Holy Moly Chicken

Holy Moly Chicken

Chicken is a staple in our house and I always make sure to have some hormone free/ antibiotic chicken in the freezer. We all like it and it’s diverse enough it can be prepared 1,000 different ways.


For the spice rub:

  • ¼ cup brown sugar
  • ¼ cup paprika
  • 2 tsps. Black pepper
  • 2 tsps. Salt
  • 2 tsps. Chili powder
  • 2 tsps. Garlic powder
  • 2 tsps. Onion powder
  • ½ tsp. cayenne powder

Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.

For the chicken:

  • 8 boneless/ skinless chicken thighs
  • 3 tbsp. of aforementioned spice rub
  • 1/2 cup 100% maple syrup
  • 2 tbsp. Dijon mustard
  • 8 strips thick sliced hickory smoked bacon
  • 1/4 cup lemon juice
  • 3 tbsp. apple cider vinegar


Using a medium size bowl, whisk together the spice rub, maple syrup, Dijon mustard, lemon juice, and apple cider vinegar. Wrap each thigh with a slice of bacon and lay in 9×13 pan. Pour the marinade over the chicken. Marinate at least 3 hours or overnight. Grill or bake uncovered at 375 degrees for an hour or until chicken is no longer pink in the middle.

Source: http://bestoflongislandandcentralflorida.blogspot.com/2015/09/holy-moly-chicken.html

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