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BBQ Bacon Wrapped Chicken Thighs - Seasoned chicken thighs wrapped in thick cut bacon, basted in a sweet sauce and then grilled to crisp perfection. This recipe calls for two pounds of chicken which serves about four people. If you are cooking for a crowd, simply double or even triple the recipe.
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Ingredients requirements of Bacon wrapped bbq chicken thighs:
- Get 6 each for chicken thighs or breast
- Get 12 slice of bacon
- Get 2 cup for kecthcup
- Provide 3 clove garlic
- Give 1 1/2 cup apple cider vinegar
- Take 1 1/4 cup brown sugar
- Provide 1/2 each medium yellow onion
- Require 1/2 each of Red and green bell peppers
- Give 1 tbsp yellow mustard
- Make ready 1 envelope - chicken base
- You need 2 tbsp for liquid smoke
BBQ Bacon Wrapped Chicken Thighs - Seasoned chicken thighs wrapped in thick cut bacon, basted in a sweet sauce and then grilled to crisp perfection. Bacon-wrapped chicken thighs made with boneless, skinless chicken thighs, seasoned with a honey, lime and garlic seasoning mix, then wrapped in bacon and cooked until crispy outside and tender and juicy inside. These chicken thighs are always a hit and are great both for casual dinners and parties or even fancy dinners. Replace skin and wrap each thigh in a strip of bacon.
Bacon wrapped bbq chicken thighs making process:
- If so…skin and de bone chicken thighs..if using chicken breast pound to 1/2 inch thick
- Next season chicken with salt.and pepper..
- Take two slices of bacon lay flat, place chicken on top and roll up, place in any type of baking dish repeat till all chicken is wrapped in bacon
- Next BBQ sauce combine peppers, garlic, onions in blender or robot coupes and puree..Pour into pot and simmer for about two mins.
- Add ketchup, vinegar, brown sugar and liquid smoke..simmer for 15 mins season to taste. Pour half of the sauce on chicken and bake for 30 mins on 350 ..
- After 30 mins drain grease and sauce off..and pour the rest of bbq sauce and bake for 30 more mins..til chicken is firm to touch… Serve and enjoy..serves 6
Sprinkle lightly with Tony Chachere's Creole Seasoning. Place on the grill's top rack. Make sure the chicken breast is not too thick. Carefully take each thigh out of the chicken pan and re-season each side with barbecue rub. This gives the rub time to dry.
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