Smoked Stuffed Chicken Thighs Recipe
It was the 4 Rack Digital smoker and, wow, did it ever open up cooking options for me. Although loving the classic BBQ, getting creative and trying new things to smoke seduces me. I am looking forward to sharing some of those creations with you!
As Simple as That: Everything is Better with Bacon
Boneless, skinless, chicken thighs are perfect for stuffing. They create delicious little bundles that are already portion-sized! Better yet if you wrap them with bacon because, well, its bacon, and everything is better with bacon.
Seriously though, the bacon provides some needed fat to help keep the chicken thigh nice and moist. Although there are many different stuffing options to choose from, here you will find three stuffing recipes that work great, while providing flavours.
Try any of these, or get creative and make your own stuffing. The possibilities are endless.
Ingredients
Smoked Stuffed Chicken Thighs:
8 Boneless, skinless, chicken thighs
4 Thick slices or eight thin slices of bacon
BBQ sauce and string
In addition, just choose one of the stuffing suggestions below
Mushroom Stuffing:
2 Tbsp of butter
8 Oz mushrooms, finely chopped
1 Onion
2 Garlic cloves, minced
½ Cup chopped parsley
Salt and pepper to taste
Chorizo and Monterey Jack Stuffing:
1 Tbsp olive oil
½ Pound chorizo meat
1 Jalapeno pepper, seeded and minced
¼ Red onion
1 Garlic clove, diced
1 Cup of Monterey jack cheese, grated
Sun Dried Tomato and Mozzarella Stuffing:
4-6 sun-dried tomatoes, minced
2 Tbsp parsley
1 Garlic clove and three shallots, minced
½ Tsp salt
1 Cup of mozzarella cheese, grated
Preparation
Chicken Thighs:
Heat Bradley Smoker to 250ºF, using wood bisquettes of choice (hickory, apple, Jim Beam, all work well with this recipe).
If you are using thick bacon, cut each slice in half. Otherwise, If using thin/normal slices, then leave them whole.
On a cutting board, place a strip of bacon and a chicken thigh on it. Just a modest amount of stuffing in the middle of the chicken thigh will be enough.
Finally, wrap the chicken thigh and bacon around the stuffing tying it with some string.
Smoke, using wood of choice (hickory), at 250ºF for 2 to 2½ hours. The internal temperature of the meat should be 165ºF.
Brush with BBQ sauce before serving.
Mushroom Stuffing:
Prepare the stuffing by melting the butter in a saucepan.
Then, add onions, mushrooms and garlic.
Cook until the onions are tender.
After that, add parsley, salt and pepper and cook another few minutes.
Remove the mushroom stuffing from the heat and let it cool to room temperature.
Chorizo and Monterey Jack Stuffing:
Heat the oil in a skillet, then add the garlic, chorizo, onion and jalapeno. Cook until vegetables are tender and chorizo is cooked through about 6-8 minutes.
Bring to room temperature and stir in the Monterey jack cheese.
Sun Dried Tomato and Mozzarella Stuffing:
Just mix all ingredients together until well combined.
Apple
Wood
A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.
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