Roasted Bacon Wrapped Boneless Chicken Thighs

Bacon wrapped chicken thighs

This is a great dish for parties but it require a bit of work de-boning the chicken thighs.


10 pieces of bone in, skin on chicken thighs

10 slices of thick cut Oscar Meyer bacon

Lemon Juice

1 tablespoon of Kikkoman Light Soy Sauce (optional)

1 teaspoon of White Ground Pepper


Preheat the oven to 400 degrees Fahrenheit. De-bone the chicken thighs carefully with a very sharp knife and or with kitchen shears, add a splash of lemon juice to coat all the chicken pieces. I omitted the light soy sauce because I think the bacon already has quite a bit of salt. Roasting the chicken does bake out some of the grease and salt in the bacon, so if you like more flavor to it, add the light soy sauce. Then add the white ground pepper last. Use your hands if necessary to get all the chicken thighs evenly coated in the marination and seasoning. Roll a slice of bacon over a piece of chicken thigh, tucking one end into the fold of the chicken thigh like you are rolling a Swiss roll. Do the same for the other pieces of chicken thighs. Lay them with the ends of the bacon tucked under the chicken thigh on a aluminum baking sheet or pan. I use an aluminum baking sheet for roasting chicken because they come out more crispy than roasting them in a glassware. When the oven is preheated, popped the bacon wrapped chicken thighs into the oven and bake for exactly 1 hour. The bacon and chicken skin should come out nice and crispy.


Copyright 2013 From the Kitchen of Eloise


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