts of meat appear bigger than they are, but takes away from the taste somewhat

    3. I have lived in Glasgow for 12 years and just discovered where to buy American bacon – Sainsbury’s!! Yum was soooo tasty!

    4. really really like these! extremely tasty and super easy to make, I took the skin off the thighs as I believe that the picture has them skinless but the description didn’t specify and they came out wonderfull.
      I also really like them as they are a perfect ” portable ” food and I enjoy them as a snack by themselves ( sometimes I will leave the house thinking im not hungry and then feel very hungry later and having one of these with me stops me from being tempted by unhealthy food choices) or chopped up with a nice salad.
      they are very nice eaten cold as well as hot …. 10/10

    5. i made these today and they are the bomb!! i stuffed mine with pesto before wrapping it with bacon and it’s just out of the world. they were super easy to make, too.

    6. Does the skin NEED to be removed for this recipe to work out? I need the extra fat in my diet and buy skin-on thighs just for that purpose.

    7. I make something like this.
      I take Chicken thighs & cover them with garlic butter & wrap them in bacon.
      Always goes down well at dinner parties.

    8. Hate to complain, but I was hoping to find a bacon-wrapped, bone in chicken thigh recipe. I like the taste of bone-in meats more than boneless, but more importantly, I need to keep my freezer stocked with bones for my bone broth. Could I just use this recipe with a longer baking time?

      1. Hey Kathryn,

        Can totally do it with bone-in thighs, you’ll just need to increase the bake time. I save chicken thigh bones for soup too 🙂

        1. Cool! I looked up recipes for baked, bone-in thighs, and they go 25 ºF hotter, and 20 minutes longer. Wasn’t sure whether the bacon might come out scorched that way, so I baked the thighs alone at 375 ºF for 20 minutes, removed them from the oven, scorched my fingers removing the skins 😛 then seasoned the thighs per your recipe, wrapped the bacon round, and returned them to the oven at 350 ºF. Set the timer for 30 minutes, and they continue to bake as we speak. We’ll see how this goes…no smoke detectors have gone off yet 😀

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