These poppable, shareable bacon wrapped chicken thighs are brushed with sweet, sticky raspberry chipotle sauce. They're the perfect appetizer
5 from 1 vote
Home | Recipes | Bacon Wrapped Chicken Thighs
plate of bacon wrapped chicken thighs.

Ingredients

jalapeno, salt, pepper, raspberry chipotle sauce, boneless chicken thigh, bacon strips.
  • Chicken Thighs: Use boneless skinless chicken thighs. Each thigh will be cut into 2-3 pieces, depending on how big they are.
  • Bacon: Any time you wrap food in bacon, you want to avoid using thick-cut bacon, because it won’t render. Instead just use bacon that is the standard thickness. I find the best bacon for this chicken recipe is Oscar Meyer Original. Each slice will be cut in half for two portions. Also, look for bacon slices that are wide, so they will cover most of the chicken.
  • Jalapeño: You’ll need 1-2 jalapeños, which will be cut into slices. You can remove the seeds to reduce the heat.
  • Raspberry Chipotle BBQ Sauce: This sauce will add a sweet and subtly spicy finish. My favorite brand is Blue’s Hog. I use it on the competition circuit.

Substitutions: You can also use chicken breast or chicken tenders for this recipe. If they’re thick, pound them slightly with a meat mallet. Then, cut them into about 2-inch pieces.

This chicken thighs recipe uses simple ingredients with just salt and pepper, because the smoky bacon and sauce will provide plenty of punch. However, if you want even more flavor, feel free to add garlic powder, onion powder or your favorite dry rub. My Pork Rub would be a great choice.

If you can’t find raspberry chipotle sauce, you can use maple syrup mixed with a dash of hot sauce.

bottles of BBQ rubs on black background

How to cook bacon-wrapped chicken thighs

Heat your grill to about 300F degrees. You can cook these on a gas grill, charcoal grill or pellet grill. It’s important to keep the heat this low, so the bacon doesn’t cook too quickly and cause flare ups.

  1. STEP ONE: Slice each chicken thigh into 2-3 pieces. Cut the jalapeños into slices, and slice each bacon strip in half.
  1. STEP TWO: Place a piece of chicken thigh on top of a bacon strip. Add a slice of jalapeño on top. Then, sprinkle with kosher salt and black pepper.
jalapeno slice on top of chicken thigh on top of bacon strip.
  1. STEP THREE: Lift the piece of bacon at one end and roll the appetizer up tightly like a sleeping bag. Place them on a baking sheet seam side down. Either bring them straight out to the grill or cover them and refrigerate them until you’re ready to start cooking.
bacon wrapped around chicken thigh on black board.

PRO TIP: If the piece of chicken is too big to be fully wrapped by the bacon, cut that piece of chicken in half and make two appetizers out of it.

  1. STEP FOUR: Place bacon wrapped thighs on the pre-heated grill seam side down. Grill for 10 minutes.
raw bacon wrapped chicken thighs on grill.
  1. STEP FIVE: After 10 minutes, flip the chicken. It should be golden brown on the bottom. Grill for 10 minutes.
flipping bacon wrapped chicken thighs.

PRO TIP: If the bacon is sticking to the grill when it’s time to flip the chicken, gently slide a metal spatula between the bacon and the grill grate to loosen it. Then, you should be able to grab it with your tongs and easily flip it.

  1. STEP SIX: After 10 minutes. Brush the bottoms with raspberry chipotle sauce. Flip. Brush the tops and grill for 5 more minutes.
brushing sauce on bacon wrapped chicken thighs.

How to serve keyword

Once the sauce is tacky and the bacon is fully cooked, transfer these beautiful appetizers to a platter.

For a pretty garnish, you can sprinkle with sliced green onions and serve them with some extra dipping sauce. Add a couple of fresh jalapeños to the platter, so people know that they have a little heat.

plate of bacon wrapped chicken thighs.

Storage

If you want to make bacon wrapped chicken thighs in advance, follow the steps to the point where they are all wrapped up. Then, store them covered in the refrigerator for up to 3 days or in the freezer for up to 1 month.

If you freeze them, let them thaw in the refrigerator overnight. Then, pull them out and grill them when it’s time to party.

Once they’re cooked, you can store leftover bacon wrapped chicken in an airtight container in the refrigerator for up to 5 days or in the freezer for a couple of months. Reheat them in a toaster oven or air fryer to re-crisp the bacon. Brush them with some more sauce to liven them back up.

GCG Pro Pitmaster Tips

  • For best results, use bacon that is wide, but not thick-cut
  • Each thigh will be a different size, some will be small enough for 2 appetizers, and some may need to be cut into thirds
  • Grill over low heat to avoid flareups
  • If they stick to the grill, use a metal spatula to help release them without tearing the bacon

Frequently Asked Questions

How long does it take to smoke bacon wrapped chicken thighs?

With this recipe, the slices of bacon and chicken thighs are cut in half, so it only takes a total of 25 minutes to cook them all the way through.

How do you cook bacon wrapped chicken thighs in the oven?

This is a grilling website, but I always like to offer oven instructions when it makes sense. For a grill, these are cooked at 300F degrees over direct heat. When cooking them in the oven, you’ll want to use a higher temperature. Set the oven to 400F degrees and cook them on a sheet pan for 15 minutes. Then, add the sauce and cook for another 5-10 minutes.

How do I know if the chicken is done?

According to the USDA, chicken is safe to eat when the internal temperature reaches 165F degrees. You can measure this by using a digital instant read meat thermometer. While 165F is the safe temp, chicken thighs are dark meat, which very forgiving. You’ll still have juicy chicken thighs when they’re cooked to 190F degrees. So for this recipe, it’s okay to surpass the 165F to make sure you have crispy bacon.

plate of bacon wrapped chicken thighs.

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plate of bacon wrapped chicken thighs.

Bacon Wrapped Chicken Thighs

These poppable, shareable bacon wrapped chicken thighs are brushed with sweet, sticky raspberry chipotle sauce. They're the perfect appetizer
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Servings 16

Ingredients
 

  • 8 boneless, skinless chicken thighs
  • 2 jalapenos sliced
  • 8 slices bacon thin
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup raspberry chipotle sauce

Instructions
 

  • Slice: Slice each chicken thigh into 2-3 pieces, depending on how big they are. Slice each bacon strip in half.
  • Wrap: Place a piece of chicken thigh on top of a strip of bacon. Add a slice of jalapeño on top. Sprinkle with salt and pepper. Roll up, wrapping everything in the bacon strip. Place it seam side down.
  • Grill: Heat the grill 300F degrees. Place the wrapped chicken thighs on the grill over direct heat with the seam side down. Grill for 10 minutes. Flip. Grill for 10 more minutes.
  • Sauce: Brush raspberry chipotle sauce on the bottom of the thighs. Flip. Sauce the tops and grill for 5 more minutes, until the sauce is set.

Notes

For this recipe, it’s best to use regular or thinner bacon. Thick cut bacon won’t render all the way. 
You can make these larger by just cutting the thighs in half, or you can cut each thigh into 3-4 pieces to make bite-size appetizers. If you make smaller pieces, you will need more bacon. Plan on 1/2 strip for every portion.
If the bacon sticks to the grill, use a metal spatula to gently scrape under it. Then, it will easily flip with a pair of tongs. 
Serve with a side of sauce and garnish with sliced green onions. 

Nutrition

Calories: 129kcalCarbohydrates: 4gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 61mgSodium: 288mgPotassium: 186mgFiber: 0.1gSugar: 3gVitamin A: 57IUVitamin C: 2mgCalcium: 9mgIron: 1mg

This estimate was created using an online nutrition calculator

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