Bacon Wrapped Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
593 kcal
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Course
Dinner
Bacon Wrapped Chicken
Description
The Bacon Wrapped Chicken recipe uses seasoned chicken thigh fillets halved and coated in a spice mix including garlic powder, paprika, and cayenne pepper, then wrapped tightly with streaky bacon. Brown sugar is rubbed over the wrapped chicken, which caramelizes in the oven to produce a slightly sweet, shiny surface. Baking at 200°C for 25 minutes allows the bacon to crisp while keeping the chicken moist. Optional olive oil drizzle encourages browning during baking. Finishing under the broiler can enhance the bacon’s crispness. The method ensures a savory and slightly spicy flavor balanced by the sweetness of the sugar and smokiness from the bacon.
This chicken pairs well with mashed potatoes and is made more flavorful by brushing pan juices onto the bacon before serving, enhancing moisture and gloss. The use of thigh meat helps retain juiciness and richness compared to leaner cuts. Streaky bacon length is important for fully wrapping the chicken pieces multiple times, which consolidates flavor and texture.
Using a fan-forced oven at the specified temperature ensures even cooking; non-fan ovens should use a hotter setting or broil briefly at the end. The brown sugar application varies by technique but contributes significantly to the final caramelized crust. Pan juices vary with bacon and chicken fat content but add a glossy finish when applied.
Ingredients
Seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (or sub with more paprika)
- 1 tbsp flour
- 1/2 tsp salt
- black pepper
Chicken
- 4 chicken thigh fillets about 5oz / 150g each), cut in half (Note 1, large
- 8 pieces Bacon , streaky (Note 2)
- 2 tbsp brown sugar
- 1 tsp olive oil (optional)
Instructions
- Preheat oven to 200C/390F (fan forced / convection) (Note 3)
- Line tray with baking paper.
- Combine Seasoning in a small bowl. Place brown sugar in a separate bowl.
- Coat chicken in Seasoning, shaking off excess. Place on one end of bacon and roll up, finishing with the seam side down. Repeat with remaining chicken.
- Coat chicken in sugar - use your fingers to rub it on if required. Place on baking tray.
- Drizzle with olive oil (helps make it brown faster, optional)
- Bake for 25 minutes. If the bacon is not golden enough for your taste, switch on the broiler for a few minutes.
- Brush the juices on the tray onto the bacon to make it glossy and juicy. Serve on mashed potatoes, drizzled with extra pan juices if desired!
Notes
- Chicken thighs provide juicier results than breast and are preferred for this recipe.
- Use long streaky bacon strips around 25cm/10" to ensure proper wrapping and layering.
- If your oven lacks a fan, increase temperature to 220°C or broil at the end to crisp bacon.
- Brown sugar quantity may vary; rub on directly or dip chicken pieces before wrapping.
- The amount of pan juices depends on the fat content of bacon and chicken; lean cuts yield fewer but still tasty.
- Nutrition estimates account for bacon fat rendered out and not fully consumed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 211g | |
| Calories | 593cal | 30% |
| Carbohydrates | 9.8g | 3% |
| Protein | 62.4g | 125% |
| Fat | 32.1g | 49% |
| Saturated Fat | 9.9g | 50% |
| Cholesterol | 189mg | 63% |
| Sodium | 1577mg | 66% |
| Potassium | 683mg | 15% |
| Sugar | 6.8g | 14% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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