Oven-Fried Bacon-Wrapped Chicken Thighs – a delicious recipe with bacon, chicken, cornmeal, salt, paprika, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Arrange bacon slices on paper towels on a microwave-safe plate in microwave oven. Top with paper towel. Microwave at HIGH 30 seconds to 1 minute or just until bacon is limp and heated through. (Do not fully cook bacon.)
2
Wrap each chicken thigh with a piece of bacon; secure with a wooden pick, if desired.
3
Combine cornmeal and next 3 ingredients in a bowl. Dredge chicken in cornmeal mixture. Arrange on a wire rack coated with cooking spray in a lightly greased broiler or roasting pan.
4
Bake at 350u00b0 for 50 minutes to 1 hour or until chicken is done.
5
*Cornmeal mix may be substituted for cornmeal.
6
You can buy the thighs already boned at the supermarket. This recipe is adapted from Appalachian Home Cooking: History, Culture, and Recipes by Mark F. Sohn (University Press of Kentucky, $26).
1492
kcal
Calories
103
g
Fat
14
g
Carbs
124
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 bacon slices, 8 skinned and boned chicken thighs, 1 cup cornmeal*, 1 tablespoon salt, and more.
Yes, Oven-Fried Bacon-Wrapped Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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