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Boneless, skinless chicken thighs are wrapped in smokey bacon and marinated in a delicate blend of honey, ginger, garlic and soy for a deliciously easy weeknight meal!
 I am so excited to share this recipe today – Ten bloggers have come together in a “Chopped” style Mystery Basket challenge! Ten food bloggers each added an ingredient to the “basket,” and we each had to choose at least three items and use them to create a spectacular dish. I am so impressed with the creative ideas that came through! Don’t these look amazing? When you’re finished reading my post, be sure to click around and save all the other recipes as well.
I used four of the ten ingredients in my recipe – Honey, Chicken Thighs, Bacon fat and Ginger.
This recipe is so easy. It starts with bacon. And really it could end there, because, well, BACON. But, you want to continue because I promise it will get even better.
So anyway, start with six boneless, skinless chicken thighs and 6 slice of bacon. Wrap those slices of bacon around the chicken thighs. I kept the thighs kind of folded as I wrapped them and I didn’t use toothpicks, but it probably would have been easier if I had. This would be great for stuffing with a vegetable, too, like asparagus. Oh hey, more bacon?
Mix up a yummy marinade of honey, ginger, soy sauce, garlic, salt and pepper and olive oil and let the chicken pieces marinate in the for a bit, flipping them after 10 minutes of so to absorb the marinade on both sides.
Heat a tablespoon or so of olive oil in a heavy bottom, oven safe pan. This is where I really love to use my cast iron to soak up the flavors of the bacon. Cook for a few minutes per side to let the bacon get a little crisp on the outside. You could skip this step and just go longer in the over, but the bacon doesn’t crisp the same and no one likes wimpy bacon. You can use your tongs to turn the pieces on their sides for a few seconds to render them out a bit too, and spoon some of the sauce over them as they cook.
Now put those bad boys in the oven and let them cook til they’re done, about ten minutes or so. Since there isn’t a bone, they cook quicker, however because they’re folded, you need to make sure they’re cooked all the way through.
Aren’t they beautiful? As soon as they come out of the oven, spoon some of that beautiful sauce over them again and serve them right away. They go well with rice or pasta and some yummy veggies. Be sure to save that sauce and use it on your side too!
Bacon Wrapped Ginger Soy Chicken
Ingredients
- 6 boneless skinless chicken thighs roughly the same size
- 6 slices uncooked bacon
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- In a large bowl, whisk together chicken broth, soy sauce, honey, brown sugar, ground ginger, garlic powder, onion powder, black pepper and salt.
- Pat chicken dry with paper towels and place in the marinade for 20-30 minutes, flipping the chicken if necessary to ensure even coverage. You can marinate overnight - place chicken and marinade in a resealable plastic bag and refrigerate up to 24 hours.
- When you're ready to get cooking, preheat oven to 400℉.
- Wrap chicken thighs with bacon slices - Try to keep the thighs flat but you may need to fold thinner parts under, which is fine. You just don't want some super thick pieces alongside super thin pieces. Wrap completely with the bacon - try not to overlap. Secure with a few toothpicks.
- Place the bacon-wrapped chicken on a baking sheet and brush any leftover marinade over the chicken.
- Heat 1-2 tablespoons olive oil in a heavy-bottomed, oven-safe pan over medium heat. Arrange the chicken in the pan, careful not to overcrowd, and cook chicken until bacon starts to crisp, about 3 minutes per side.
- Pour any remaining marinade into the pan around the chicken and let it quickly come to a boil. Turn off the heat, slide the pan into the oven and bake for about 10 minutes, or unto the chicken is fully cooked and register 165℉ on a meat thermometer. If there's any sauce left in the pan, brush it over the chicken like a glaze.
- Remove from the oven, let rest for 5 minutes, then serve hot.
Notes
Nutrition
Quinoa & Kale Salad with Honey Ginger Dressing from Katie’s Cucina
Thai Coconut Soup from Yummy Healthy Easy
Slow Cooker Honey Garlic Ginger Chicken from Your Homebased Mom
Thai Shrimp Salad with Peanut Dressing from Will Cook for Smiles
Honey Baked Chicken Over Lemon Rice from The Weary Chef
Honey Baked Chicken and Potatoes from Cravings of a Lunatic
Honey Ginger Shrimp Skewers from Five Heart Home
For more delicious chicken recipes, you can find these here on the site:
Pan Roasted Lemon Garlic Chicken
Brown Sugar & Garlic BBQ Chicken
OK, magic food madam… how about the best way to prepare a Pork Loin… I seem to always end up suffering with an overdone, dry, and bland piece of white tasteless meat… chew chew chew…
Here are two recipes to try. The slow cooker is a real winner and super simple. The Pan Roasted one *can* come out a tad dry if it’s overcooked, which is easy to do. However, you could make a quick pan gravy with the drippings as gravy makes everything better!
Slow Cooker Pork Roast: https://www.yellowblissroad.com/easy-slow-cooker-pork-roast/
Pan Roasted Pork Loin: https://www.yellowblissroad.com/pan-roasted-pork-loin/
I only have Bone-in with skin thighs, will it work with those? This sounds absolutely amazing!!!. Want to cook this soon.
Thanks, Jan
Boneless would work better. The bone-in take much longer to cook. If you do try it, I would at least remove the skin.
I do have a few recipes for bone-in thighs:
https://www.yellowblissroad.com/savory-broiled-garlic-chicken/
https://www.yellowblissroad.com/pan-roasted-herbed-chicken/
Hi
Is that fresh or dried ginger.
It’s ground ginger (dried).
Delicious! for the taste buds as well as the eyes! I used chicken breasts, because I had them, and they disappeared from the table. I was glad to use one pan for the whole process. Thanks for sharing.
This has become a staple in our house. The only thing I changed is, I do not marinate the bacon wrapped chicken. I marinate the chicken thighs and them wrapped them up in the bacon. The marinated bacon seems to stay chewy or ends up burnt because of the sugar in the marinade. Eliminating this step I then just throw the little bundles into a hot oven and back until done, the bacon always comes out nice and crispy. Thanks for this recipe!
you have 12 tsp. of onion powder I was wondering if that is a typo? Please let me know , I would love to try this recipe!
Thank You
Yes, it was. I just fixed it. Thanks for letting me know, and good luck with the recipe!
Oh my goodness, Kristin…what a mouthwatering way to dress up chicken thighs! I literally drooled the first time I read your title and saw your photos…and every time since. 😉 Can’t to wait to try this for dinner sometime!
You had me at bacon! What a fabulous quick and easy weeknight meal. I need more of those in my life!
These are some amazing looking chicken thighs! I’d wrap anything is bacon 🙂 Yum!
Ooh that BACON!! This looks amazing, Kristin. I want it!
Yum! These look and sound so good! Love the idea of bacon wrapped chicken!