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Pat chicken thighs dry and generously season on both sides with BBQ seasoning.
Roll each thigh up and gently wrap one strip of bacon around each so the bacon ends underneath the thigh. Place thigh with the ends of the bacon facing down on a baking sheet.
Preheat grill to medium-high heat, about 375°F. Oil grill grates. Turn the fire off under one side of the grill so you’re cooking over indirect flame on that side. Place the chicken thighs on the side of the grill without flame to prevent bacon from flaring up while chicken cooks. Grill, turning occasionally with tongs, for about 30 minutes or until the internal temp of the chicken comes to 74°C (165°F).
In a small bowl, combine BBQ sauce with maple syrup. Set aside.
Once chicken thighs are fully cooked, turn flame back on and glaze with BBQ sauce and maple syrup mixture, basting and turning every minute or 2 to cover the whole thigh with glaze.
Remove all chicken from grill, and transfer to serving tray.
This recipe is perfect for a grazing board. Pair it with Coffee Rub Chicken Lollipops and Refrigerator Pickles (and lots of napkins!).
Enjoy with a glass of Good Host Iced Tea or Lemonade.