It feels good to share a new recipe. Its been a while. Well, at least its been a while since I shared a grain-free, low-carb, low-sugar recipe.
And this was a good one.
Yum. We enjoyed this with some roasted sweet potatoes, onions and sweet red peppers.
Hope you enjoy it too!!!
Low Carb Bacon Wrapped Chicken Thighs
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: bake entree low-carb paleo chicken bacon
Ingredients (6 chicken thighs)
- 6 chicken thighs
- 6 pieces of bacon
- 1 Tbsp coconut amino's (or soya sauce if you must)
- 1 Tbsp honey
- 1 Tbsp pumpkin puree (or more ketchup)
- 2 Tbsp organic ketchup
- 1 Tbsp organic apple cider vinegar (I used Braggs)
- 1 cloves garlic, minced
- salt and pepper to taste
Preheat oven to 375 degrees.
Mix together all marinade ingredients. Wrap each chicken thigh with a slice of bacon. Secure the bacon with a toothpick. Place the chicken thighs in a glass casserole dish with a lid. Pour marinade over top of bacon wrapped chicken thighs.
Bake for 35 minutes. Remove casserole from oven.
Pour off liquid into a sauce pan. Put chicken back into oven with no lid. Broil on low for 5 minutes (or longer - until bacon just starts getting crispy).
Meanwhile, heat the sauce to medium/high heat. Add 1 Tbsp of thickener (I used arrowroot). Mix thoroughly until sauce thickens. Remove casserole from oven and pour thickened sauce over top.
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