I’m gonna be honest — this is not a salad-for-dinner kind of night. You know those evenings when you’re just craving something proper, something you can actually sink your teeth into? This, my friend, is that kind of dish.
The first time I made bacon-wrapped chicken thighs, I didn’t expect much. Just threw it together with some leftover bacon and pantry seasoning. But as the smell started rolling through the kitchen — smoky, garlicky, a little sweet from the sugar — I knew I’d struck gold. It was like pub grub met date night. No sauce faffing, no twenty-step marinade. Just juicy chicken wrapped in streaky bacon, baked till golden and glossy. Oh, and there’s brown sugar. That’s the cheeky little magic trick.
Why You’ll Love It
- Crispy bacon and juicy chicken — need I say more?
- Super easy prep — less than 15 minutes, then the oven does the work.
- Kid-approved, adult-devoured — picky eaters turn into fans after one bite.
- Glorious leftovers — if you’re lucky enough to have any.
- Versatile as heck — serve with mash, salad, rice, or eat straight off the tray.
- Perfect for impressing guests without breaking a sweat.
Ingredients
Seasoning Mix:
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper (or sub with more paprika if you’re heat-shy)
- 1 tbsp flour
- ½ tsp salt
- Black pepper, to taste
Chicken:
- 4 large chicken thigh fillets (about 150g each), halved
- 8 strips streaky bacon (long ones, ideally)
- 2 tbsp brown sugar
- 1 tsp olive oil (optional, but gives a glossy finish)
How to Make It
Mix your magic dust:
In a small bowl, mix the garlic powder, paprika, cayenne, flour, salt, and pepper. This stuff turns plain chicken into a full-on flavour bomb.
Coat the chicken:
Take your chicken thigh halves and coat them in the seasoning. Shake off the excess — no need to cake it on like cement. Just a good dusting.
Wrap it up snug:
Lay a chicken piece on the end of a bacon strip and roll it up like a little meaty sleeping bag. Place it seam-side down so it stays wrapped while cooking.
Sweeten the deal:
Rub brown sugar all over the bacon-wrapped chicken. Be generous but don’t go overboard — a light coat does the trick. The sugar caramelises and makes that bacon sing.
Time to roast:
Pop the chicken on a baking tray lined with parchment. Drizzle with olive oil if you’re feeling fancy. Bake at 200°C/390°F for about 25 minutes — until the bacon is crispy and golden.
Make it glossy:
As soon as it comes out, spoon those pan juices over the chicken like you’re painting a masterpiece. It makes everything sticky, shiny, and irresistible.
Common Mistakes and How to Dodge Them
Why isn’t my bacon crispy?
You probably didn’t crank the heat enough — or your oven isn’t fan-forced. Give it a blast under the broiler for a few minutes at the end.
Chicken too dry?
Use thighs, not breasts. Thighs are way juicier and more forgiving in the oven.
Too much sugar?
Don’t pile it on thick. Just a light rub is all it needs — too much and it’ll burn, not brown.
Bacon unravelling?
Make sure you place the seam-side down and avoid moving it around too much before it’s cooked through.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze once cooled — best eaten within a month.
- Reheat: Oven or air fryer works best to bring back the crispiness. Microwave is okay, but the bacon goes a bit floppy (still tasty though).
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Sure, but keep an eye on it — breast cooks faster and dries out more easily. You may want to take it out a few minutes early.
Is this spicy?
Not wildly — the cayenne gives a warm backnote, but you can totally leave it out or swap with extra paprika.
What should I serve this with?
Mashed potatoes. Every time. Or a big green salad if you want to pretend you’re being healthy.
Do I have to use brown sugar?
Technically no… but it’s what gives the bacon its caramelised edges. Skipping it means missing out.
Nutrition Facts (Per Serving)
- Calories: 593 kcal
- Protein: 62.4g
- Carbohydrates: 9.8g
- Fat: 32.1g
- Sodium: 1577mg
- Sugar: 6.8g
Jamie Oliver Chicken Wrapped In Bacon
Description
Juicy chicken thighs wrapped in crispy, caramelised bacon and roasted to perfection — simple, bold, and absolutely unforgettable.
Ingredients
Seasoning Mix:
Instructions
- Preheat oven to 200°C/390°F.
- Mix seasoning and coat chicken pieces.
- Wrap chicken in bacon and rub with brown sugar.
- Place seam-side down on tray, drizzle with oil.
- Bake for 25 mins, broil if needed for crispiness.
- Spoon pan juices over for a glossy finish. Serve hot.
Notes
- Thighs are juicier than breast — trust me.
- Don’t go overboard on sugar or it’ll burn.
- For extra crispy bacon, use fan-forced oven or broiler.
- Serve with mash or salad — or both, no judgment.