8 boneless, skinless chicken thighs (700 g)
1/4 cup of lemon juice (60 ml)
2 cloves of garlic, minced
2 tablespoons of olive oil
1 teaspoon of salt
16 slices of smoky bacon (240 g)
For decorating
Parsley
Thyme
8 boneless, skinless chicken thighs (700 g)
1/4 cup of lemon juice (60 ml)
2 cloves of garlic, minced
2 tablespoons of olive oil
1 teaspoon of salt
16 slices of smoky bacon (240 g)
For decorating
Parsley
Thyme
Marinate the chicken thighs with lemon juice, garlic, olive oil, and salt for 15 minutes
Remove the chicken from the marinade, pat dry with paper towels, and wrap in slices of bacon
Place the chicken thighs in a refrigerator without touching each other
Cover with a lid or aluminum foil and bake in a preheated oven at high heat for 28 minutes or until the meat is cooked through and the bacon is golden brown
Leave it to rest in the refrigerator for an additional 10 minutes still covered
Transfer to a serving dish, discarding any excess fat that has accumulated during cooking
Decorate with parsley and thyme and serve
644 calories per serving
