Bacon-Glazed Chicken Thighs are a delicious and flavorful dinner option, featuring tender chicken thighs coated in a sweet and savory bacon glaze.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs boneless, skinless chicken thighs
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp smoked paprika
1 tbsp olive oil
6 slices thick-cut bacon, chopped
3 cloves garlic, minced
¼ cup brown sugar, packed
¼ cup honey
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
½ tsp smoked paprika
¼ tsp black pepper
2 tbsp chicken broth
1 tbsp unsalted butter
2 tbsp fresh parsley, chopped
2 green onions, sliced (optional)
Instructions
Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
Cook the Bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook for 5–7 minutes until crispy. Remove the bacon with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the skillet.
Sear the Chicken: Add olive oil to the skillet if needed. Place the seasoned chicken thighs in the pan and sear for 4–5 minutes per side until golden brown. Work in batches if necessary. Transfer the chicken to a plate.
Prepare the Glaze: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Stir in brown sugar, honey, soy sauce, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and chicken broth.
Simmer the Sauce: Bring the mixture to a gentle simmer over medium-low heat. Stir continuously for 2–3 minutes until the sugar dissolves and the glaze begins to thicken.
Add the Butter and Bacon: Stir in the butter until melted. Add most of the cooked bacon, reserving a little for garnish.
Glaze the Chicken: Return the chicken thighs to the skillet. Spoon the bacon glaze over each piece, turning occasionally to coat evenly.
Finish Cooking: Cover and cook over medium-low heat for another 8–12 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F.
Thicken the Glaze: Remove the lid and simmer for another 1–2 minutes, spooning the sticky sauce over the chicken until beautifully coated.
Garnish and Serve: Sprinkle with the reserved crispy bacon, fresh parsley, and green onions. Serve warm with extra glaze from the skillet.
Notes
For a spicier glaze, consider adding a pinch of cayenne pepper.
Serve with rice or vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.