Brown Sugar Bourbon & Bacon Recipe

Prep and preheat

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the chicken thighs dry with paper towels and season both sides with 1 tsp salt and 1 tsp black pepper.

Make the glaze

In a small saucepan over medium heat, combine 1 cup packed brown sugar, 1 tablespoon bourbon, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard and 2 minced garlic cloves. Bring to a gentle simmer, stirring until sugar dissolves. Let simmer 4–5 minutes until slightly thickened, then stir in 1 teaspoon smoked paprika. Remove from heat and set aside (reserve about 1/3 cup of glaze for basting and finishing).

Wrap chicken

Lightly brush each chicken thigh with olive oil. Wrap one slice of bacon around each thigh once or twice (depending on bacon length), overlapping ends underneath. Secure with a toothpick if needed.

Sear (optional)

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil if skillet is dry. Sear the bacon-wrapped thighs 1–2 minutes per side just until bacon is lightly browned (this renders some fat and starts crisping). You may not fully cook the chicken—searing is optional but recommended for color.

Bake with glaze

Place seared (or raw-wrapped) thighs on the wire rack over the sheet. Brush each thigh generously with the prepared brown sugar bourbon glaze. Bake in the preheated oven for 20–25 minutes, or until internal temperature of the chicken reaches 165°F (74°C) and bacon is beginning to crisp.

Glaze again and broil

During the last 5 minutes of cooking, brush another layer of glaze over each thigh. If you want the glaze caramelized and bacon crisped, switch oven to broil on high for 2–3 minutes while watching carefully to avoid burning—the sugars brown very quickly. Remove from oven.

Rest the chicken on the rack for 5 minutes so juices redistribute and glaze firms slightly. Remove and discard toothpicks if used.

Brush with any reserved glaze and sprinkle chopped parsley over the thighs. Serve with lemon wedges on the side for a bright squeeze, if desired.

Suggested serving: pair with mashed potatoes, roasted vegetables, or a crisp salad to balance the sweet-savory profile.