8 bone-in chicken thighs
4 slices bacon
1 red onion
8 ounces assorted dressing
2 1/3 cups boiling water
2 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
2 teaspoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
salt and pepper to taste
Place the chicken thighs in a large resealable plastic bag. Unwrap the thin rubber band and tie tightly with toothpicks. Pound each thigh dry but lightly oil the inside of the seam.
Cut each thigh into 4 strips. Place diced strips of bacon in the cavity of the chicken and lightly grease sides and back.
Working in layers, coat thighs with bacon grease and place in the cavity of the chicken