Bacon-Wrapped Maple Mustard Chicken with Okra

Bacon Wrapped Maple Mustard Chicken With Okra

Huzzah! Spring is finally here to stay. I might be somewhat prejudiced but Atlanta has to be one of the most gorgeous cities anywhere this time of year. Ornamental cherry trees, redbuds, and dogwoods have burst into full bloom creating a living palette of color. Azaleas will soon follow adding spectacular pinks to the range of hues. The clear air, warm sunshine, and the vivid green of budding leaves brings me back to life from a cold and dreary winter.

Spring also means grilling season is in full swing at the Harris-Polak house and I’m firing up my Weber and Big Green Egg every chance I get. Almost anything in my fridge is fair game for the hot grates. Of course, chicken in various forms makes the rotation on a regular basis. I sometimes get into a rut buying boneless, skinless chicken breast. They can be delicious if they’re doctored up, but a plain grilled chicken breast bores me to tears.

Bacon Wrapped Maple Mustard Chicken With Okra

Lately, I’ve rediscovered how much I love chicken thighs. The dark meat of the chicken imparts so much flavor and is much more difficult to overcook. You can readily find boneless, skinless thighs at most supermarkets these days if you’re watching fat content. I recently used thighs for a delicious version of Chicken with 40 Cloves of Garlic.

For today’s post I’ve made grilled bacon-wrapped chicken thighs coated in a maple mustard sauce. The rich flavor of the chicken and the caramelized bacon produced the perfect blend of sweet and savory flavors. I served the dish with grilled okra, which has become my favorite preparation of this southern vegetable. I only grill it for a few minutes on each side so it’s still somewhat firm with a little crunch. If you’ve every had okra cooked the old-fashioned way, you know that it can get very slimey. In my opinion, the less it’s cooked, the better.

This dish proved to be a delicious way to bring in the grilling season. Stay tuned for more grilled dish as summer approaches.

Bacon-Wrapped Maple Mustard Chicken with Okra

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 6 servings

Bacon-Wrapped Maple Mustard Chicken with Okra


1/2 cup maple syrup

3 tablespoons Dijon mustard

1/2 teaspoon granulated garlic

12 boneless, skinless chicken thighs, cut in half

Salt and pepper

12 strips bacon, cut into 2 equal strips

36 okra pods

Extra virgin olive oil


1. Soak 12 wooden skewers in water for 30 minutes.

2. Mix maple syrup, mustard, and garlic in a small bowl.

3. Season chicken with salt and pepper and dip each piece in maple mustard mixture. Wrap each piece with a 1/2 strip of bacon and place on baking sheet. Thread 4 chicken pieces onto each skewer. Brush remaining maple mustard mixture onto bacon.

4. Place okra in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to distribute olive oil. Thread 6 okra pods onto each of the remaining skewers.

5. Preheat one side of grill to high heat. Place chicken skewers over heat and grill for 2 minutes on each side or until bacon is browning. Bacon fat can cause flareups so watch carefully so bacon doesn't burn. Move skewers to other side of grill and cook covered with indirect heat for 6 to 8 minutes or until internal temperature reaches 165 degrees.

6. When chicken is almost done, place okra skewers over high heat and grill for 2 to 3 minutes on each side.

7. Serve immediately.

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Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Speak Your Mind

  1. Dash says

    Absolute killer recipe. We tried this past week on Tuesday and did it again on Friday. In between, we did your grilled pork chops with peach salsa. Just a “Southern Boy week” at our house and I’m loving it!
    BTW the best pork I can find in Nashville comes from Aldi.

  2. says

    Funny, I was at the supermarket today and saw the first really good looking fresh okra I’ve seen this year. I didn’t get any, alas, and now wish I did — I love the idea of grilling it! I’ve never done that, and I will. Love that, and the chicken looks terrific. I agree chicken thighs offer so much more flavor (and are a pretty good value, too). Good stuff — thanks.

  3. says

    This looks amazing, Bill! I have recently discovered the joys of grilled okra and couldn’t agree with you more that it is by far the best way to serve it. Hot off the grill with a squeeze of lemon or lime… perfection. Great post! Cheers

  4. says

    That marinade of maple syrup, garlic and dijon sounds wonderful!! I’m always afraid to add honey or maple syrup to a marinade that’s going on the grill because I’m afraid it will burn. However, I can see that wrapping the chicken in bacon not only keeps it from burning but it’s chicken wrapped bacon – what can one add to that!?

  5. says

    It’s been 30 years since I was last in Atlanta. Your description of spring makes me sorely want to revisit your city. Here, in my Central Coast corner of California, we are experiencing much needed rain. Funny, but this winter our temps were more like summer. Anyway, I look forward to firing up the Weber as well. I’ve never eaten okra, having heard horror stories that it’s “slimy”. I’d say that you dispelled that myth. As always, beautifully done and presented. The bacon would seal the deal for the men in my life.

  6. says

    Oh, I bet you’re not surprised that I am all over this one :) You know I am obsessed with okra, but I have never had it grilled. I can’t wait to get my hands on some fresh so I can try it this way. I bet the slight charring is really yummy, because I love the crusty parts when it is fried. And I also love chicken thighs. So basically what I am saying it is a love fest coming from me :)

    • says

      Thanks, Katie! I forgot that you have some Southern ties, right? I don’t usually hear northerners loving on okra! :-) It’s such a great vegetable if it’s not overcooked. Definitely try grilling it. You’ll love it!

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