Jalapeño bacon wrapped chicken thighs...

[Spinaker]

Here is my version. I bought four chicken thighs yesterday. First I rinsed them under cold water and patted them dry. Then I peeled back the skin and seasoned under the skin with Meat Church's Honey Hog Rub. Its lower in salt than other rubs, so it works perfect for my version of these, because I season at each level to compound the sweetness and the spices. I seasoned under the skin and placed a small piece of butter under the skin as I replaced it. Then I seasoned on top of the skin, then wrapped them in Bacon and dusted them again with the rub.
I warmed the Keg up too 400 F with the cast iron pan in the Keg. I didn't have any muffin pans so I opted for old trusty to get me through this one. Once it was up too temp, I threw the thighs on the smoker and let it roll. With about 20 mins left, I basted with a combo of Texas Pepper Jelly, Blues Hog BBQ sauce and a little bit of Blues hog mustard sauce. They were fantastic. One of the best things I have ever made. No question. Thanks to @BB'd_Nuke for the inspiration.

The flavor and tenderness was out of this world. Very sweet and Hot. Peppery undertones backed by the oak smoke I had rolling in the Keg. And I couldn't be more happy with the color. I was amazed. I am really happy that my chicken game is going to be getting more attention this summer.

[Spinaker]

BBQ'd_Nuke

[martybartram]

Those are truly gorgeous pics! magazine worthy for sure, bet they were scrumptious

[BBQ'd_Nuke]

Haha, those look outstanding, nicely done!!!!!

[Tim E]

Looking good!

[fzxdoc]

Spinaker, you're really getting your chicken game on big time! Those look delicious.

Did you stuff the thighs with anything before rolling and toothpicking them?

And a second and even more important question: who had to clean the skillet?

Kathryn

[CandySueQ]

I'd be using bread to sop up every bit of that juice!

[Spinaker]

Spinaker, you're really getting your chicken game on big time! Those look delicious.

Did you stuff the thighs with anything before rolling and toothpicking them?

And a second and even more important question: who had to clean the skillet?

Kathryn

Kathryn,
I didn't stuff them. I left these ones bone in. I wanted to start relatively simple here. I just wanted chicken wrapped in bacon. The rub and the sauce are the stars here. The only thing I stuffed them with was a small piece of butter under the skin. They may not look it, but they were really easy to make. Thats why I was so surprised when I opened the lid to find these little gems glistening in the sun. I just had to take a picture. Thanks for your kind words my friend.

As for the skillet, we used those drippings for the potatoes and some bread, and it was out of this world good. And the skillet wiped clean with a good rinse of hot water and a wipe with a paper towel. I take great care of my cast iron. Its kind of like a second hobby or obsession for me. They are so well seasoned, baked on sugars are nothing for them. Usually it takes nothing more than a rinse with hot water and maybe a light scape with a poly scraper, thats it. There is nothing better.


CandySueQ CandySueQ Great minds think a like. We did just that, we also added it to a small cast iron bowl for spreading over the potatoes.

[Spinaker]

Great call on the feta. i am going to go with feta or cream cheese for the same reason. bbqoaf

[fzxdoc]

Thanks for the additional info, Spinaker. Sounds like you've got the cast iron pan techniques down as good as you've got BBQ techniques. Congrats again on a tasty cook. This is one of those times when I really wish we could eat with our eyes!
K.

[Spinaker]

Thanks!! Smellovision needs to be implemented as well. fzxdoc

[BBQ'd_Nuke]

Next time I'm gonna use siracha and bleu cheese in place of the cream cheese...

[gcdmd]

Queso fresco might be worth a try, as well, if you can find it. If not, fresh mozzarella is similar.

[Spinaker]

Next time I'm gonna use siracha and bleu cheese in place of the cream cheese...

I suppose bleu would stand up pretty well to the heat. That sounds awesome.