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Keto Smoked Chicken Thighs with Bacon-Wrapped Asparagus

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.

Cuisine , ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 40 mins Rest Time: 5 mins Total Time: 1 hr
Servings 4
Calories 410
Description

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:
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
    • For the Bacon-Wrapped Asparagus:
  • 1 bunch asparagus, woody ends trimmed
  • 8 slices bacon (thin cut works best)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
    • Optional: pinch of red pepper flakes or squeeze of lemon juice
Instructions
    For the Chicken Thighs (Smoker or Oven):
  1. Preheat your smoker or oven:
  2. Smoker: Set to 250°F
  3. Oven: Preheat to 400°F
  4. 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.
    5. Smoke or roast:
  5. 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.
  6. 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.
  7. Rest: Let the chicken rest for 5 minutes before serving.
    8. For the Bacon-Wrapped Asparagus:
  8. 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.
  9. 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.
Read it online: https://ketoeatsrecipes.com/recipe/keto-smoked-chicken-thighs-with-bacon-wrapped-asparagus/