On a crisp autumn evening, as the leaves painted the town in shades of amber and gold, my family and I found ourselves at a quaint, rustic restaurant known for its comfort food and warm ambiance. It was there, around a table filled with laughter and the soft glow of candlelight, that we encountered a dish that would become a cherished memory: Completely Keto Bacon Wrapped Chicken with Maple Glaze.
As we perused the menu, it was my youngest, with her adventurous palate, who insisted we try this intriguing dish. The moment it arrived, the aroma alone was enough to draw the entire table into a collective moment of anticipation. As we shared the first bite, the blend of flavors was a revelation. The smoky bacon, the tender chicken, and the sweet, subtle hint of keto-friendly maple glaze turned each forkful into a celebration.
That evening, the Bacon Wrapped Chicken with Maple Glaze was more than just a meal; it was a reminder of the joy found in simple pleasures, a shared family experience that turned an ordinary dinner out into an unforgettable autumn night. It was a dish that we would talk about long after the leaves had fallen, a new favorite that spoke of the warmth and richness of the season.
Ingredients
- 2 lb boneless chicken thighs cleaned and halved
- 16 bacon slices
- onion powder
- chili powder
- Pink Himalayan Salt
- 3/4 cup Nature's Hollow Sugar Free Apricot Reserve
- 1/4 cup Wheat Free Tamari Sauce
- 4 Tbsp Pyure Organic Maple Syrup
- 1/4 cup Swerve Brown Sweetener
Instructions
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Set oven to 375 degrees.
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Season both sides of the chicken pieces.
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Tuck the opposite ends of each chicken underneat itself.
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Wrap the chicken pieces in bacon fry and make sure the loose end is tucked underneath each piece.
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Set up the pieces in a baking pan and season with the brown swerve.
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Put in the oven and leave in uncovered for half an hour.
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Drizze about half the pyure maple over then baste with the juices and bake for another 10 minutes.
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Mix the remaining ingredients in a bowl to make a sauce and pour over the chicken right before you serve it.
Recipe Notes
