Ingredients
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.
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.
- STEP ONE: Slice each chicken thigh into 2-3 pieces. Cut the jalapeños into slices, and slice each bacon strip in half.
- 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.
- 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.
- STEP FOUR: Place bacon wrapped thighs on the pre-heated grill seam side down. Grill for 10 minutes.
- 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.
- STEP SIX: After 10 minutes. Brush the bottoms with raspberry chipotle sauce. Flip. Brush the tops and grill for 5 more minutes.
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.
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
Frequently Asked Questions
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.
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.
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.
Bacon Wrapped Chicken Thighs
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
Nutrition
This estimate was created using an online nutrition calculator
Wow, these look amazing! i think I’m going to try making them for the Super Bowl. I’m glad you mentioned to use regular bacon instead of thick cut. I generally prefer thick cut bacon so probably would have used that by default. I’ll pick up some thinner cut and try that instead.