Bacon Wrapped Smoky Chicken Thighs from "Practical Paleo" | Diane Sanfilippo

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  1. I don’t eat a lot of bacon but this does look very good. The part of this recipe that looks really interesting to me is the addition of cinnamon. I would have never thought to add cinnamon to bacon.

  2. Made these for dinner tonight, used boneless thighs so we made 8. They turned out amazing! I turned on the broiler for the last 5 minutes and crisped up the top. Thank you for the recipe! Big hit!

  3. Eating this for lunch today and it is wonderful! What an easy way to dress up chicken thighs. I’m glad I made the full recipe of the spice blend as I’m sure I’ll be making this again soon!

  4. This looks INCREDIBLE! I’m tempted to do it even if I do have skin on the thighs. 😉 And the cinnamon, wow! Going to have to whip these up soon, thanks!

  5. 3 questions – how do you get the bacon on the underside to crisp up? Does it work alright with breasts instead of thighs? And is boneless instead bone in okay?

    1. Just made these with skinless, boneless. It was DELICIOUS!! Though I only used one piece of bacon for most of the pieces, there were 2 larger thighs which I used 2 pieces for. Love the spice blend!

  6. Outstanding!! The spice rub is what really makes the flavour “pop”. I will make this dish again and again. Thank You!

  7. I’m making these with skinless boneless chicken breasts. They are in the oven now and they smell amazing. I love how quick and easy this recipe is. Can’t wait to eat these!

  8. These have become a regular at our house! So GOOD!! We sometimes roast broccoli with olive oil and sprinkle some of the seasoning on. It hardly makes it to the table it’s eaten so fast. Thanks!

  9. This is so good! We found it last night in your cookbook and I had to find it on the website to share with a coworker. When I saw cinnamon on the counter as my husband was cooking, my first thought was I hope he didn’t accidentally grab the wrong thing. OMG was it good!

  10. my wife and I made this recipe last night from your Practical Paleo book !! it was easy and yummy!!! we had left over bacon which we fried up, then cooked red, green and yellow peppers, mushrooms and onions in the bacon grease and bits as a side dish with steamed brocoli, double yum!!

  11. I make this so often I’ve had to make another batch of the smoky spice. What else have you personally used the smoky spice on? I’d love to try it on something other than chicken. Thanks!

    1. I put it on broccoli and roast it while I make the thighs. It doesn’t typically make it to the table because its so good. We just grab it up out of the pan.

    1. They should cook a little faster that way but if you “wrap” them up and they’re not flat, it may take as long- using a thermometer is always the gold standard looking for 165 degrees F internal temp for chicken.

  12. I love making these! I usually do it according to the recipe, but the last time I made it, I used cubed boneless skinless chicken breasts, tossed them with the spice blend, then added the diced bacon on top of the dish before throwing it in the oven. The chicken was done in about 10 minutes and is pretty tasty, but is definitely nowhere near as flavorful as the bacon-wrapped chicken thighs.

  13. Any recommendations on somehow marinading the chicken before wrapping the bacon?? I just want a deeper smokier flavor rather than just sprinkling the mix on top. Thanks!

  14. I make this with boneless skinless thighs on a regular basis. Just cut back on the bake time (maybe about 30 minutes only? Depends on the size…Pull them when the juices run clear.) I turn the broiler on to crisp the top just before I take them out.

    I also made a big batch of these for a camping trip…best idea ever! I wrapped the cooked thighs in foil, reheated them on the fire while getting the rest of the meal together and then crisped them up in a cast iron skillet.

  15. I just made these tonight but with boneless and they were very good!! Even my 18 year old made it a point to come tell me how great they were! Big thumbs up! 🙂

  16. My husband brought home boneless chicken breasts so I decided to try them with this recipe. (They were fairly big, so we cut each one in half, to be about the size of a typical thigh.) A WINNER!!!

  17. I just want to let you know that this has become a favorite in our house. We eat it about every other week. We’ve shared the recipe with countless friends and family. Also, we use the “rub” on other meats. Thank you for sharing!

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  19. I follow the steps but change the spice blend a little bit (less salt and less chipotle powder). It’s a great recipe with baked sweet potatoes, olive oil and rosemary. Thanks!

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