Easy Bacon Wrapped Chicken Strips

I made this easy recipe a couple days ago and B and I loved it so much that I figured it would be the first recipe I post on my blog. It’s not the fanciest thing I’ve ever made, but it’s without a doubt one of the tastiest
Bacon Wrapped Chicken Strips
(12 strips)
  • 1.5 lbs of chicken thighs (using thighs is really important because these have to cook for a while, and breasts will get really dry)
  • 12 pieces of bacon
  • Your favorite chicken spice rub (I use a garlic and herb blend that has lot’s of paprika and onion powder, but you can choose whatever you want!)
  • 1 tsp olive oil
  • 1 tsp butter
  • Honey mustard (for dipping) [I didn’t have honey mustard (or honey for that matter) so I put 1 tsp of brown sugar into a bit of hot water to dissolve and then mixed it with 3 tbsp of regular mustard]
Take each chicken thigh and cut into 2-3 long strips (depending on size of thigh). Rub both sides generously with your favorite spice rub, then wrap one piece of bacon around each strip. Heat oil and butter together in a large pan on medium heat. Place each strip into pan carefully so bacon doesn’t unravel (if they don’t start to sizzle when they hit the pan then let the oil heat up a bit more, it’s important that the bacon goes into a hot pan or they’ll take forever to cook).
Sizzling away

Sizzling away!

The initial recipe I followed said to cook 6 minutes on each side, but I found that the bacon was not at all ready at that point. I would say just cook it until the bacon looks done and crispy to you, making sure to flip often. By that point the chicken will be totally done, but not dried out as long as you’re using thighs.
My fancy plating

My fancy plating

And that’s it! Really simple and tasty. I served with roasted carrot fries, which I’ll post as a separate recipe because they are awesome and tasty enough to deserve it.
Hope you enjoy!