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.
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).
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