Bacon-Wrapped Chicken (Paleo)
Servings: 5
Ingredients
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 5 chicken thighs boneless, skinless
- 10 slices beef bacon (I like the beef bacon from Thousand Hills brand)
- wooden skewers
Instructions
- 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.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/bacon-wrapped-chicken/Nutrition
Serving: 1c | Calories: 197kcal | Carbohydrates: 1g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 139mg | Sodium: 470mg
