Smoky Bacon-Wrapped Chicken Thighs


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.


13 thoughts on “Smoky Bacon-Wrapped Chicken Thighs

  1. I just bought smoked paprika for the first time ever yesterday. A friend uses it often. I know you aren’t judging me right now, so it’s for beer mac n’ cheese ;) #sorry :D

  2. the reason bacon is so rubbish over here in Scotland is because of the added water we pump it full of… i guess its to make the cuts of meat appear bigger than they are, but takes away from the taste somewhat

  3. I have lived in Glasgow for 12 years and just discovered where to buy American bacon – Sainsbury’s!! Yum was soooo tasty!

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