Bacon Wrapped Chicken Thighs

• 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.

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1. STEP ONE: Slice each chicken thigh into 2-3 pieces. Cut the jalapeños into slices, and slice each bacon strip in half.

2. 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.

3. 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.

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.

4. STEP FOUR: Place bacon wrapped thighs on the pre-heated grill seam side down. Grill for 10 minutes.

5. STEP FIVE: After 10 minutes, flip the chicken. It should be golden brown on the bottom. Grill for 10 minutes.

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. 

6. STEP SIX: After 10 minutes. Brush the bottoms with raspberry chipotle sauce. Flip. Brush the tops and grill for 5 more minutes.

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How to serve chicken thighs

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.

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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.

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