BACON WRAPPED CHICKEN THIGHS

• 4 boneless, skinless chicken thighs
• 8 slices of bacon
• 1 Tbsp CWG Garlic Herb blend
• 1 Tbsp CWG creole Blend
• 2 tablespoons olive oil

For the Maple Mustard Glaze:

• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon apple cider vinegar

 Preheat oven to 400°F. Season each chicken thigh with CWG Garlic Herb and Creole blends. Wrap each seasoned chicken thigh with 2 slices of bacon, ensuring they are fully covered. Heat olive oil in an oven-safe skillet over medium-high heat. Place the bacon-wrapped chicken thighs in the skillet, searing each side for 2-3 minutes or until the bacon is partially cooked and browned. In a small bowl, whisk together the Dijon mustard, maple syrup, soy sauce, and apple cider vinegar to create the glaze. Brush the maple mustard glaze over the bacon-wrapped chicken thighs. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the bacon is crispy. Garnish with fresh parsley if desired and serve hot.