Oven-Fried Bacon-Wrapped Chicken Thighs

Southern Living
This easy chicken dinner calls for just 4 ingredients, plus salt and pepper.  Dredge juicy chicken thighs in seasoned cornmeal, wrap in bacon strips, and bake for a super simple weeknight dinner that's nearly hands-free.
Makes 8 servings


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8 bacon slices
8 skinned and boned chicken thighs
1 cup cornmeal*
1 tablespoon salt
1 teaspoon paprika
1 teaspoon black pepper


Prep: 20 Minutes
Bake: 1 Hours

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.)

Wrap each chicken thigh with a piece of bacon; secure with a wooden pick, if desired.

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.

Bake at 350º for 50 minutes to 1 hour or until chicken is done.

*Cornmeal mix may be substituted for cornmeal.

Created date

February 2006