Can I do chicken thighs like breast? I don't know how they cook best but basically we have nothing in apart from a packet of bacon, some chicken thighs and a bit of cheese so I figured I would attempt the wrap around thingy with the bacon and melt cheese on top but I then realised they were thighs not breast!

If they wouldn't be nice like this, can anyone suggest what to use them for?

Thanks!

that all sounds plausible

are you wrapping them in foil and baking them?

Sounds alright to me!

Why dont you stuff the thighs with the cheese & then wrap the bacon around them ?

How do I stuff them?? Sorry I know that sounds dim - but they aint hollow!

Strix, that was my next question! :lol:

The problem with thighs is that they take longer to cook than breast because of the bone, and there's often quite dark meat/blood and sinew/gristle around the bone area, so they're not as easy to eat when stuffed and wrapped as breast.
You could either de-bone them, which is a bit of a trial-and-error process of cutting down to the bone then carefully slicing them out, which makes a bit of wastage, or make a casserole, which thighs are perfect for.
Brown the thighs and the bacon in a pan, then put in a casserole with some seasoning, veg, herbs and something liquidy like red wine or stock or tomatoes. Bubble away gently for about 40 mins to an hour (or stick in an oven at about 180 degrees), then serve with potatoes or rice or bread (you could mash up the potatoes with the cheese).

Ohhh pants... I thought they were already boned...I might have to go have a look...

Thanks Beckelina!

It's ok! They're boneless and skinless !

So any ideas how to actually do the chicken wrapped in bacon? In the quickest possible time as unfortunately I'm running rather late!

What you do is lay the bacon out to make a sort of bed. Place the chicken on it and then wrap the bacon around it quite tightly.

Take this package and lay it on some very lightly oiled cling film. Roll it up like a christmas cracker.

Take each end and hold it tight, then drag the chicken across the table toward you wrapping it up like a sweet

Once tightly wrapped tie the two ends tight

Poach in boiling water for 15-20 minutes

Take out of the water, remove the film and grill on a very hight heat to crisp up the bacon