Bacon Wrapped Chicken

1. This can be made with chicken breast, but I prefer using chicken thighs because they are juicier!

2. Use long strips of streaky bacon i.e. strips of bacon with streaks of fat. They need to be around 25cm / 10" long or longer so they can wrap a few times around the chicken. I am in Australia and I use Middle Bacon and cut the eye off (the round bit at the end) and just use the long streaky party.

3. If your oven is not fan forced / convection (i.e. no fan inside your oven), increase the temp to 220C/ 430F. If your oven does not go that high, that's ok, you will probably just need to broil a bit at the end to make the bacon golden!

4. Extra Notes - You won't use all the brown sugar. The amount I use assumes you use a bowl to dip the chicken in, but you could just scoop brown sugar onto the chicken and rub it in. You'll probably use around 1 1/2 tbsp all up. Also, the amount of pan juices you end up with depends on the juiciness / fattiness of the chicken & bacon you use. Even if you use lean chicken (e.g. breast) and bacon, this is still delicious, it is just that you won't have as much pan juices to brush onto the chicken at the end to make it really glossy like what you see in the photos. 🙂

5. Nutrition per serving, 2 pieces per person. It is quite over because a lot of the calories is due to the bacon but most of the fat is rendered out (melts) and remains on the tray. I can't estimate how much fat is not consumed so I have erred on the conservative side.