Bacon Balsamic Glazed Chicken thighs are an easy, delicious meal that is packed with smoky, sweet flavor!
My husband and I are always trying out new diets and ways to eat better. We’ve done paleo, weight watchers, and loads of other diets and had a lot of mixed success.
It’s never easy for us to lose weight (wine, booze, carbs, and cheese are faaaar to important in our lives) – but we’ve been trying the Slow Carb Diet (Tim Ferriss’ 4 Hour Body has been a good guide for us) and really liking it so far.
It’s a sort of paleo-ish diet – except for the limiting of carbs (no fruit) and the addition of slow carbs – so beans are ok. This type of diet has been a bit easier to adapt to, since meat and veggies are favorites of ours.
Getting creative, delicious meals however has been a bit of a challenge- there is only so much to make with meat and veggies.
Luckily, the other day while in a bit of a rut I discovered balsamic is okay – and decided to make some smoky, and slightly sweet chicken thighs to celebrate!
Let’s face it – anything wrapped with bacon just doesn’t taste like diet food.
It’s much easier to stick to an eating plan if it feels indulgent – and you can’t get more indulgent than these delicious chicken thighs!
While I’m using boneless, skinless thighs in this recipe, you could use bone-in thighs (simply cut out the bone, or eat around it) since they are quite a bit less expensive.
If you do go with the cheaper bone-in, skin-on things, I do recommend removing the skin, since it would get flabby and soft under the bacon.
For another delicious chicken thigh meal (that works with a slow carb, paleo, and even whole 30 diet) be sure to check out my buttery crackle chicken recipe!
Bacon Balsamic Glazed Chicken Thighs
- 1 tbsp garlic powder
- 1 tbsp italian seasoning
- 2 tsp paprika
- 1 lbs chicken skinless chicken thighs, boneless
- .5 lbs bacon
- 1/2 cup balsamic vinegar
- sliced green onions to garnish (optional)
Preheat oven to 350 degrees.
In a small bowl, mix garlic powder, italian seasoning, and paprika.
Lay chicken thighs on a cutting board and season liberally with herb mixture.
Wrap each piece of chicken with bacon.
Heat a cast iron pan (or other heavy skillet) on high until hot.
Add chicken thighs to pan, making sure not to overcrowd.
Sear on each side about 5 minutes so bacon is browned.
Remove from pan and add to baking sheet (cooking on a wire rack above the baking sheet is ideal but not essential.)
Bake until chicken reaches internal temp of 165 degrees, about 15 minutes.
When chicken is cooked, remove and let rest at least 5 minutes.
While chicken is resting, add balsamic to a small pan and heat on medium until reduced by more than half, and thickened, about 5 minutes.
Drizzle balsamic glaze over chicken, top with green onions if desired!