In my humble opinion, the best part of the chicken is the thigh. There is plenty of fat to keep it moist and of course the fat is where the flavor is. Unfortunately it is not the healthiest part so this should be a treat, not an everyday staple;-) These smoked chicken thighs are seasoned front and back with my original rub (purchase recipes here) then stuffed with strips of fresh jalapeño and a good sized dollop of cream cheese.
To hold everything together, we wrap a single slice of thin bacon around the chicken thigh and smoke them until done. If you like, they can be glazed with my thick, tasty barbecue sauce (purchase recipes here) to take them to the next level of delicious.
I'm not even going to tell you how many of these I ate.. they were SO good!
Clean and deseed the jalapeño peppers. Then cut them into strips that are about ¼ inch wide.
I got (6) strips out of each pepper.
Open the 8 ounce box of cream cheese and lay it on a cutting board. Use a knife to cut it in half, then cut the 2 pieces in half, then cut the 4 pieces in half. You'll end up with (8) pieces that are equal in size.
Set the peppers and cream cheese aside.
The thighs I purchased had a considerable amount of fat on them so I used some kitchen shears in tandem with a sharp knife to remove most of this.
With the seasoned thighs laying out flat, lay a piece of the cream cheese and 2-3 strips of the jalapeno pepper in the center.
Fold the thighs over the top of the “stuffing” and they are ready to wrap in bacon.
You will need a single slice of thin bacon for each chicken thigh. Stretch the bacon a little if you can to make it longer and this will give you more wrapping capability.
Hold the stuffed thigh in your hand and wrap a piece of stretched bacon around the thigh to hold it together.
As you finish wrapping the thighs with bacon, place each one in a hole in the muffin pan. This will help to hold it together and give it great shape.
If you do not have a muffin pan, carefully lay them on a Weber grill pan for easy transport to and from the smoker.
Most who make these place a pat of butter on top of each one for flavor and moisture.. I rarely say no to butter 😉
I just happened to have ¾ stick of butter in the fridge and I cut it into 8 equally sized pieces.
Setup your smoker for cooking at about 275°F with indirect heat. If your smoker uses a water pan, fill it up.
I recommend letting any smoker preheat for 30-60 minutes before using it as this allows all of the metal to heat up and that helps to maintain heat and to recover faster when you open the door or lid.
I used the Camp Chef Woodwind pellet grill for chicken thighs but any smoker will work great as long as it can maintain the temperature adequately. You can definitely cook these at lower temperatures if you need to but it will take longer.
About the Camp Chef Woodwind
Pellet smoking is an ALL WOOD method of smoking.. like a big stick burner, the heat comes from burning real wood and the smoke is just something that naturally happens when you burn wood. There is nothing more “real” than using real wood to cook and smoke your food.
Many of you have let me know that you purchased this pellet grill due to my recommendations and that you are having the time of your life using it. I love hearing how you are having fun with your smoker! I only recommend smokers that I love to use and if I love to use it, I just naturally think that you will too.
If you are looking for an easy to use smoker that burns REAL WOOD for heat and smoke, that's versatile enough to smoke, bake, barbecue, grill and even sear, then look no further. This grill is for YOU!
Back to Setting Up the Smoker..
Once the smoker is preheated and ready to go, it's time to smoke!
If you want to see all of my recommended smokers.. check them out HERE.
The cooking instructions include (2) sub steps.. cooking them for about 40 minutes at 275 °F then foiling them to tenderize and finish.
Place the muffin pan of wrapped chicken thighs on the smoker grate and leave them for about 40 minutes. This is to get them to about 145-150°F and to get some smoke on them.
After this, cover the muffin pan with a piece of foil to let the thighs tenderize and finish cooking. I recommend using a leave in thermometer such as the “Smoke” by Thermoworks to monitor them. This process will only take about 20-25 minutes tops for them to reach 170-175°F.
Once they finish, use a instant read thermometer to check each one and make sure they have reached at least 165°F with an optimum temperature of 170-175°F for tenderness.
Make a batch of my barbecue sauce or your favorite sauce and coat each piece of chicken liberally using a basting brush. You can also dip the thighs in the sauce if you like.
Place the thighs back in the smoker at 275°F for about 10-15 minutes to set the sauce.
Bring them in the house and serve them up immediately.
***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:
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
These smoked chicken thighs are first stuffed with strips of jalapeno and a healthy dollop of cream cheese then wrapped in bacon and smoke cooked to complete.