Bacon-Wrapped Chicken Thighs with Lemon Butter

Cooking Temperature

• Chicken must reach minimum internal temperature of 74°C (165°F) with juices running clear before consumption. Use a calibrated meat thermometer inserted into the thickest part of the thigh, avoiding bone contact.

• Preheat cast iron skillet until very hot before searing to ensure proper bacon crisping and render fat safely without sticking.

Cross Contamination

• Use separate cutting boards and utensils for raw chicken and ready-to-eat ingredients. Wash all surfaces, hands, and tools with hot soapy water after handling raw poultry.

• Avoid contact between raw bacon-wrapped chicken and other foods during preparation and plating stages.

High Risk Population

• Poultry and bacon are high-risk foods for bacterial contamination (Salmonella, Campylobacter). Extra precautions required for pregnant women, young children, elderly, and immunocompromised individuals.

Storage

• Refrigerate leftovers within 2 hours of cooking. Store in airtight containers at 4°C (40°F) or below for maximum 3-4 days.

• Reheat leftovers to internal temperature of 74°C (165°F) before consumption. Do not leave at room temperature for more than 2 hours.

Handling

• Allow cast iron skillet to cool before washing to prevent thermal shock and injury. Use oven mitts when handling hot cookware from oven.

• Hot bacon fat and butter sauce can cause severe burns. Use long tongs when flipping chicken and allow sauce to cool slightly before drizzling.

Equipment Safety

• Secure bacon wraps with toothpicks and warn guests before serving to prevent choking hazard. Remove toothpicks before consumption or indicate clearly on plated dish.