INGREDIENTS 
- 6 boneless, skinless Chicken Thighs
- ½ Cup Brown Sugar
- 2 tsp Cayenne Pepper
- 1 tsp Salt
- 6 slices streaky Bacon
- 1 Tbsp fresh parsley, chopped
INSTRUCTIONS
- Set up your Cobb Cooker and light the Cobblestone and allow to turn grey in colour, cover with hood lid.
- In a medium bowl, add brown sugar and cayenne and stir to combine. Season chicken with salt, and roll chicken in brown sugar mixture, making sure it is fully coated.
- Wrap chicken with a slice of bacon, and tuck the end under the bottom of the chicken. Arrange on the Cobb Frying Pan. Repeat with remaining chicken. Sprinkle about 1 teaspoon of the sugar mixture over each piece of chicken. Bake 25 to 30 minutes until the internal temperature of the chicken reaches 74C degrees Celsius and bacon is golden.
- Remove from oven and garnish with parsley before serving.
Original recipe by Tastemade – adapted slightly by Cobb New Zealand
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