Bacon Wrapped Chicken
Ingredients
SEASONING
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (or sub with more paprika)
- 1 tbs all-purpose flour
- 1/2 tsp salt
- pepper
CHICKEN
- 4 large chicken thigh fillets (about 5oz / 150g each), cut in half (Note 1)
- 8 pieces bacon streaky (Note 2)
- 2 tbs 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
Bacon Wrapped Chicken
Recipe Notes:
1. This can be made with chicken breast, but I prefer using chicken thighs because they are juicier!
2. Use long strips of streaky bacon i.e. strips of bacon with streaks of fat. They need to be around 25cm / 10" long or longer so they can wrap a few times around the chicken. I am in Australia and I use Middle Bacon and cut the eye off (the round bit at the end) and just use the long streaky party.
3. If your oven is not fan forced / convection (i.e. no fan inside your oven), increase the temp to 220C/ 430F. If your oven does not go that high, that's ok, you will probably just need to broil a bit at the end to make the bacon golden!
4. Extra Notes - You won't use all the brown sugar. The amount I use assumes you use a bowl to dip the chicken in, but you could just scoop brown sugar onto the chicken and rub it in. You'll probably use around 1 1/2 tbsp all up. Also, the amount of pan juices you end up with depends on the juiciness/fattiness of the chicken & bacon you use. Even if you use lean chicken (e.g. breast) and bacon, this is still delicious, it is just that you won't have as much pan juices to brush onto the chicken at the end to make it really glossy like what you see in the photos. 🙂
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