You’ll Need
600g chicken thigh fillets, cut into large bite-sized chunks
8 rashers streaky smoked bacon, halved
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
For The Maple BBQ Glaze
3 tbsp smoky BBQ sauce
2 tbsp maple syrup
1 tsp Worcestershire sauce
½ tsp Dijon mustard
Optional But Dangerous
Fresh parsley
Jalapeño slices
Ranch Dip
Chunky skin-on fries
Method
Preheat your air fryer to 190°C.
Mix the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a large bowl.
Add the chicken pieces and coat thoroughly.
Wrap each piece of chicken with half a rasher of bacon, securing with a cocktail stick if needed.
Arrange the chicken bites in a single layer inside the air fryer basket.
Cook for 12 minutes, turning halfway through.
Meanwhile, mix together the BBQ sauce, maple syrup, Worcestershire sauce, and Dijon mustard.
Brush the chicken bites generously with the glaze and return to the air fryer for another 5–7 minutes until the
bacon is crisp, the chicken is cooked through, and the glaze has become thick, sticky, and lightly caramelised
around the edges.
Remove carefully and rest for 2 minutes before serving.
Pile high onto a serving board with ranch dip, jalapeños, and chunky fries if you're going all in.