Maple-Mustard Bacon-Wrapped Chicken Thighs
Indulge in an irresistible blend of sweet, tangy, and savory with these Maple-Mustard Bacon-Wrapped Chicken Thighs. Inspired by the barbecuing techniques of seasoned grill masters, this dish brings together juicy, tender chicken thighs enveloped in crispy bacon and glazed with a delightful maple syrup, Dijon mustard, and yogurt mixture. Perfect for any backyard gathering, this recipe is easy to execute with ingredients readily available on your pantry shelves. Rain or shine, this dish can be made on the grill or in the oven—just pop them under the broiler for the final touch of crispiness. Impress your family and friends with this hearty and mouthwatering entree!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Chicken Thighs, boneless and skinless
8 (Rinsed and patted dry)
Salt
to taste (Used for seasoning)
Black Pepper, freshly ground
to taste (Used for seasoning)
Pure Maple Syrup
1/2 cup (For marinating)
Dijon-style Mustard
2 tablespoons (Mixed with syrup)
Plain Yogurt
1 tablespoon (Mixed with syrup)
Bacon
16 slices (Used for wrapping)
Instructions
1
Preheat your grill according to the manufacturer's instructions, setting it up for both direct and indirect heat. If using a charcoal grill, arrange the coals on one side, leaving the other side empty for indirect cooking.
2
Rinse the boneless chicken thighs under cold water and pat dry with paper towels. Season the thighs generously with salt and freshly ground black pepper on both sides.
3
In a shallow dish, combine the pure maple syrup, Dijon-style mustard, and plain yogurt. Stir until the mixture is well blended.
4
Taking one chicken thigh at a time, dip it into the maple mixture, ensuring it's fully coated. Roll each thigh up tightly and wrap it with two slices of bacon, securing with wooden toothpicks if necessary. For longer bacon strips, one strip per thigh may suffice.
5
Before grilling, lightly coat the grill grates with oil or cooking spray to prevent sticking. Place the bacon-wrapped thighs on the preheated grill, about 4 to 6 inches above the direct heat source. Grill for about 5 minutes, turning occasionally, until both sides are nicely browned.
6
Once browned, transfer the thighs to the indirect heat side of the grill. Close the lid and continue to cook for an additional 10 to 12 minutes, checking frequently to avoid burning, until the internal temperature reaches 160°F on a meat thermometer.
7
Return the thighs to the direct heat for an additional 3 to 4 minutes to achieve the desired crispness of the bacon. Remove from the grill and let them rest for a moment.
8
Transfer the chicken thighs to a serving platter, remove any toothpicks, and serve warm, garnished with additional maple syrup if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Maple-Mustard Bacon-Wrapped Chicken Thighs.
How many chicken thighs are required?
The recipe calls for 8 chicken thighs.
What cut of chicken should I use?
You should use boneless and skinless chicken thighs.
How do I prepare the chicken before seasoning?
Rinse the thighs under cold water and pat them dry with paper towels.
What are the ingredients for the glaze?
The glaze consists of pure maple syrup, Dijon-style mustard, and plain yogurt.
How much maple syrup is needed?
The recipe requires 1/2 cup of pure maple syrup.
What type of mustard is used?
You should use 2 tablespoons of Dijon-style mustard.
Is there yogurt in the recipe?
Yes, the recipe uses 1 tablespoon of plain yogurt.
How much bacon do I need?
You will need 16 slices of bacon.
How many bacon slices are used per chicken thigh?
Typically, two slices of bacon are used to wrap each chicken thigh.
How do I secure the bacon on the chicken?
You can secure the bacon using wooden toothpicks if necessary.
What seasonings are used?
The chicken is seasoned with salt and freshly ground black pepper.
How should I set up my grill?
Set up your grill for both direct and indirect heat zones.
How do I prevent the chicken from sticking to the grill?
Lightly coat the grill grates with oil or cooking spray before grilling.
How long do I grill the chicken over direct heat initially?
Grill for about 5 minutes over direct heat until browned.
What is the next step after browning over direct heat?
Transfer the thighs to the indirect heat side of the grill.
How long does the chicken cook over indirect heat?
Cook for an additional 10 to 12 minutes over indirect heat.
What is the target internal temperature for the chicken?
The internal temperature should reach 160 degrees Fahrenheit.
How do I get the bacon extra crispy?
Return the chicken to direct heat for 3 to 4 minutes at the end of cooking.
Can I make this recipe in the oven?
Yes, you can cook them in the oven and finish under the broiler for crispiness.
Should I rest the chicken after cooking?
Yes, remove from the grill and let them rest for a moment.
When should I remove the toothpicks?
Remove the toothpicks before serving on a platter.
Can I add extra maple syrup at the end?
Yes, you can garnish the finished dish with additional maple syrup.
What kind of flavor profile does this dish have?
It is an irresistible blend of sweet, tangy, and savory flavors.
Is this recipe suitable for outdoor gatherings?
Yes, it is perfect for any backyard gathering or BBQ.
How many ingredients are in this recipe?
There are 7 main ingredients.
What charcoal grill arrangement is suggested?
Arrange coals on one side to create a direct and an indirect zone.
Is this a difficult recipe to make?
No, it is described as easy to execute with common pantry ingredients.
What is the first step of the instructions?
Preheat your grill for both direct and indirect heat.
How should the chicken be coated in the mixture?
Dip each thigh into the maple mixture until it is fully coated.