Juicy chicken with tangy honey mustard, wrapped in bacon and baked for a flavorful, crowd-pleasing main dish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Honey Mustard Sauce
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons whole grain mustard
06 - 2 tablespoons honey
07 - 1 tablespoon olive oil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon smoked paprika
→ Wrapping
10 - 8 slices streaky bacon
→ Garnish
11 - 1 tablespoon chopped fresh parsley
# Steps to Follow:
01 - Heat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top for optimal bacon crispness.
02 - Whisk Dijon mustard, whole grain mustard, honey, olive oil, garlic powder, and smoked paprika in a mixing bowl until smooth.
03 - Pat chicken thighs dry using paper towels. Season both sides evenly with salt and freshly ground black pepper.
04 - Brush each thigh generously with honey mustard sauce, reserving about 2 tablespoons for later application.
05 - Encase each chicken thigh in two slices of bacon, overlapping slightly. Position seam-side down on the prepared rack or sheet.
06 - Lightly brush the tops of bacon-wrapped thighs with reserved honey mustard sauce.
07 - Place tray in the oven and bake for 30 to 35 minutes, until bacon is crisp and chicken's internal temperature reaches 165°F (74°C).
08 - Broil for an additional 2 to 3 minutes if further crispiness is desired.
09 - Allow chicken to rest for 5 minutes. Scatter chopped parsley over the top before serving.
