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!

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Smoker Temp: 275°F
  • Meat Finish Temp: 170-175°F
  • Recommended Wood: Hickory or Pecan
What You’ll Need
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Prepare Peppers and Cream Cheese

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.

Step 2: Clean up and Season the Thighs

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.

Lay the thighs flat on a cutting board and season the inside liberally with Jeff's original rub (Purchase formula here | Purchase bottled rub).

Step 3: Stuff the Thighs

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.

Step 4: Wrap Them Up

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.

Step 5: Into the Muffin Pan with Butter

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.

If you like, you can purchase this pan on Amazon.

Give them another good sprinkling of Jeff's original rub (Purchase formula here | Purchase bottled rub) for great flavor.

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.

Step 6: Set up the Smoker

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 these 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.

See my review on the new Camp Chef Woodwind WiFi

Once the smoker is preheated and ready to go, it's time to smoke!

Step 7: Smoke Cook the Stuffed Chicken Thighs

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 such as the handy dandy Thermapen which reads in just 2-3 seconds to check each one and make sure they have reached at least 165°F with an optimum temperature of 170-175°F for tenderness.

Step 8: Sauce Them Up (Optional but recommended)

Remove the chicken thighs from the muffin pan with a fork and lay them on a Weber grill pan, cooling rack or even a cookie sheet.

Coat each piece of chicken liberally with my original barbecue sauce (Purchase formula here | Purchase bottled sauce) using a basting brush. You can also dip the thighs in the sauce if you like.

Step 9: Finish and Serve

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.

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rubs and Sauce
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Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that 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:

I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

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Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

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Printable Recipe

Print Recipe
5 from 2 votes

Jalapeño Cream Cheese Stuffed Chicken Thighs

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.
Prep Time30 mins
Cook Time1 hr 10 mins
Cuisine: Hot Smoking
Servings: 8
Author: Jeff Phillips

Ingredients

  • 8 boneless , skinless chicken thighs
  • Jeff's original rub recipe (purchase recipes here)
  • 8 oz cream cheese
  • 4 fresh jalapenos , cleaned, deseeded
  • 8 slices of thin bacon
  • ½ to ¾ stick of butter
  • Muffin pan with at least 8 holes. Large rectangles are best.
  • Jeff's original barbecue sauce (purchase recipes here)

Instructions

  • Clean and deseed the jalapenos then cut them into ¼ inch strips. Cut the block of cream cheese into 8 equally sized pieces. Set aside.
  • Clean the fat from the boneless, skinless chicken thighs. Lay them flat on the cutting board and season liberally on the inside with Jeff's original rub (purchase recipes here).
  • Lay a piece of the cream cheese and 2-3 pieces of the jalapeno strips in the center of each thigh and fold over to close.
  • Wrap a piece of stretched bacon around each chicken thigh to hold it closed. Place the stuffed and wrapped thighs into the holes of a muffin pan to help them hold their shape while they cook.
  • Season the top of the thighs with Jeff's original rub (purchase recipes here) and lay a small pat of butter on top of each.
  • Preheat the smoker to 275°F using indirect heat and hickory or pecan for smoke.
  • Once the smoker is ready, place the pan of chicken onto the grate of the smoker and let them cook for about 40 minutes.
  • After 35-40 minutes, cover the pan with a piece of foil to tenderize the chicken and let them continue cooking for about 20-25 minutes or until they reach 170-175°F.
  • When they are finished, remove from the pan and lay them on a cooling rack, cookie sheet or Weber grill pan. Coat with Jeff's barbecue sauce (purchase recipes here) and continue cooking for about 10 minutes to let the sauce set.
  • Remove from the smoker and serve immediately.
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