Smoked Bacon Wrapped Chicken Thighs [Dry Rubbed With Paprika And Applewood Smoke]


With smoked bacon, wrapped chicken thighs are cooked slowly and low for the best grilled flavor. Learn the best wood and dry seasonings to use with our backyard BBQ recipe.

Recipe for chicken thighs with smoked bacon

Chicken thighs wrapped in smoked bacon are a delicious grilled dish that will delight any crowd at your next BBQ or tailgate party. This delicious grilled meat is easy to prepare and cook, and only takes a few hours in your smoker. Taking a cue from our popular smoked chicken thighs recipe , this appetizer is wrapped in bacon for a flavorful, meaty bite.

Bacon wrapped chicken thighs recipe

Meat preparation

Use a paring knife to trim away any excess fat around the thigh, including any loose skin or flesh. Pat dry with a paper towel to prepare our BBQ Dry Rub.

To wrap the bacon, stretch each strip to double the length. Wrap a strip of bacon per thigh, using a toothpick if necessary. Leave the thigh ends uncovered to allow more juice to drain during cooking.

Dry massage

We’re going to use my favorite BBQ Chicken Dry Sauce recipe to add a little extra flavor to the meat. This simple dressing uses a nice mix of paprika and chili powder to add a tangy meat kick when it comes straight out of the smoker.

Combine the dry dressing ingredients in a little pain. Place the chicken thighs separately on a baking sheet or foil pan. Apply massage generously to thighs, covering both sides. Find a spot where the skin is peeling away from the meat and rub the spice mixture there as well.

Better wood

Use applewood chips to smoke chicken thighs and bacon. Fruity woods pair great with poultry and pork, and apple pairs perfectly with both meats in this recipe.

Avoid heavy woods like hickory or mesquite. These give off a dense smoke with an aroma that can envelop and overwhelm white meat and pork.

Times and temperatures

Chicken thighs should be smoked at 225°F(107°C) for 45 minutes per pound of meat until the internal temperature of the thickest part of the meat reaches 165°F(74°C). For our recipe this means that we have to smoke for about 2 hours.

Quick tips

Before cooking the chicken thighs, lightly brush the grill grates with canola oil. This will prevent the legs from sticking to the grates while cooking. Canola oil also has a high smoke point, which means it withstands heat well.

When YOU place the meat on the grates, an inch or two between each thigh. This allows for good airflow in the smokehouse, covering each leg with smoke evenly.

Chicken thighs wrapped in smoked bacon

With smoked bacon, wrapped chicken thighs are cooked slowly and low for the best grilled flavor.
Course appetizer, main course
American cuisine , BBQ
Preparation time 20 minutes
Cooking time 2 hours
Total time 2 hours 20 minutes
Serving 4


  • 12 chicken thighs
  • 12 strips of bacon _

Grill roast

  • 2 tablespoons smoked paprika
  • 2 tablespoons chilli powder
  • 1 tablespoon thyme
  • 2 tablespoons garlic powder
  • 2 tablespoons of cumin
  • 1 tablespoon of kosher salt
  • 2 tablespoons ground black pepper


  • Turn on your smoker at 107°C. If you are using a charcoal grill, make sure you set it to 2 zones.
  • While the smoker is heating up, YOU prepare the dressing while YOU combine all the ingredients in a bowl. Mix well and then apply to thighs. Apply generously, trying to work into all areas of the chicken skin.
  • To wrap the thighs, stretch a piece of bacon to 1.5-2 times its length. Wrap one strip around one thigh. Use toothpicks to hold in place if necessary. Apply more BBQ sauce to the bacon.
  • Transfer the thighs to the smoker. Roast for 45-60 minutes until bacon starts to brown. Remove from the smoker and store in foil.
  • Place the tented legs in the smoker and cook until the thickest part of the leg has reached an internal temperature of 74°C(165°F).
  • remove from smoker thighs and let rest for 5 to 10 minutes.

Leave a Comment