Air Fryer Bacon Wrapped Chicken Thighs
Description
Juicy boneless chicken thighs wrapped in crispy bacon and seasoned with lemon, garlic, and herbs. An easy, big-flavor air fryer dinner ready in about 35 minutes.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 lemon, quartered (plus a squeeze for the marinade)
- 4 sprigs thyme
- 2 teaspoons dried oregano
- 2 cloves garlic, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon, 1 per thigh, or prosciutto
- 2 tablespoons honey, optional
Instructions
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
- Pat the chicken thighs dry. In a bowl, toss them with olive oil, garlic, oregano, thyme, salt, pepper, and a squeeze of lemon. Let sit 10 minutes.
- Wrap one slice of bacon around each thigh, securing with a toothpick if needed.
- Arrange the thighs in a single layer in the basket with the lemon quarters. Air fry at 375°F for 18–22 minutes, flipping halfway. Drizzle with honey in the last 2–3 minutes if using.
- Cook until the internal temperature reaches 165°F (74°C) and the bacon is crisp. Rest 5 minutes before serving.
Equipment
- Meat Thermometer
- Cooking Spray
- Parchment Paper
Notes
- Cook to temperature, not time. Air fryer wattages vary, so pull the thighs at 165°F (74°C) on a meat thermometer rather than relying on the clock. 18–22 minutes is the range; check at 18.
- One slice of bacon per thigh. That's enough to wrap and crisp without the bacon steaming the chicken. Secure the ends with a toothpick if it wants to unravel.
- Pat everything dry. Surface moisture is the main reason bacon turns rubbery instead of crisp. Blot the thighs before seasoning and again before wrapping.
- Don't overcrowd. Leave space between thighs so hot air circulates. Cook in two batches if your basket is small.
- Bone-in works but adds about 5–7 minutes — again, go by temperature.
- Prosciutto or turkey bacon can sub in. Prosciutto is saltier and more delicate; turkey bacon is leaner and may need slightly less time.
- Optional glaze: brush with honey, maple, or BBQ sauce in the last 2–3 minutes for a sticky finish.
- Storage: airtight in the fridge up to 3–4 days, or freeze up to 2 months. Reheat at 350°F for 3–5 minutes to bring back the crisp.
Nutrition
Serving: 1ServingCalories: 300kcalCarbohydrates: 12gProtein: 25gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 122mgSodium: 829mgPotassium: 373mgFiber: 1gSugar: 9gVitamin A: 104IUVitamin C: 9mgCalcium: 40mgIron: 2mg