Smoky Bacon Wrapped Chicken

When I post a recipe on here, I have made it at least twice.  The first time I make it just to try it out.  The second time is usually when I take photos to share on here.  This recipe took 3 tries because the second time was not actually as successful as the first.  It's a super simple recipe and I promise to pass on my knowledge so you enjoy it every time.

Smoky Bacon Wrapped Chicken

6-8 pieces of chicken (I used boneless skinless thighs the first time but used chicken tenders the last 2 times)

1 package of bacon

1/2 cup Runyon Rub (follow the link to the recipe)

2 tbsp brown sugar

Preheat oven to 400.  Add the brown sugar to the Runyon Rub and combine.  Lay out your chicken and sprinkle with the mixture on both sides.  Take each piece of chicken and wrap in 1 or 2 slices of bacon.  You want the chicken completely covered.  Place the chicken in a casserole dish and again sprinkle the rub mixture over the top.  This will help the bacon caramelize.  Cook for 30-40 minutes.  After the chicken is completely cooked, if you want your bacon crisper, place it under the broiler for a few minutes but make sure you keep an eye on it.

The chicken comes out moist and delicious.  When I made it the first time, I skinned and de-boned some chicken thighs and they were the best.  The second time I used chicken tenders and used way too much of the rub.  It came out so salty that we couldn't eat it.  The last time, I used the tenders and added the brown sugar to the rub.  It came out so much better.  It gave the bacon a crispy, smoky, sweet flavor.