One thing that continues to fascinate me is how it’s virtually impossible to get American-style bacon here in Glasgow. Sure, there are rashers and even streaky bacon (which looks like American bacon) but nothing tastes quite the same. It doesn’t have any of the sugar normally added to the bacon in the States, but even the no sugar added sizzle strips I’ve tried back home weren’t like what’s available here. No matter, I wanted to make baked chicken thighs and decided to make them a bit more special. Smoked paprika – one of my favorite spices – adds another layer of savory flavor.
2 lbs. (1 kg) boneless chicken thighs
8 oz (300 g) bacon, or one slice per thigh
1 tbsp smoked paprika
Salt and pepper
1. Preheat oven to 350F (175C). Line a baking sheet with foil.
2. Trim the skin and excess fat from the chicken thighs.
3. Season the chicken with smoked paprika, salt and pepper.
4 .Wrap one piece of bacon around each chicken thigh and place on the baking sheet.
5. Bake in the oven for about 25 minutes or until cooked through.