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Bacon Wrapped Chicken Thighs are honey soy marinated chicken thighs wrapped in perfectly cooked, crispy bacon. It makes for an easy weeknight dinner that is packed with flavor and ready in about 40 minutes!
Want more bacon? Try my Bacon Avocado Chicken Salad or Chicken Bacon Ranch Pasta Salad next!
Table of Contents
Why I Love This Recipe
- Bacon – Need I say more? These juicy tender chicken thighs are wrapped in crispy, salty bacon.
- Honey, Garlic, Ginger, and Soy – This delicious blend makes for an easy 20 minute marinade that packs a ton of yummy flavor.
- The SAUCE – After everything finishes in the oven you’ll be left with the most delicious sweet and savory sauce. It’s perfect over rice and veggies too!
What you need
Ingredients
- Boneless, Skinless Chicken Thighs – Try to get them similar in size for more even cooking.
- Bacon – Regular or thin-cut bacon works best for wrapping (thick-cut is more difficult to wrap and takes longer to cook).
- Chicken Broth
- Soy Sauce – You can use reduced-sodium soy sauce so it is less salty and tamari or coconut aminos for a gluten-free version.
- Honey
- Brown Sugar
- Spices – Ground Ginger, Garlic Powder, Onion Powder, Salt & Pepper
How To Make Bacon Wrapped Chicken Thighs
See the recipe card below for full, detailed instructions
Whisk together the marinade ingredients and add the chicken. Let sit for 20 or so minutes.
Preheat the oven to 400°F and wrap the chicken thighs in bacon.
Crisp up the wrapped chicken thighs in an oven safe pan over medium heat, about 3 minutes per side.
Pour any remaining marinade into the pan around the chicken and let it quickly come to a boil.
Put everything into the oven to finish cooking, about 10 minutes or until the chicken reaches 165°F.
Serving Suggestions
We love to serve these Bacon Wrapped Chicken Thighs with either plain steamed rice or Coconut Rice and veggies like my Roasted Broccoli or Garlic Green Beans.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
Reheat individual portions in the microwave or air fryer.
Recipe Tips
- Short on Time? You can skip browning the bacon in the skillet and just cook everything a little longer in the oven. It will still be just as delicious but the bacon won’t crisp up the same.
- Save the Sauce – After everything finishes in the oven you’ll be left with a delicious sauce at the bottom of the pan. Don’t let it go to waste! Spoon it back over the chicken and pour it on your rice, veggies, or whatever sides you choose.
- Marinate Overnight – Get started the day before by marinating the chicken in a resealable plastic bag and refrigerating up to 24 hours in advance.
- Toothpicks – You can use toothpicks to keep everything wrapped nice and tight if you prefer. If you use them, don’t forget to take them out!
- Brown in Batches – You may need to brown the chicken thighs in batches to avoid overcrowding and steaming the bacon. Giving everybody plenty of room in the pan will allow for better browning and crispier bacon!
- Save The Marinade – Don’t dump the marinade when browning the bacon-chicken bundles. You’ll save that to pour back into the pan to create an incredibly flavorful sauce.
More Easy Chicken Recipes
- Boneless Chicken Wings
- Chicken Parmesan Sliders
- Balsamic Chicken
- Honey Mustard Chicken Drumsticks
- Pan Roasted Chicken Thighs
- Slow Cooker Chicken Thighs
- Greek Yogurt Marinated Chicken Thighs
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
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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!