Smoked Stuffed Bacon Wrapped Chicken Thighs
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Treat yourself to the best taste mix with Smoked Stuffed Bacon Wrapped Chicken Thighs–a triple treat of smoked chicken, stuffed with divine ingredients and wrapped with succulent bacon. This dish will make your meals way more exciting.
Perfect for your weekend barbecue or a dinner party, these smoked stuffed chicken thighs wrapped in bacon will steal the show. Juicy chicken thighs are crammed with a zesty BBQ rub, fresh jalapeno, and velvety cream cheese, then cosily wrapped in thick bacon strips, and ultimately smoked. A glaze of your favourite BBQ sauce for the final touch, and it's showtime!
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Get ready to be amazed by the different tastes and textures that make Smoked Stuffed Bacon Wrapped Chicken Thighs a great recipe for those who love cooking and eating delicious food.
What makes Smoked Stuffed Bacon Wrapped Chicken Thighs different?
These smoked bacon wrapped stuffed chicken thighs stand out for their unique cooking technique and flavor combination. The smoking process is what truly sets this dish apart, as it slowly imbues the chicken with a rich, smoky essence that cannot be replicated by any other cooking method.
This technique guarantees that the chicken retains its juiciness, while the bacon adds a crispy texture and a depth of flavor that complements the smokiness perfectly. Together, these elements converge to create a symphony of flavors and textures, making smoked stuffed chicken thighs wrapped in bacon an exceptional dish that stands out in any culinary spread.
What to serve with Smoked Stuffed Bacon Wrapped Chicken Thighs?
When serving Smoked Stuffed Bacon Wrapped Chicken Thighs, pairing them with the right side dishes can elevate your meal to the next level. Ideal companions include roasted vegetables for a healthy touch, creamy mashed potatoes or sweet potato mash that complements the smokiness, and a crisp green salad for a light, refreshing contrast.
For those looking for a heartier addition, macaroni and cheese or a savory rice pilaf can add richness and depth to your plate.
These sides balance the flavors and textures of the smoky, bacon-wrapped chicken and round out the meal, making it satisfying and complete. Choosing any of these sides ensures a harmonious dining experience, highlighting the dish's unique taste.
What are the ingredients to make Smoked Stuffed Bacon Wrapped Chicken Thighs?
To make smoked stuffed bacon wrapped chicken thighs, you are going to need the following ingredients:
- Boneless Skinless Chicken Thighs
- Medium Jalapenos, sliced in half long ways and stem removed
- Thick Cut Bacon
- Cream Cheese
- Salted Butter
- Paprika
- Garlic Powder
- Salt
- Black Pepper
- BBQ Sauce, your favorite
Items Needed:
- Pellet Smoker
- Basting Brush
- Mini Loaf Pan
- Baking Sheet, average size
- Baking/Cooling Rack (needs to fit your baking sheet)
- Tin Foil
- Meat Thermometer
How to make Smoked Stuffed Bacon Wrapped Chicken Thighs
Now that you have gathered your ingredients, it is time to make your smoked bacon-wrapped stuffed chicken thighs. All you have to do is follow the steps below.
- Start by preheating your smoker to 300 degrees Fahrenheit to ensure it's ready for cooking. Combine the paprika, garlic powder, salt, and black pepper in a small mixing bowl. Stir the ingredients until they're well mixed, then set this seasoning blend aside.
- Proceed to fill each jalapeno half with 1 tablespoon of cream cheese. Don't worry about being too precise with this step.
- Lay each chicken thigh out flat, with the smooth side facing down. Place a jalapeno half in the center of the thigh, making sure it lies widthwise for a proper roll-up later.
- Take the seasoning mix you prepared earlier and sprinkle half of it inside over the chicken thighs and jalapenos.
- Carefully roll up each chicken thigh tightly, similar to rolling a fruit roll-up. Then, wrap a slice of bacon around each rolled thigh. Ensure the loose end of the chicken is faced down when you place it into a cavity of the loaf pan.
- After all the thighs have been prepared and placed in the pan, use the remaining seasoning to sprinkle over the top of them. Add a butter square on top of each thigh.
- Place the pan in the smoker for 45 minutes, then cover the pan with tin foil and continue smoking for another 30 minutes. Using a basting brush, generously apply your favorite BBQ sauce to each thigh. Allow them to smoke for an additional 15 minutes, or until they reach an internal temperature of 175 degrees Fahrenheit.
- Once cooked, remove the thighs from the smoker and let them rest for 10 minutes to cool slightly and reabsorb their juices. Serve the smoked bacon-wrapped stuffed chicken thighs and enjoy the blend of flavors!
How to store Smoked Stuffed Bacon Wrapped Chicken Thighs
Storing Smoked Stuffed Bacon Wrapped Chicken Thighs properly is essential to maintain their flavor and freshness for as long as possible. Whether you've made a large batch ahead of time or you're saving leftovers, here’s how you can keep them tasting great:
- Cool Down: First, allow the chicken thighs to cool to room temperature after smoking. It's important not to place hot chicken directly into the fridge or freezer as it can raise the internal temperature of the appliance, affecting other stored foods.
- Airtight Container: Place the cooled chicken thighs in an airtight container. This helps to prevent the chicken from absorbing odors from other foods in the fridge or freezer and keeps out moisture that can lead to freezer burn if frozen.
- Refrigeration: For short-term storage, keep the smoked stuffed bacon-wrapped chicken thighs in the fridge. They will stay fresh for up to 5 days when stored correctly in an airtight container. This is a great option if you plan on enjoying your leftovers within the week.
- Freezing: If you want to store the chicken thighs for longer, place them in an airtight container suitable for freezing. Smoked stuffed bacon-wrapped chicken thighs can be stored in the freezer for up to 3 months without losing much of their quality or flavor. Freezing is an excellent way to extend the life of your dish while keeping it ready for a future meal.
- Thawing and Reheating: When you’re ready to enjoy your chicken thighs, ensure you allow them to thaw completely before reheating. The best way to do this is by transferring them from the freezer to the fridge and letting them thaw overnight. Once thawed, reheat the chicken thighs in the oven at 300 degrees Fahrenheit for about 20 minutes or until they are heated through.
By following these simple steps, you can enjoy your Smoked Stuffed Bacon Wrapped Chicken Thighs at their best, whether it’s the day after cooking or months later. Proper storage ensures that every bite remains as delicious as when it first came off the smoker.
Smoked Stuffed Bacon Wrapped Chicken Thighs
Ingredients
Ingredients:
- 6 Boneless Skinless Chicken Thighs
- 3 Medium Jalapenos, sliced in half long ways and stem removed
- 6 Slices Thick Cut Bacon
- 6 Tablespoons Cream Cheese
- 6 Tablespoons Salted Butter
- 1 Tablespoon Paprika
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Salt
- 1 Tablespoon Black Pepper
- BBQ Sauce, your favorite
Items Needed:
- Pellet Smoker
- Basting Brush
- Mini Loaf Pan
- Baking Sheet, average Size
- Baking/Cooling Rack (needs to fit your baking sheet)
- Tin Foil
- Meat Thermometer
Instructions
- Preheat the smoker to 300 degrees fahrenheit. Slice your butter into squares that are 1 tablespoon each. Set aside.
- In a small bowl, mix together the paprika, garlic powder, salt, and black pepper until thoroughly combined. Set aside.
- Fill each jalapeno half with 1 tablespoon cream cheese. This doesn’t have to be a perfect science.
- Lay out the chicken thighs, smooth side down. Put a jalapeno half in the middle of each chicken thigh, width wise (you’ll quickly be able to tell if you put it in the wrong way as the thigh won’t roll properly).
- Sprinkle the inside of each thigh and the jalapenos with half of the seasoning mixture.
- Roll each chicken thigh, tightly, like you would a fruit roll up. Then wrap a piece of bacon around each rolled thigh, and place the loose side of the chicken down into a cavity in the loaf pan.
- Once you’ve done this to all the thighs, use the other half of the seasoning and sprinkle it over the top of the chicken thighs. Top each thigh with one of the butter pieces.
- Place the thighs in the smoker for 45 minutes and then cover the top of the pan in tin foil.
- Smoke for another 30 minutes, before removing the chicken thighs from the mini loaf pan and placing them on a rack placed over a baking sheet. Give them a little space from each other.
- Using a basting brush, coat each thigh in your favorite BBQ sauce (as much as you like) and let them smoke for another 15 minutes or until the internal temperature reaches 175 degrees Fahrenheit.
- Remove the thighs from the smoker and let rest for 10 minutes. Serve and enjoy!
Notes
If the bacon isn’t wrapping well, you can lightly stretch it so it thins and becomes a bit more malleable. Try to get the end of the bacon to stop on the loose side of the chicken so both are held in place in the loaf pan.
Don’t go overboard on your cream cheese if you’re wanting to add extra. It will come out of the chicken and make a mess.
Hickory pellets or any fruit pellet will work great for this recipe.
The loaf pan keeps these uniform and allows them to cook well in the butter and juices. In other words, it just makes for a more straightforward process all the way around.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 210mgSodium: 1665mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 38g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
