Bacon Wrapped Chicken Thighs Stuffed with Jalapeno & Cream Cheese (Qview)

Discussion in 'Poultry' started by fbi van outside, Nov 16, 2015.

  1. Hi Everyone!

    Been a while since I posted but I have been lurking around the forums. Thought I would share last night's meal which turned out great!

    Purchased some organic chicken thighs from Costco to make this recipe which I found from a news letter I receive. There is no brining involved. If anyone wants the link to a video showing step by step directions, please send me a message (I did not make the video).

    Basically, I set my MES 30" to 260 degrees using peach pellets (AMNPS). I removed the seeds from the jalapenos filling them with cream cheese. I sprinkled on dry inside the chicken thighs, the outsides, and a little on top of the cream cheese. I then placed the stuffed jalapenos face down on to the chicken thighs, folding them over and wrapping each thigh with a piece of bacon. I then added a little more dry rub to the outside of the bacon.

    I then placed the thighs in a pan with a dab of butter on top of each thigh.



    Next, I placed the pan on the 2nd shelf in my MES. I let the thighs smoke for approximately 1 hour letting the butter and bacon juices marinate the chicken.

    I then pulled the chicken from the MES moving the thighs to a regular cooking rack. I checked the internal temp and they were 160. I also added more rub all around the thighs. I then smoked the thighs for another 25 minutes to let the rub get in (again back on the 2nd tier).

    I then pulled the thighs one last time. I placed the rack back into a pan like above to catch the drippings. I then dropped each thigh into warm BBQ sauce rolling them around to ensure a good and even coat. I used 2 different sauces; Bull's Eye for the kids and a habanero honey wheat beer sauce for the wifey and me. I also kicked up the MES to 270 degrees to ensure the sauce glazed quick because I was close to 175 degrees internal temp on the thighs. I smoked the thighs for another 10-12 minutes.


    Finally, I pulled the vittles from the smoker. I served the thighs with sides of saffron rice (cooked with chicken stock) and a broccoli, diced ham and mushroom combo. I had doubled smoked a ham last Wednesday using the last remaining pieces of ham.



    Cheers!
     
    dukeburger likes this.
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Might have to try this idea. Looks tasty. It's kind of like a twist on an ABT. (Atomic Buffalo Thighs??)

    Nice sliced pic! .... [​IMG]for that!
     
    Last edited: Nov 16, 2015
  3. dingo007

    dingo007 Smoking Fanatic

    That looks great! Definitely on my to do list!

    Thanks for sharing!
     

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