Holy-Moly Chicken

Honestly, I can actually tell you I really enjoy all the recipes I've made on my blog. There are a few that are exceptional and this is one of them.

I found and adapted this recipe. It's from  The Jackson Sun. I found the recipe by accident when looking for Superbowl recipes. We don't even watch the Superbowl but Carol's team was in it and at one point she was thinking of having a party.  I did find a good recipe and you are going to LOVE it!

Gabe always saves a tibit from our meal for Max, our very spoiled English Lab. For those who are new to the blog I put up a photo of Max every Monday.

Max had his little treat and when I rinsed off the dish to put it in the dishwasher he just about dove in to get any thing  that was left on it! Was it that good? YES!!!!!!!

Winn- Dixie had thighs on sale for 99 cents a pound, which was the time for me to make this. I had bacon  which I picked up for 2.50 a pound. Delicious inexpensive meal.

I boned the thighs, kept the bones and added them to the freezer for when I make stock. 

The recipe called for a BBQ spice rub and I found this one on Allrecipes. I used smoked paprika and I also added cumin.

I marinated it overnight and took the dish out of the refrigerator a few hours before cooking the chicken allowing the dish and chicken to come to room temp.

I would make this again in a heartbeat!!!

Ingredients:

8 boneless, skinless chicken thighs
3 tbsp. BBQ spice rub ( recipe from allrecipes)
1/2 cup maple syrup ( used pure Maple Syrup from Vermont)
2 tbsp. Dijon mustard
8 - 16 strips thick-cut bacon (depends on size of chicken thighs how much bacon you will need)
1/4 cup fresh squeezed lemon juice
1/4 cup apple juice
1 teaspoon oil ( didn't use)
Sea salt and fresh ground pepper, to taste ( didn't use)

Directions:


Add  bbq spice rub mix ( made mine from allrecipes)  to a medium size bowl along with the maple  syrup, Dijon mustard, lemon juice, apple juice and oil( if using) and mix well. Set it aside.

Rinse and dry the thighs and add the salt and pepper if using. Wrap 2 pieces of bacon around each thigh. 

Place the wrapped thighs in a baking dish and pour the marinade over the chicken. Marinate overnight OR if this sounds so good that you want to make it tonight - marinate it at least 3 hours in the refrigerator.

Preheat oven to 375 degrees.  

I removed the baking dish from the refrigerator before baking. The dish and chicken were room temp before I added it to the oven.

Bake uncovered for an hour for small thighs or an hour and a half for large ones. Remember- chicken is done when the  internal temperature is 165°F (74°C) is the recommended temperature for safety (at least by US authorities). Remove from the oven and cover with foil and let sit for 15 minutes.

This recipe can also be grilled.


I've talked enough about this one- let's eat! 

Featured 9/13/2015 on What's for Dinner Sunday

Featured 9/15/ 2015 on  Ducks'n a Row

Featured 9/15/2015 on Wake Up Wednesday

Featured 9/ 14/ 2015 on Hun...What's For Dinner

Featured 9/14/2015 on Moore Or Less Cooking

Featured 9/14/2015 on Turn It Up Tuesday

Featured 9/14/2015 on  Electric Red Barn

Featured 9/14/2015 on What'd you Do This Weekend

Featured 9/16/2015 on Miz Helen's Country Cottage

Featured 9/17/2015 on Imparting Grace

Featured 9/17/2015 on My Flagstaff Home

Featured 9/20/2015 on A Tray Of Bliss

Featured 10/1/2015 on Tales of a Kansas Farm Wife

Featured 5/20/2016 on The Country Cook

Featured 5/24/2016 on Mommy's Kitchen

Featured 5/22/2016 on Sweet Little Bluebird