Hot Honey Bacon Wrapped Chicken
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You gotta try these Crispy Bacon Wrapped Chicken Thighs basted with hot honey for a tasty, sweet and spicy oven-baked meal that brings the perfect mix of sweet heat and smoky flavour to the family dinner table.
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This is a new recipe around my house, and the one recipe these days that has my family fighting for the leftovers to take to lunch the next day. That is, if there are any leftovers!
I love easy recipes that don’t make a huge mess or have tonnes of dishes to deal with later. This recipe only uses one plastic disposable bag to lightly flour the bacon and also season the chicken on a baking sheet.
My favorite sides to serve alongside this chicken thigh recipe are Edamame and Corn Succotash, Adobo Rice, or, for something lighter, my tangy No-Mayo Coleslaw recipe.
Star Ingredients
- Chicken Thighs – Boneless, skinless, and all as close to the same size as possible to ensure the cook time is the same for all.
- Bacon – You will need about 1.5 – 2 slices per chicken thigh
- Flour – Lightly dusting bacon with flour helps to soak up the excess oil from the bacon to give the bacon a nice crispy texture. I like to par-bake the bacon for a few minutes first so that it has a head start over the chicken.
- Hot Honey – This is not fairly easy to find at most grocers, but if you don’t have any, you can make your own. But you will need to do this ahead of time. Regular honey can be used if you don’t have hot honey or want to avoid spicy food.
Step-By-Step Made Simple
Bacon Wrapped Chicken Tips
- Use the same disposable plastic bag for coating the bacon in flour and seasoning the chicken. If there is a little flour leftover in the bag, it won’t matter to the chicken.
- After the bacon has been par-baked, I find it a little too hot to handle. So let it sit for a few minutes to cool down before attempting to wrap the bacon around the chicken.
- I try my best to wrap the chicken with the bacon so that the end of the bacon sits under the chicken thigh and on the baking sheet. This way, the wrap seals better around the chicken.
Leftovers? No problem!
Store leftovers in a tightly sealed container in the fridge for up to 3 days. While in the fridge, the bacon often loses its crispy texture, so I find using an air fryer for a few minutes to warm it up works best to crisp up the bacon.
Can I Freeze This Recipe?
This chicken thigh recipe also freezes really well. If you are planning to freeze them, don’t bother turning the oven on to par-bake the bacon. Use a frying pan to soften up the bacon for a few minutes, let the bacon cool down enough to handle, then wrap the chicken.
Freeze them uncooked and thaw completely before baking so that the bacon is nice and crispy when served.
Hot Honey Bacon Wrapped Chicken
Ingredients
- 8 boneless, skinless chicken thighs (roughly 2 lbs)
- 16 slices bacon
- 2 ½ tbsp all-purpose flour
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- ¼ cup hot honey
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil.
- Add the flour to a small disposable plastic bag and toss the bacon in the flour, one slice at a time, to lightly coat. Place the bacon on the baking sheet. Bake for 3-4 minutes. Remove and let cool enough to handle.
- Add the paprika, garlic powder, salt and pepper to the plastic bag and toss each chicken thigh in the spice mix to lightly coat.
- Wrap 1.5 to 2 slices of bacon around each chicken thigh tightly, trying to end so that the end piece sits on the bottom of the chicken to seal. Bake the bacon wrapped chicken for 25-30 minutes or until the bacon is crispy and the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the oven and use a basting brush to baste the chicken with the hot honey while it is hot and before serving.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
