Yield: Serves 8

Ingredients

16 Bacon Slices (about 1 pound)

8 Large skin-on boneless chicken thighs

Coarse salt and freshly ground black pepper

8 Tablespoons Dijon mustard

16 Dill pickle slices

2 Jalapeño chilies, thinly slices into rounds

4 Ounces cheddar cheese, grated

4 Ounces sliced cooked ham, slivered

Butcher’s string

Bradley Flavor Bisquettes –  Mesquite

Directions

  1. On a cutting board, make a cross from 2 pieces of bacon; lay the perpendicular piece down first. Position a bones 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. 
  2. 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  and 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 excess ends of string with scissors.
  3. Set up your Bradley Smoker and preheat to 250°F. I like to smoke the chicken with mesquite.
  4. Arrange the chicken thighs skin-side up on the wire grates. Smoke the chicken thighs 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, about 1 to 1½ hours. Snip the strings and remove before serving.

 

Recipe by: Steven Raichlen

Photo courtesy of Richard Dallett