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What is the first thing you think of when someone mentions keto? Bacon, right? What makes everything taste better? B-A-C-O-N! These Bacon Wrapped Chicken Thighs are proof that smokey delicious bacon can turn boring chicken into a spectacular meal!
Don’t let the word “spectacular” scare you away, this meal is super easy to prepare. These Bacon Wrapped Chicken Thighs are keto, paleo and whole30 compliant as well.
How to cook Bacon Wrapped Chicken Thighs:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or use a cast iron skillet.
Mix the garlic, mustard and chili powders with the salt and pepper in a small bowl.
Sprinkle the spice mixture over all sides of the chicken thighs.
Wrap a slice of bacon around each chicken thigh.
Rub remaining spice mixture on the bacon.
Place in the oven and bake for 25 to 35 minutes, until a thermometer reaches an internal temperature of 165 degrees.
Remove from oven and allow to rest for 5 to 10 minutes before serving.
What to serve with Bacon Wrapped Chicken Thighs:
- Cauliflower Rice
- Mashed Cauliflower
- A green salad
- Keto Jicama Fries
Recipe Tips & Tricks
- For crispier bacon, place under the broiler for a few minutes.
- One slice of bacon will fit around different sizes of chicken thighs differently. Some will seem very large, others will barely wrap around. It’s fine, don’t worry about it.
- I baked my chicken in the oven on the baking sheet, then transferred it to the skillet for the pictures. You can cook your chicken on either pan.
- You can use bone-in chicken thighs, but your cooking time will be longer by at least 10 minutes.
More Chicken Thigh Recipes:
Enjoy!!
Bacon Wrapped Chicken Thighs
Equipment
- Oven
Ingredients
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon mustard powder
- 1/2 Tablespoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 6 boneless, skinless chicken thighs
- 6 slices sugar-free bacon
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or use a cast iron skillet.
- Mix the garlic, mustard and chili powders with the salt and pepper in a small bowl.
- Sprinkle the spice mixture over all sides of the chicken thighs.
- Wrap a slice of bacon around each chicken thigh.
- Rub remaining spice mixture on the bacon.
- Place in the oven and bake for 25 to 35 minutes, until a thermometer reaches an internal temperature of 165 degrees.
- Remove from oven and allow to rest for 5 to 10 minutes before serving.
Notes
- For crispier bacon, place under the broiler for a few minutes.
- One slice of bacon will fit around different sizes of chicken thighs differently. Some will seem very large, others will barely wrap around. It’s fine, don’t worry about it.
- I baked my chicken in the oven on the baking sheet, then transferred it to the skillet for the pictures. You can cook your chicken on either pan.
- You can use bone-in chicken thighs, but your cooking time will be longer by at least 10 minutes.
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