This easy weeknight dinner features bacon-wrapped chicken thighs cooked on a bed of pearl barley. It’s a one-skillet recipe with minimal prep and reliably juicy results—perfect if you like oven-baked chicken thighs.
Prep takes about 10 minutes; once you’ve done it a couple of times you can often complete the assembly even faster.
The dish requires more time in the oven because pearl barley needs a while to absorb liquid and become tender. Expect the total cook time to be around an hour.
Wrapping the thighs in bacon keeps the meat moist and adds great flavor, so you don’t have to worry about dry chicken.
The instructions below include practical tips to help beginners get consistent results.
How to make bacon-wrapped chicken thighs
In a large oven-proof skillet or baking dish, combine rinsed pearl barley, red bell pepper chunks, dried rosemary, and chicken stock (vegetable stock also works). Stir to distribute the ingredients evenly.
Season each chicken thigh with salt, black pepper and a pinch of cayenne if you like heat. Wrap each thigh with two slices of uncooked bacon and place the thighs on top of the barley mixture.
Bake in a preheated oven (355°F / 180°C). About 40 minutes into cooking, I like to turn the thighs and gently stir the barley so it cooks evenly. Continue baking until the barley is tender and the chicken reaches a safe internal temperature.
This is a straightforward recipe, but you may need to adjust cooking time slightly depending on your oven and the size of the thighs.
What texture should barley have?
Cooked pearl barley should be tender but still slightly chewy—think “al dente.” It should not remain hard or gritty.
Useful tips for success
- Pearl barley takes time to cook—plan on about an hour in the oven. If it’s still too firm, continue cooking until you get the texture you want.
- If you prefer not to use bacon, bone-in, skin-on thighs are a workable alternative, though the bacon contributes a lot of flavor and helps keep the meat moist.
- The barley doesn’t need heavy seasoning. Rosemary, salt and pepper are usually enough, and the juices from the chicken and bacon will flavor the grains.
- If the barley is cooked but there’s excess liquid, remove the surplus with a spoon or ladle. If the barley is dry but still undercooked, add a splash more stock or water and return it to the oven.
- Use chicken, turkey, or vegetable stock. Low-sodium homemade stocks work well, but you may need to adjust seasoning if your stock is mild.
- Make sure your skillet or baking dish is oven-proof. Any oven-safe casserole dish will do if you don’t have a cast-iron skillet.
- I don’t recommend substituting chicken breasts; thighs give better flavor and stay juicier in this preparation.
More chicken dinner ideas you might enjoy:
- Creamy Chicken Thighs — a saucy, comforting option.
- Grilled Boneless Chicken Thighs — a popular choice for the grill.
- Air Fryer Chicken Thighs — simple and quick with only a few ingredients.
- Instant Pot Chicken Piccata — a tangy, pressure-cooker meal.
Bacon Wrapped Chicken Thighs
Ingredients
- 1 cup pearl barley (about 200 g)
- 1 cup red bell pepper chunks
- 1 teaspoon dried rosemary
- 1 teaspoon salt, divided
- ⅛ teaspoon black pepper (or to taste)
- 1.5–2 cups chicken stock (adjust as needed)
- 4 bone-in, skinless chicken thighs (about 24 oz / 700 g total)
- 8 slices uncooked bacon (2 per thigh)
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven to 355°F (180°C).
- In a large oven-proof skillet or casserole, combine rinsed pearl barley, bell pepper chunks, rosemary and a pinch of salt and pepper. Pour in the stock and stir to combine.
- Season each chicken thigh with the remaining salt, black pepper and cayenne (if using). Wrap each thigh with two slices of bacon and arrange them on top of the barley mixture.
- Bake at 355°F (180°C) for about 1 hour, or until the barley is tender and the chicken’s internal temperature reaches 165°F (73°C). About 35–40 minutes into cooking, rotate the thighs and stir the barley briefly for even cooking.
- Remove from the oven and serve warm.
Notes
- Choose pearl barley — it cooks faster than hulled barley but still benefits from roughly 60 minutes in the oven. Cooking times vary by brand and oven.
- Bell peppers will become soft and take on a roasted texture. If you prefer firmer peppers, add them halfway through cooking.
- Use chicken, turkey, or vegetable stock. If your stock is low-sodium, taste and adjust seasoning at the end.
- Oven temperature, chicken size, and barley type affect cooking time. Confirm chicken is cooked through with a thermometer (165°F / 73°C).
- This recipe scales easily; double it as long as you have a suitably large oven-proof dish.
Nutrition
Estimated per serving: Calories: 421 kcal; Carbohydrates: 45 g; Protein: 33 g; Fat: 12 g; Sodium and other values will vary depending on ingredient brands and substitutions.
Nutrition information is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.