Get the Recipes for Jeff’s Rub and Sauce
My original rub is the absolute best seasoning you will find for these smoked chicken thighs. It's low on salt and really big on flavor!
I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!
Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe | Immediate delivery via email
- Prep Time: 10 min
- Brine Time: 4 hours
- Cook Time: 1.5 to 2 hours
- Smoker Temp: 250°F
- Meat Finish Temp: 165°F
- Recommended Wood: Apple
- 8-12 chicken thighs, skinless and boneless
- Buttermilk brine (recipe below)
- Jeff's original rub (purchase recipes here)
- White cheddar, cut into 2″ sticks
- Jalapeños, diced (fresh or pickled work great)
- Bacon, thin sliced
Soaking chicken in buttermilk is a great way to tenderize chicken and it adds some nice flavor to the meat as well.
In this version of bacon wrapped chicken thighs, I decided to combine the brining process into the buttermilk soak.
Remove the boneless chicken thighs from the package, trim off the extra fat with a pair of kitchen shears then place them in a medium sized bowl.
(As you can see, I got in a hurry and forgot to trim the fat before the soak. I took care of this afterwards.)
In a gallon sized pitcher, combine ½ gallon of buttermilk with ½ cup of coarse kosher salt. Stir for about 2 minutes to make sure the salt is dissolved.
Pour enough buttermilk brine over the meat to cover, put a lid on it and place the bowl in the fridge for about 3-4 hours.
After 3-4 hours, remove the chicken from the fridge and take the thigh meat out of the buttermilk, rinsing each piece well to remove any residual salt.
Discard the buttermilk brine.
There are 2 ways to season the meat:
The Better Way
Place the brined chicken thighs into a lidded container one layer at a time. Add Jeff's original rub (purchase recipes here) to the first layer then add the 2nd layer of thighs and apply rub to those and so on.
Place the chicken back into the fridge for about 2 hours.
Here's what they look like when they come out of the fridge. The rub mixes with the meat juices and creates a sort of marinade. Because the rub is low in salt, it does not make them too salty even though they've been brined in buttermilk.
The buttermilk brine tenderized them and gave them a lot of flavor so if you have to do the faster version of the seasoning process, it's ok.
Lay them out flat
Let them sit for about 5-7 minutes or until the rub starts looking “wet”.
The chicken thighs are now ready to stuff with cheese and jalapeños.
Cut a block of white cheddar cheese into ½ inch strips that are about 2 inches long.
You can also buy cheese sticks that already about the right size in diameter. Just cut them in half and they are perfect.
Add a teaspoon of diced jalapeño on top of the cheese.
Fold the chicken thighs back over to finish the stuffing process.
Stretch the bacon to make sure it is as long and thin as possible. This will help it to cook up faster and to have a better bite through.
Note: the bacon is not the main attraction in the recipe. It does a great job of holding the chicken thighs together and not letting the stuffing fall out during the cooking process.
It doesn't taste bad either so that's a plus 😉
Wrap a single piece of bacon around the chicken thigh starting at one end and going around it a couple of times to finish at the other end.
Pull the bacon tight as you wrap.
Now use a 2nd piece of bacon to wrap around the ends of the stuffed chicken thighs. This will keep the hot bubbly cheese from running out freely.
Some will ooze out but most of it will stay in.
Stretch the bacon to make it longer and thinner.
Pull it tight as you wrap to make sure it holds well.
Set up your smoker for cooking at about 250°F if possible.
Tip: set the bradley rack or something similar on top of a disposable pan to keep the bacon grease and cheese from dripping down into your smoker.
Let the chicken thighs cook for about 1.5 hours or until they reach around 165°F in the center.
The cheese is just oozing out a little from under the bacon and they are delicious and ready to serve. Serve to your guests right away while they are still piping hot.
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
You see the raving testimonies and you wonder, "Can the recipes really be that good?"
No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:
- You decide you don't like the recipes.. you don't pay!
- The recipes are absolutely amazing!
- Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.
It is a Bestseller in Barbecueing & Grilling books on Amazon.
If you enjoy the newsletter and would like to do something helpful, then..
The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.
Thank you in advance for using our special link: http://www.smoking-meat.com/amazon
- Make buttermilk brine by combining ½ gallon buttermilk with ½ cup coarse kosher salt. Stir for 2 minutes or until dissolved.
- Place chicken into brine-safe lidded container.
- Pour buttermilk brine over chicken to cover.
- Place container with chicken into fridge for 4 hours during brining.
- Rinse chicken well to remove any residual salt and discard brine.
- Lay chicken thighs flat on cutting board.
- Season liberally with Jeff's original rub.
- Place ½ white cheddar cheese stick and 1 teaspoon of diced jalapeño onto chicken thigh
- Fold chicken thigh over.
- Wrap stretched piece of bacon around chicken thigh to hold it closed.
- Wrap another piece of bacon from end to end to keep the cheese from coming out once it melts.
- Smoke chicken thighs for about 1.5 hours at 250°F using apple or other smoking wood.
- Serve immediately.