Capsaicin Free Paleo Balsamic-Rosemary Bacon-Wrapped Chicken Thighs
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 8 slices bacon (no sugar added)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
- 2
Combine the balsamic vinegar, olive oil, honey, rosemary, garlic, and red pepper flakes (if using) in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture reduces by about one-third and is slightly syrupy, 4–5 minutes. Watch closely once it begins to bubble, as the honey can scorch quickly. Remove from heat and set aside.
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