Save to Pinterest Bacon wrapped honey mustard chicken thighs are my go-to when I want to impress guests with something easy yet indulgent. The sharp tang of mustard and sweetness of honey seep into the juicy chicken as it bakes, while bacon keeps everything tender and crisp on the outside.
I first made these for game night with friends and they disappeared before halftime. Now they are my family's guaranteed crowd-pleaser, perfect for holidays or cozy Sunday suppers.
Ingredients
- Chicken thighs: Offer tenderness and rich flavor. Look for fresh, plump, boneless, and skinless pieces for best results
- Salt and black pepper: To season the chicken simply and bring out its flavor
- Dijon mustard: Creates a gentle heat and silkiness in the sauce. Choose a good-quality jar with a creamy texture
- Whole grain mustard: Adds bursts of texture and a tangy finish
- Honey: Gives the sauce its signature sweet note. I use local clover honey whenever possible
- Olive oil: Rounds out the sauce and helps everything adhere to the chicken
- Garlic powder: Deepens the savoriness. Look for fresh, aromatic powder
- Smoked paprika: Delivers warmth and a subtle smoky background. Spanish varieties are especially flavorful
- Streaky bacon: Provides the perfect wrapping. Thicker slices hold up best and crisp nicely in the oven
- Fresh parsley for garnish: Adds a final touch of brightness and color
Instructions
- Preheat the Oven:
- Heat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a large baking sheet with foil for easy cleanup and set a wire rack on top if you like bacon extra crispy
- Mix the Sauce:
- In a mixing bowl, vigorously whisk Dijon mustard, whole grain mustard, honey, olive oil, garlic powder, and smoked paprika until smooth and unified. The sauce should be fragrant and well blended
- Prepare the Chicken:
- Pat each chicken thigh completely dry using paper towels to ensure the bacon crisps well. Lightly sprinkle both sides with salt and black pepper
- Coat with Sauce:
- Brush each chicken thigh generously on every side with the honey mustard sauce. Save about two tablespoons for the final glaze
- Wrap with Bacon:
- Lay two slices of bacon slightly overlapping on a cutting board. Place a chicken thigh at one end and roll up tightly so the bacon holds in place. Set seam-side down on your prepared rack or baking sheet
- Glaze Again:
- Brush the tops of the bacon-wrapped chicken with the remaining honey mustard sauce for extra flavor and shine
- Bake to Perfection:
- Bake for thirty to thirty five minutes. The bacon will become golden and crisp. Use a meat thermometer to ensure the chicken's thickest part hits 165 degrees Fahrenheit for safety
- Broil for Crispiness:
- For even crispier bacon, slide under the oven broiler for two to three minutes. Watch closely to prevent burning
- Rest and Garnish:
- Let the chicken rest for at least five minutes before serving. Sprinkle with fresh parsley for a final burst of color and aroma
Save to Pinterest I love the way the honey caramelizes on the bacon in the final broil. My kids fight over the crispiest edges and I never get tired of the sweet-salty aroma that fills the kitchen as it bakes.
Storage Tips
Keep leftovers in a sealed container in the fridge for up to three days. Reheat gently in the oven at 300 degrees to restore bacon crispness. Freeze fully cooked bacon-wrapped chicken for up to one month and thaw overnight in the fridge before reheating.
Ingredient Substitutions
You can use boneless chicken breasts if you prefer a leaner result but they may cook a bit faster. Turkey bacon makes a lighter swap though it does not crisp the same. Maple syrup can replace honey for a deeper sweetness and a touch of hot sauce in the mustard adds a fiery twist.
Serving Suggestions
Serve these with roasted potatoes or sweet potato wedges for a hearty meal. A fresh green salad or garlicky steamed broccoli balances the rich chicken perfectly. For summer, pair with grilled corn and coleslaw for a casual cookout dish.
Cultural and Historical Context
This dish builds on classic American barbecue traditions with its sweet-salty profile and smoky notes. Bacon wrapped chicken is a staple at potlucks and picnics across the South. Honey mustard sauce traces its roots to European and American cuisine where bold sauces brighten up hearty proteins.
Save to Pinterest For maximum crispness serve these straight from the oven. Even leftovers taste phenomenal thanks to the bacon seal.
Common Recipe Questions
- → How do I ensure the bacon gets crispy?
Use a wire rack on your baking sheet so air circulates underneath, or broil for 2–3 minutes after baking for extra crispness.
- → Can I substitute chicken breast for thighs?
Yes, chicken breasts can be used, but adjust the cooking time as they may cook faster and could dry out quicker than thighs.
- → What sides pair well with this dish?
Roasted potatoes, a green salad, or steamed rice are excellent choices to complement the savory-sweet flavors.
- → Is turkey bacon a good alternative?
Turkey bacon can be used for a lighter option, but it tends to be less crispy. Monitor closely to avoid dryness.
- → Can I make this dish ahead of time?
You can assemble the components in advance, refrigerate them, and bake just before serving for peak freshness and flavor.
- → How spicy is the honey mustard glaze?
The glaze is mild but you can add hot sauce or extra paprika for a spicy kick if preferred.