• 8 Boneless Skinless Chicken Thighs

• 4 Jalapeno Peppers

• 8oz Cream Cheese

• 8 Strips of Smoked Bacon

• 1 Stick of Real Butter

• BBQ Sauce

• All Purpose BBQ rub

If you want to create your own All Purpose rub, simply mix

1 cup Salt

1/2 cup Granulated Garlic

1/4 cup Black Pepper

Prepare the chicken thighs by trimming off any excess fat. Season each side with a good dose of BBQ rub.

Cut the Jalapeños in half (lengthwise) Remove seeds and veins, then fill each half with cream cheese. Sprinkle with a touch of Rub.

Place the stuffed pepper with its cheese side down in the center of each chicken thigh, and wrap the chicken around the pepper. Next, take a strip of bacon for each thigh and wrap it around the meat.

To keep the wrapped thighs in place, either secure with toothpicks or use a competition chicken pan (as shown in the video).

Season the thighs once more, and place a tablespoon of butter on each one.

Place the wrapped thighs on a smoker preheated to 300°F. Smoke for about 45 minutes, until the bacon starts to brown. At this point, place the chicken thighs in an aluminum pan and cover with foil, and let them cook until internal temp has reached 165°F. Remove the thighs from the smoker, taking the necessary precautions to avoid burning yourself- these chicken thighs are HOT!

Carefully take each thigh out of the chicken pan and re-season each side with BBQ Rub. Place the thighs on a chicken rack and back out on the smoker for 5-10 minutes. This gives the rub time to dry.

For the finishing glaze, heat some BBQ sauce in a small pan (or in the microwave) for about 5 minutes stirring it occasionally. Once the rub has set, dunk each thigh in the warm sauce and place it back on the rack to drain for 5-10 minutes, just long enough for it to “tack up”. If you see it getting dark remove the thighs immediately.

Let the thighs rest for just a few minutes- you are now ready to serve these Bacon Wrapped Chicken Thighs!