Bacon-Wrapped Chicken with Miso Glaze | Recipes | Schneiders
chicken power bowl

OUR RECIPES

Bacon-Wrapped Chicken with Miso Glaze

chicken power bowl

OUR RECIPES

Bacon-Wrapped Chicken with Miso Glaze

Make dinner so much better with bacon wrapped chicken thighs marinated in a sweet & savoury miso soy sauce. 

4-6
10
30

12 slices Schneiders® Classic Cut Bacon

6 Maple Leaf® Prime boneless, skinless chicken thighs

6 scallions thinly sliced

2 garlic cloves, finely grated

¼ cup cilantro 

¼ tsp chili flakes

2 Tbsp olive oil

1½ Tbsp ginger, finely grated

½ tsp kosher salt 

2 Tbsp white miso paste

2 Tbsp reduced sodium soy sauce

2 Tbsp maple syrup

Salt and Pepper to taste

2 Tablespoons vegetable oil

Preheat oven to 400F.

In a small bowl, whisk together miso, soy sauce and maple syrup. Reserve.

In a blender or food processor add scallion, garlic, ginger, coriander, chili flakes, olive oil and salt. Blend together to form a paste.

Season both sides of the chicken thighs with salt and pepper.  

Place 2 slices of bacon on a cutting board, slightly overlapping, then place a chicken thigh, smooth side down, at one end. Spread a spoonful of the herb paste onto each thigh and fold to enclose.  

Roll the chicken thigh tightly with bacon and place on a parchment lined baking sheet. Repeat with remaining thighs.

Heat vegetable oil in a frypan over medium heat. Place chicken rolls seam side down and cook, turning, until lightly golden (approx. 5 mins). 

Place on parchment lined baking sheet, seam side down.

Brush generously with miso/soy mixture.  Bake for 20-25 mins, brushing again after 10 mins. Chicken is cooked when it reaches 160F with a meat thermometer.

Tips:

These are great served with rice and sautéed baby bok choy or mustard greens.