Juicy, seasoned chicken, wrapped in bacon and cooked to perfection.
This paleo bacon-wrapped chicken is not only simple to make, but impressive enough for company. I mean just look at it!
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When your husband takes one bite, sits back and lets out a sound that is half moan, half laugh and declares something is “ridiculous” – you know you have a winner.
You can also make this with turkey bacon. If you do, add a little butter or duck fat to cook it in, as turkey bacon is very lean.
Paired with some simple asparagus that has been sautéed with butter and garlic, and you have the perfect meal.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Bacon-Wrapped Chicken (Paleo)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 5 boneless, skinless chicken thighs
- 10 slices thick-cut, uncured bacon
- wooden skewers
- To begin, preheat your oven to 400 degrees.
- In a small dish, combine the onion powder, garlic powder, salt, pepper and paprika. Give them a stir.
- Cut each thigh in half.
- Season your chicken with the seasoning blend, sprinkling it on both sides of the chicken.
- Wrap a slice of bacon around a piece of chicken, and secure it with a wooden skewer to keep it in place. Repeat this with all of the chicken pieces, creating 10 little bundles.
- In a large, oven-safe skillet, (I use a cast iron one) cook the bundles over medium heat, until the bacon is browned. Turn them over to brown both sides. Work in batches, about half of the bundles at a times, so that you don’t crowd them in the skillet. Set the browned ones on a plate and cover the plate with foil to keep them warm while you brown the others.
- When all of the bundles are browned, arrange them all in your skillet.
- Slide the skillet into the oven and bake these for 10-15 minutes or until the chicken is cooked through. A meat thermometer inserted into the chicken should read 170 degrees.
- When they are done baking, allow the chicken to rest for 5 minutes before you serve it. That way all of the juices don’t run out and cause your chicken to become dry.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Article: Why I Quit Eating Pork