6boneless skinless chicken thighsroughly the same size
6slices uncooked bacon
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.
I don't always use toothpicks to secure the bacon, but it can be helpful. Just make sure and remove them before serving.