Hi Everyone!
Yesterday I got some boneless skinless chicken thighs out of the freezer and defrosted them.
Then into a plastic bag with straight Italian salad dressing and into the fridge for the next 24 hours. (You can do this for up to 72 hours, I just didn’t have the time this time around. You could probably do even longer, but that’s the longest I’ve ever done…)
Gather everything together.
Lay the thigh out with the smooth side down, rough side up, and cover with mozzarella cheese.
Fold the thigh together with the cheese on the inside. Wrap with bacon. Sorry I forgot a picture of this step, but you can see it later on.
It was raining buckets, so I went with the Traeger using the 0-400 method except my Traeger tops out at 375* unless I go to the max setting which is 450* so I turned it to 375 and loaded up my smoke tube with competition blend pellets and cherry wood chips.
Turned them approximately every 10 min for the first 40 min.
Then sauced the first side and let it sit for 10 min. I used the sauce recipe I have posted
here.
Flipped and sauced the second side let sit for another 10 min.
Another coating of sauce.
Just about ready to pull off…
Off the smoker at 165* IT and onto the platter… total cook time about 1hr and 15 min.
Finished product
Served with fresh small potatoes and roasted green beans both from our garden.
No plate shot this time…
As always, thanks for looking!
God bless…
-Mike
Yesterday I got some boneless skinless chicken thighs out of the freezer and defrosted them.
Then into a plastic bag with straight Italian salad dressing and into the fridge for the next 24 hours. (You can do this for up to 72 hours, I just didn’t have the time this time around. You could probably do even longer, but that’s the longest I’ve ever done…)
Gather everything together.
Lay the thigh out with the smooth side down, rough side up, and cover with mozzarella cheese.
Fold the thigh together with the cheese on the inside. Wrap with bacon. Sorry I forgot a picture of this step, but you can see it later on.
It was raining buckets, so I went with the Traeger using the 0-400 method except my Traeger tops out at 375* unless I go to the max setting which is 450* so I turned it to 375 and loaded up my smoke tube with competition blend pellets and cherry wood chips.
Turned them approximately every 10 min for the first 40 min.
Then sauced the first side and let it sit for 10 min. I used the sauce recipe I have posted
here.
Flipped and sauced the second side let sit for another 10 min.
Another coating of sauce.
Just about ready to pull off…
Off the smoker at 165* IT and onto the platter… total cook time about 1hr and 15 min.
Finished product
Served with fresh small potatoes and roasted green beans both from our garden.
No plate shot this time…
As always, thanks for looking!
God bless…
-Mike
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