One of the guys over on the Big Green Egg Forum mentioned bacon wrapped chicken thighs yesterday, so I decided to give it a try.
I stuffed them with goat cheese, sun-dried tomatoes, and basil.
First, you’ll want to wash & dry the boneless, skinless chicken thighs and remove any excess fat.
I really, really, really hate touching raw chicken.
Lay them with the inside up like this.
Crumble goat cheese on all of the thighs:
Add rehydrated sun-dried tomatoes:
And then top with a basil leaf.
Roll up the chicken thighs and secure with skewers, toothpicks, or cooking string.
If you’re grilling these you’ll want to soak the skewers/toothpicks in water prior to cooking to keep them from burning.
I seasoned the stuffed thighs with Krazy Jane on one side and Tony’s Creole seasoning on the other.
Salt & pepper will work too, just use whatever you have on-hand.
Wrap bacon around the chicken making sure to cover the openings so the stuffing doesn’t sneak out.
You could also wrap them in bacon before securing with toothpicks if that’s easier.
I set up my Big Green Egg with a raised grid:
That just means I increased the amount of space between the fire and chicken.
I cooked them for about 45 minutes at 350F.
You could also bake them in a 350F oven for 45 minutes.
Look at these!
They were the perfect combination of smokey, salty, and sweet.
Bacon wrapped stuffed chicken thighs are super easy and the stuffing options are endless.
Give it a try!