Bacon-Wrapped Keto Chicken Thighs – Crispy, Juicy, and Low-Carb

These bacon-wrapped keto chicken thighs are the kind of weeknight dinner that feels special without any fuss. You get juicy, flavorful chicken inside and crisp, smoky bacon outside. It’s hearty, satisfying, and friendly to low-carb goals.

The best part is you only need a handful of ingredients and a hot oven. Serve it with a simple salad or roasted veggies, and you’re set.

Print Recipe

Bacon-Wrapped Keto Chicken Thighs – Crispy, Juicy, and Low-Carb

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings: 4 servings

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5–3 pounds)
• 12 slices thick-cut bacon (2 per thigh)
• 1 tablespoon olive oil or avocado oil
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme or Italian seasoning
• Optional: pinch of red pepper flakes for heat

Instructions

• Preheat the oven: Set to 425°F (220°C). Line a sheet pan with foil and place a wire rack on top for better airflow and crispness.
• Pat dry: Use paper towels to dry the chicken thighs well.Dry chicken means crisp bacon and better browning.
• Season the chicken: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and red pepper flakes if using. Rub the chicken with oil, then coat evenly with the spice blend.
• Wrap with bacon: Lay two bacon strips slightly overlapping. Place a thigh on top and wrap the bacon around, tucking the ends underneath.Repeat with all pieces.
• Arrange on rack: Place the wrapped thighs seam-side down on the rack. Leave space between them so the heat can circulate.
• Roast: Bake for 35–45 minutes, until the bacon is crisp and the chicken reaches an internal temperature of 175°F (80°C) at the thickest part, not touching bone.
• Broil if needed: If the bacon isn’t quite crisp, broil on high for 1–3 minutes, watching closely.
• Rest and serve: Let rest for 5 minutes. Serve with a side of sautéed green beans, roasted broccoli, or a simple arugula salad.

Why This Recipe Works

• Chicken thighs stay juicy: Dark meat holds moisture better than breasts, even when roasted at high heat.
• Bacon adds flavor and structure: It seasons the chicken and bastes it as it cooks, while keeping the herbs and spices in place.
• High heat equals crisp: A hot oven renders the bacon fat quickly, giving you that crave-worthy crunch.
• Keto-friendly by design: No breading, no sugar—just protein, fat, and big flavor.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5–3 pounds)
• 12 slices thick-cut bacon (2 per thigh)
• 1 tablespoon olive oil or avocado oil
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme or Italian seasoning
• Optional: pinch of red pepper flakes for heat

Instructions

1. Preheat the oven: Set to 425°F (220°C). Line a sheet pan with foil and place a wire rack on top for better airflow and crispness.
2. Pat dry: Use paper towels to dry the chicken thighs well.

   Dry chicken means crisp bacon and better browning.

3. Season the chicken: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and red pepper flakes if using. Rub the chicken with oil, then coat evenly with the spice blend.
4. Wrap with bacon: Lay two bacon strips slightly overlapping. Place a thigh on top and wrap the bacon around, tucking the ends underneath.

   Repeat with all pieces.

5. Arrange on rack: Place the wrapped thighs seam-side down on the rack. Leave space between them so the heat can circulate.
6. Roast: Bake for 35–45 minutes, until the bacon is crisp and the chicken reaches an internal temperature of 175°F (80°C) at the thickest part, not touching bone.
7. Broil if needed: If the bacon isn’t quite crisp, broil on high for 1–3 minutes, watching closely.
8. Rest and serve: Let rest for 5 minutes. Serve with a side of sautéed green beans, roasted broccoli, or a simple arugula salad.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes to re-crisp the bacon.

  Avoid microwaving if you want the bacon to stay crisp.

• Freezing: Freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight, then reheat in the oven.

Why This is Good for You

• Low-carb and satisfying: This is naturally keto, keeping carbs low while delivering plenty of protein and fat.
• Micronutrients from dark meat: Chicken thighs offer iron, zinc, and B vitamins that support energy and muscle function.
• Satiety built in: The combo of protein and fat helps keep you full and reduces the urge to snack.

What Not to Do

• Don’t skip drying the chicken: Moisture prevents the bacon from crisping.
• Don’t overcrowd the pan: Crowding traps steam and softens the bacon.
• Don’t pull it too early: Thighs are best at 175°F; they become tender and juicy at that temp.
• Don’t use thin bacon: It can tear and overcook before the chicken is done.

Recipe Variations

• Herb butter under the skin: Slip 1 teaspoon of softened garlic-herb butter under the skin before wrapping for extra richness.
• Maple-keto glaze: In the last 5 minutes, brush with a mix of sugar-free maple syrup and a dash of Dijon.
• Spicy chipotle: Add 1 teaspoon chipotle powder to the spice mix and finish with a squeeze of lime.
• Air fryer method: Cook at 375°F (190°C) for 20–25 minutes, flipping halfway, until the bacon is crisp and the chicken hits 175°F.
• Bacon weave for extra crisp: Create a quick two-by-two weave with bacon slices before wrapping for more surface crunch.

FAQ

Can I use boneless, skinless thighs?

Yes. Reduce cooking time to about 25–30 minutes at 400–425°F, depending on size.

Still cook to 175°F for best texture.

What if I only have regular bacon?

It works. Use three slices per thigh for fuller coverage, and watch the timing so it doesn’t over-brown.

Can I prep this ahead?

Absolutely. Season and wrap the thighs up to 24 hours ahead.

Keep them covered in the fridge, then bake when ready.

Do I need a wire rack?

It helps. A rack allows fat to drip away and air to circulate, which keeps the bacon crisp. If you don’t have one, flip the thighs halfway through.

How do I keep the bacon from unwrapping?

Tuck the ends under the chicken and place seam-side down.

You can also secure with toothpicks—just remove them before serving.

In Conclusion

Bacon-wrapped keto chicken thighs deliver big flavor with minimal effort. With crisp bacon, juicy chicken, and a simple spice mix, they’re a dependable dinner that fits low-carb goals. Keep a few thighs wrapped and ready in the fridge, and you’ll have an easy, crowd-pleasing meal any night of the week.