Bacon Wrapped Chicken Thighs

1. Preheat your oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
2. In a small bowl, combine the butter and minced garlic until well blended. Set aside. 

Quick and Easy Method

1. On your work surface, place the chicken, garlic butter, bacon, salt and pepper. Sprinkle salt and pepper on each thigh.
2. Divide the garlic butter evenly on top of each thigh. Ken likes to use ½ tablespoon of garlic butter per thigh, I like to use 1 tablespoon per thigh.
3. Wrap each thigh tightly with bacon. Make sure each slice is touching and the next slice starts where the last one ended. 

Thinner Chicken Method

1. On your work surface, place the chicken, garlic butter, bacon, salt and pepper. Open each thigh and place between 2 pieces of plastic wrap. 
2. Using a mallet pound each thigh until flat.  Spread your garlic butter all over the one side of the chicken thigh. Ken likes to use ½ tablespoon of garlic butter per thigh, I like to use 1 tablespoon per thigh.
3. Sprinkle salt and pepper on top of each thigh. Roll the chicken thigh up as tightly as possible. 
4. Wrap each chicken thigh tightly with bacon. Make sure each slice is touching and the next slice starts where the last one ended. 

Bake in the Oven

1. Place each chicken thigh on your prepared baking sheet with a rack and bake for 40-55 minutes or until bacon is cooked to your liking and the chicken registers 165° F with a digital thermometer.
2. Feel free to broil chicken thighs for a few minutes, if desired, this will darken or crisp up the bacon on top even more if you prefer.  Enjoy! These thighs are fantastic!

Air Fryer Cooking

1. Place the wrapped thighs in the air fryer basket. Cook in the air fryer at 340 degrees F for 30 minutes. Flip each piece over and cook for another 10 minutes. The internal temperature of the chicken should be 165° and the bacon should be fully cooked and crispy.