Bacon/ BBQ/ Game Day Snacks/ Recipes

Sweet N Spicy Bacon Wrapped Chicken Thighs

Sweet N Spicy Bacon Wrapped Chicken Thighs

I love to grill, and chicken thighs grill up great. But, late every fall I pack up my grill and put it in the shed to wait safely until spring. I have no issue with grilling in the cold, but the tremendous amount of snow and ice we get every winter is brutal on a metal grill, and replacing a grill often because winter beat it down doesn’t make smart financial sense. Just because my grill is in the shed doesn’t mean I don’t get a craving for BBQ every now and then.
This recipe for Sweet N Spicy Bacon Wrapped Chicken Thighs is one of my favorite recipes to satisfy that BBQ craving when it just isn’t BBQ weather. I serve this with some of Grandma’s Sweet Sting Baked Beans. Combined you can close your eyes and feel that summer breeze kiss your cheek. These chicken thighs pack a bit of heat, a touch of sweet, and the perfect amount of salty bacon!

Sweet N Spicy Bacon Wrapped Chicken Thighs

Print Recipe
Serves: 6 Cooking Time: 1 hour


  • 1/3 cup honey
  • 1/4 cup sriracha
  • 1/4 cup brown sugar
  • 3 TBS white sugar
  • 3 TBS cajun seasoning
  • 10 chicken thighs (we used boneless/skinless)
  • 12 slices uncooked bacon
  • 1 can baked beans
  • 1/2 cup chopped green onion
  • 1 red chili pepper (sliced thin



Preheat oven to 350 degrees F


In a bowl mix together the honey and sriracha (if the honey is too thick warm it for a couple second in the microwave)


In a shallow dish (I use a pie pan) mix brown sugar, white sugar and cajun seasoning


Get a cookie sheet out and place a rack onto the cookie sheet (I use a cooling rack)


Take a slice of bacon and dip it into the honey mix coating thoroughly but not excessively. Dredge the bacon in the sugar mix and place onto the rack/cookie sheet


Repeat with each piece of bacon until all are done. Place in oven and bake until bacon is cooked but still pliable.


Remove the bacon from the oven.


Wrap each thigh with one piece of bacon. Place in a dish to bake, ensuring they are not crowded.


Brush the chicken with the honey mix and place in the oven, bake until done at least 40 minutes (cooking time will vary based on size of chicken thighs)


While the chicken is baking open beans and add to a pot. Add in the remaining honey sauce and sugar mix. Add 3/4’s of the chopped green onion and sliced red pepper. Chop the last two slices of bacon and add to the mix. I also like to add the rendered fat/juice from baking the bacon in as well.


Mix together and cook on low while the chicken cooks. Stirring occasionally


Serve the chicken with the beans, garnishing with the remaining green onion and red pepper.

This dish has a nice kick to it, and I love it! The bacon helps keep the chicken moist and the beans provide a nice touch of heat and flavor. I love to make some bacon jalapeno corn bread to go with it or whip up some potato salad. Mama’s tip when making candied bacon is to lay down some parchment paper on the cookie sheet you’re using to cook the bacon or rinse that pan right away. The sugars and honey caramelize quite a bit and that pan is not fun to wash if you let it set.  Feel free to adjust the heat if it is too much or too little but trust me when I say my Sweet N Spicy Bacon Wrapped Chicken Thighs will satisfy your BBQ craving no matter what season it is!

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  • Reply
    Caren Gittleman
    March 21, 2017 at 12:04 pm

    These sound amazing!!! Will definitely have to try them! You incorporate all of my favorite flavors!

  • Reply
    GiGi Eats
    March 21, 2017 at 2:35 pm

    OMG way to make chicken taste EVEN BETTER!!! YUMMMM!

  • Reply
    Marilyn Lesniak
    March 23, 2017 at 1:52 pm

    Thank you for sharing your wonderful post at #OverTheMoon. I look forward to what you will share next week! Like someone in person today! We hope you’ll come back again next Sunday when we open our doors at 6:00 PM EST. Pinned and tweeted!

  • Reply
    Helen at the Lazy Gastronome
    March 25, 2017 at 6:32 pm

    Now this is a must try – Pinned! Thanks for sharing on the What’s for Dinner link up.

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