When we’re craving smoky, savory comfort food that feels like it came straight off a backyard smoker, this dish never misses. These keto smoked chicken thighs are juicy with crispy skin and deep, smoky flavor—paired with bacon-wrapped asparagus that adds crunch, saltiness, and just the right touch of green.
We first started making this combo on weekends when we had a bit more time to play with the smoker and wanted a meal that felt indulgent but stayed totally keto-friendly. The chicken thighs soak up the dry rub beautifully, and wrapping asparagus in bacon? Always a win.
It’s the kind of recipe that hits all the right notes—crispy, tender, smoky, and satisfying. Plus, it’s perfect for meal prep or a weekend dinner that feels like a full-on cookout without derailing your macros. If you’ve got a smoker, this is your sign to fire it up. If not, we’ve got oven instructions too—because this combo deserves to be in your rotation, smoker or not.
Keto Smoked Chicken Thighs with Bacon-Wrapped Asparagus
These smoky, flavor-packed chicken thighs are dry-rubbed and smoked to perfection, served with roasted bacon-wrapped asparagus for the ultimate low-carb BBQ plate.
Ingredients
For the Chicken Thighs:
For the Bacon-Wrapped Asparagus:
Optional: pinch of red pepper flakes or squeeze of lemon juice
Instructions
For the Chicken Thighs (Smoker or Oven):
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Preheat your smoker or oven:
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Smoker: Set to 250°F
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Oven: Preheat to 400°F
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Prep the thighs: Pat the chicken dry with paper towels. Rub with olive oil. Mix paprika, garlic powder, onion powder, thyme, salt, pepper, and cumin in a small bowl and sprinkle over chicken, coating all sides.
Smoke or roast:
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Smoker: Place chicken skin-side up in the smoker and smoke for 1 hour 30 minutes, or until internal temp reaches 165°F. Optional: Crisp the skin on a hot skillet or grill to finish.
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Oven: Place on a wire rack over a baking sheet and roast for 40–45 minutes until the skin is crispy and internal temp hits 165°F.
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Rest: Let the chicken rest for 5 minutes before serving.
For the Bacon-Wrapped Asparagus:
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Wrap & season: Divide asparagus into bundles of 2–3 spears and wrap each bundle tightly with a slice of bacon. Place on a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper.
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Roast: Bake at 400°F for 20–25 minutes until bacon is crispy and asparagus is tender. Flip halfway for even cooking. (If using a smoker, cook alongside the chicken for the full time.)
Nutrition Facts
Servings: 4 ServingCalories:410kcalTotal Fat:28gSaturated Fat: 8gTotal Carbohydrate:4gDietary Fiber: 1gSugars: 1gProtein:33g
Note
Substitutions & Variations
- No smoker? The oven version still delivers great flavor with crispy skin.
- Dairy-free? This recipe is naturally dairy-free.
- More heat? Add chili powder or cayenne to the chicken rub.
- No pork? Use turkey bacon or omit the bacon and roast asparagus with olive oil and garlic.
- Veggie swap: Swap asparagus for green beans or zucchini strips.
