Roasted Bacon Wrapped Chicken

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Holy Moly Chicken is off the charts and irresistible! You can cook it in the oven or on the grill, it’s good either way and wrapped in bacon – that just makes it even better! I’m serving this for a Super Bowl supper along with a couple of sides. I figured everyone would be here during meal time and rather than much on junk food why not serve something good and easy to fix. It is fine hot or at room temperature.

Now how could this not be good? Make it the day ahead; marinate overnight; stick in the oven and you’ve got some chicken that will make you lick your fingers and pray for more!


  • 8 boneless, skinless chicken thighs
  • 3 tbsp. BBQ spice rub
  • 1/2 cup maple syrup
  • 2 tbsp. Dijon mustard
  • 8 – 16 strips thick-cut bacon (depends on size of chicken thighs how much bacon you will need)
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup apple juice
  • 1 teaspoon oil
  • Sea salt and fresh ground pepper, to taste


Place BBQ spice rub, syrup, Dijon, lemon juice, apple juice and oil in a bowl and mix well. Set aside.

Rinse thighs, pat dry and season with salt and pepper. Wrap bacon around each piece of chicken and secure with toothpicks. Larger thighs may take 1 1/2or 2 pieces of bacon. Place wrapped thighs in a baking dish; pour marinade over the top, making sure to get in between pieces; cover and refrigerate for 3 hours or overnight.

When ready to cook, preheat oven to 375 degrees. Bake uncovered for one hour for small thighs; 1 1/2 hours for large thighs, or until cooked through. You may need to turn on the broiler for a few minutes to crisp the bacon, but watch it and don’t burn. Remove from oven; cover pan with foil and allow to sit for 15 minutes; remove and place on serving platter. Remove toothpicks and serve.

NOTE: Also delicious grilled.

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