Bacon Wrapped Jalapeno Stuffed Chicken Thighs

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