Bacon Wrapped Chicken Thighs
These poppable, shareable bacon wrapped chicken thighs are brushed with sweet, sticky raspberry chipotle sauce. They're the perfect appetizer
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: 129kcal | Carbohydrates: 4g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 288mg | Potassium: 186mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg