Fructose 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
Ingredient noteBalsamic vinegar is made from grape must and carries some fructose that a low fructose diet limits; the small amount used here (about three teaspoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 2 tbsp olive oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
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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