Prep Time 10 mins
COOK Time 30 mins
2 lb boneless skinless chicken thighs, or chicken breasts 12 slices regular sliced bacon, do not use thick cut 2 tbsp maple syrup, optional fresh chopped parsley, or basil Dry Rub 1 tsp dry mustard 1 tsp italian seasoning 1 tsp paprika, regular or smoked ¾ tsp garlic powder ¾ tsp onion powder ½ tsp kosher salt ½ tsp ground pepper
⭐️ Glaze with BBQ sauce instead of maple syrup. ⭐️ Add a tablespoon of brown sugar or coconut sugar to the dry rub for a sweeter finish. ⭐️ Use smoked paprika instead of sweet paprika for a smokier finish. ⭐️ Season with ranch seasoning and serve with ranch dipping sauce
Combine the dry rub ingredients in a small bowl and stir until well combined.
Pat chicken until very dry. If using chicken thighs, trim excess fat and unwrap so they lay flat. If using chicken breasts, pound to an even thickness.
Season the chicken pieces all over with the dry rub.
Wrap two pieces of bacon around each piece of chicken snugly. Try to keep the end pieces on the bottom to create a "seam" side. Place on a parchment lined baking sheet seam-side down.
If using, brush with maple syrup. Then bake in a 400°F oven for 25 minutes. Flip the oven to high broil and broil 3 minutes to finish crisping the bacon.
Garnish with fresh herbs, and serve with rice and/or your favorite veggies. Enjoy!