Smoked Jalapeño Chicken Thighs Recipe
16 Bacon slices (about 1 pound)
8 Large skin-on boneless chicken thighs
Coarse salt and freshly ground black pepper
8 Tbsp Dijon mustard
16 Dill pickle slices
2 Jalapeño chillies - thinly sliced into rounds
4 Ounces cheddar cheese - grated
4 Ounces sliced cooked ham - slivered
Bradley Flavor Bisquettes - Mesquite
On a cutting board, make a cross from 2 pieces of bacon; lay the perpendicular piece down first. Position a bone-in chicken thigh on the intersection of the bacon, skin-side down. Season the thigh with salt and pepper, then spread with mustard (about 1 tablespoon). Place 2 pickles in the center of the thigh and top with jalapeños, cheese, and ham.
Bring the sides of the chicken thigh up over the toppings to make a neat bundle. Carefully, turn the bundle over, so it’s skin-side up (still positioned on the intersection of the bacon). Bring the ends of the bacon up (perpendicular piece first) to wrap the thigh. Slip an 18-inch piece of butcher’s string under the chicken bundle, parallel to the edge of your work surface. Tie the string as if the chicken was a package (it is!). Snip the excess ends of the string with scissors.
Set up your Bradley Smoker and preheat to 250°F. I like to smoke the chicken with mesquite.
Arrange the chicken thighs skin-side up on the wire grates. Smoke them until the outsides and bacon are browned, the cheese is melted, and the temperature in the center reaches 165°F on an instant-read thermometer. It takes about 1 to 1½ hours. Snip the strings and remove them before serving.
Recipe by: Steven Raichlen
Photo courtesy of Richard Dallett
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavor.Shop Now