**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
These are some super tasty eats while you're watching football or just chilling out near the water.
It does take a little time to prepare but they are worth it. I have a green egg smoker and I like to use mini loaf pans or small individual cast iron pans for this recipe.
You can use any smoker but I definitely recommend the use of small pans to cook these in because it keeps the bacon and jalapeños in place and allows for the chicken to simmer in the bacon, butter and its own juices.
8 skinless boneless chicken thighs
1 8 oz pack cream cheese sliced in eighths
4 large jalapeños sliced longways in half, seeded and deveined
1 stick butter
BBQ dry rub
BBQ sauce
eight thick slices, good quality bacon
Salt and pepper
Light smoker and set for 275-300 degrees F
Lay the chicken thighs out on a cutting board and remove any excess skin or fat
Season well with salt and pepper on both sides
Stuff the cream cheese into the jalapeños halves
Place the stuffed jalapeños crossways in the middle of the chicken thigh, cream cheese side against the inside of the thigh
Wrap the thigh around the stuffed pepper and form into a loaf like shape
Stretch the bacon lengthways so you have enough to cover the thigh and wrap each thigh, tucking the bacon underneath to hold in place
Spray your pan(s) with non-stick cooking spray
Place stuffed thighs into pans and top each one with a good pad of butter
Place pan(s) into smoker, uncovered for about 45 minutes.
Wrap with foil and check in another 30 minutes for internal temperature of 150 degrees F.
Remove thighs from pan(s) and place on a cooling rack with drip pan. Re-season the thighs on all sides and place rack back onto smoker for about 10-15 minutes, remove at 160 degrees F.
Heat BBQ sauce well and dip thighs into sauce placing back onto rack and then back into smoker until internal temp reaches 170 degrees F. The BBQ sauce glazes the chicken and its ready.
Prep time: 30 min to 1hr
Cooking time: 2-3hr
Total time 3-4 hours
Many thanks and credit to Malcolm Reed - Youtube
Urban Cowgill November 2019