Bacon Wrapped Bbq Chicken Thighs Recipes

BACON WRAPPED BBQ CHICKEN THIGHS

Steps:

• Preheat the oven to 375 1. Pat dry and season the chicken thighs with garlic & onion powder, salt, and pepper. 2. Take one strip of bacon and starting from below the thigh, begin to wrap the bacon around the thigh as many times so the end of the bacon ends underneath the thigh. Place the thigh with the ends of the bacon facing down in a shallow roasting tray 3. After repeating this on all 8 thighs, place in the oven and roast the thighs for 40 - 45 minutes or until the internal temp of the chicken comes to 165F 4. About 10 minutes before cooking time ends, baste the chicken with the bbq sauce. Flip the thighs over first and baste, then flip them back, right side up, and baste again. 5. Two minutes before cooking time ends, baste any remaining sauce over the thighs. 6. Remove the chicken thighs from the oven and let rest for 5 minutes. 7. Plate and enjoy!

BBQ BACON-WRAPPED CHICKEN

Steps:

• Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
• Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
• Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.

BACON-WRAPPED CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread chicken thighs out flat and remove the bones. Place skin-side down and rub mustard on top. Divide pickle slices, ham, and 2/3 of the Gruyere over the chicken thighs. Roll up each thigh and secure with 2 strips of bacon crosswise.
• Place thighs on a baking pan; place remaining Gruyere on top.
• Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.

STUFFED & GRILLED BACON WRAPPED CHICKEN THIGHS

Steps:

• Prepare your charcoal for the grill (I'm sure this is good on gas too but the charcoal grilling was out of this world). Spray a 12x12 or so piece of heavy duty foil with cooking spray. When coals are ready, place a piece of heavy duty aluminum foil directly on the grill directly over the hot area.
• Saute the mushrooms, shallots, garlic in the butter over medium heat until soft. Remove from the pan to a plate to cool at least 10 minutes.
• (If you were trying to do the whole thing on the grill, I'm sure you could cook this mixture on a piece of foil also).
• Run your finger up under the skin of each thigh to make a pocket. Divide the mushroom mixture into fourths and stuff each thigh with 1/4 of the mixture. This takes some patience, but starting at one end of the thigh, wrap 3 pieces of bacon to secure the mushroom mixture inside and try to wrap each piece of chicken in the bacon.
• You can secure with toothpicks, but I didn't and it was fine. I just had to be careful when turning them over.
• Grill on the foil, turning every 10 minutes. Fat will accumulate on the foil, allow this to happen for the first 30 minutes of grilling.
• After 30 minutes, punch holes in the foil or remove it completely and allow the chicken skin side to have 10 minutes of direct grill contact.
• Serve hot and crispy.