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Smoked Chicken Thighs Wrapped in Bacon with Mushroom Stuffing

stevecylka

Fire Starter
45
11
Joined Aug 24, 2011
We are in the middle of a heat wave up here in Toronto and my deck got even hotter, while I had my Bradley cooking up these little beauties!! I have come to love chicken thighs on the smoker! both bone in and boneless, thighs take to the smoker wonderfully!! These were boneless chicken thighs that I stuffed with a mushroom and parsley mixture and then wrapped it all in bacon. Normally I stuff the thighs with something gooey and cheesy but this mushroom stuffing was actually awesome! 

http://www.theblackpeppercorn.com/2012/06/smoked-chicken-thighs-wrapped-in-bacon-with-mushroom-stuffing/









 

hhookk

Smoking Fanatic
SMF Premier Member
330
14
Joined Jul 4, 2007
Those look awesome. Great job. Can't wait to try some.
 
 

sunman76

Master of the Pit
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Joined Feb 18, 2011
Wow those look great!

What a awsome color you got on them, I think I can taste it by lookn at it.....lol 
 

smokinhusker

Legendary Pitmaster
8,188
74
Joined Oct 20, 2010
Those look delicious! Thighs are a fav with us.

Would you mind updating your profile with your location please? It helps when answering questions to know where you are.

Thanks for the link to the recipe, sounds like my kind of stuffing!
 

jrod62

Smoking Guru
OTBS Member
Group Lead
5,012
40
Joined Jun 13, 2011
That looks great. Like the mushroom stuffing. Will have to try this
 

stevecylka

Fire Starter
45
11
Joined Aug 24, 2011
updated my location in my profile. :) I am a Canuck living in Toronto. Got a little heat wave up here right now.
 

baja traveler

Meat Mopper
153
19
Joined Apr 28, 2012
Made your stuffed chicken today. Your thighs must have been twice the size of mine - I reached 170 in only an hour & 10 minutes in the biggest piece. Gonna have to stall for an hour to dinner because it went much faster in my smoker. I used an Alder/Cherry pellet in my AMNPS at 250*. They sure do smell good right now, I think I'll put them under the broiler for a few minutes to crisp up the bacon before serving. 

 

sqwib

Smoking Guru
OTBS Member
5,964
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Joined Sep 25, 2007
Dude you are the "THIGH MASTER"

Move over Suzanne Somers (guess I'm showing my age here)
 

baja traveler

Meat Mopper
153
19
Joined Apr 28, 2012
Just an update to dinner the other night - I put them under the broiler for 4 minutes each side and the bacon came out perfectly. They tasted awesome, so Steve's recipe is a keeper! The wife gave two thumbs up, and grabbed the last thigh - I guess next time I have to make more!
 

stevecylka

Fire Starter
45
11
Joined Aug 24, 2011
Baja Traveler - I am so glad they turned out well for you. My wife loved them also. She was a big fan of the mushroom stuffing. It is possible that my thighs were larger than yours. That is the nice thing about paying attention to the internal temperature - everyones smoker holds at different temps and have different size of meat. Only following the time is usually not sufficient eh.

I put mine on the grill for a couple minutes to crisp up the bacon. That worked out really well.
 

jwbtulsa

Meat Mopper
230
17
Joined Jun 8, 2012
Tried these on Saturday and we thought they were great. I added a sprinkle of Jeff's Rub prior to smoking for an added bit. Also rolled them around on the grill for a couple of minutes. We will definitely be doing this again. I wonder how the recipe would be using skin-on beasts, stuffed of course, and seasoning added under the skin? Perhaps smoke them skin side down with a slice of bacon on top. Thanks for sharing.
 

stevecylka

Fire Starter
45
11
Joined Aug 24, 2011
Glad they worked for you jwbtulsa. I have thrown them on the grill sometimes as well if the bacon needs crisping. Trying it with skin on might work as well. The skin or bacon would serve the same function of keeping the moisture in so that the meat doesn't dry out. 
 

rickypro

Smoke Blower
85
12
Joined Aug 23, 2012
Those look great!  I am doing some tonight stuffed with Italian cream cheese.  Hope they turn out good!
 
 

bwsmith_2000

Master of the Pit
OTBS Member
1,350
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Joined Jul 9, 2005
Steve,

     Great post. I will be doing the thighs this weekend! Also, I really enjoyed visiting the "Black Peppercorn." You seem to really enjoy cooking and I commend you on your efforts and results.
 

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