Kristie's Craziness

I keep wishing for this pain to go away, but so far, no good. The doctor said to make an appointment if it lasts longer than the week. Maybe they will have some answers for me then.

Being relatively immobile is making packing move at an even slower pace. Extras like shopping and cooking are even harder to push through. But I am determined. I’m tired of eating out. That’s why I made Bacon Wrapped Chicken Thighs.

I started by making a spice rub, which shouldn’t surprise you since I want to start a spice rub business. Unfortunately, this isn’t one I can premake and sell in bulk. It is brown sugar based, and I’m afraid it will clump too easily in the packaging.

Once the dry rub is complete, putting these chicken balls together goes like an assembly line. Rub seasoning on each thigh. Slab garlic butter onto the underside of each thigh and roll it up. Wrap 2 pieces of bacon around each thigh. Roll it in the remaining dry rub.

Look how pretty these are! Thank goodness after all the work, the final step is just bake.

I really should have taken a picture of the chicken when I cut it open. Not going to lie, I meant to. I was just really hungry and it tasted so good I didn’t want to stop for the camera.

Bacon Wrapped Chicken Thighs

Ingredients

• 6 boneless, skinless chicken thighs
• 1/4 cup light brown sugar
• 2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp onion powder
• 6 TBSP butter, softened
• 1 TBSP minced garlic
• 12 slices bacon
• Nonstick cooking spray

Directions

1. Preheat the oven to 400-degrees F. Line a baking sheet with aluminum foil. Place a rack on the foil and spray with nonstick cooking spray. Set aside.
2. In a small bowl mix together the brown sugar, paprika, salt, pepper and onion powder.
3. In another bowl, mix the butter and garlic together with a fork.
4. Rub half the dry rub onto the chicken thighs.
5. Spread 1 TBSP of garlic butter onto the underside of each chicken thigh. Then roll each thigh up.
6. Wrap each thigh with 2 slices of bacon; one horizontal and one vertical.
7. Roll wrapped chicken in the remaining dry rub.
8. Place the chicken balls onto your prepared wire rack. Bake in the oven for 35-40 minutes.
9. Switch the oven to broil. Continue cooking the chicken for 2 more minutes to crisp the bacon.

While the chicken baked, I threw rice in the rice maker and steamed a bag of green brains to complete our meal. My husband said this is one recipe that I need to put in the family cookbook. I’ll score that as a win.

Let me know who yours turns out.

Kristie