This is a recipe that goes great for tailgate parties or when you’re having friends over for the big game. It takes a little prep time but the end result is well worth it. Here’s what you’ll need.
- 2lbs Chicken Thighs
- 1lb Bacon
- 8oz Cream Cheese
- 8 Jalapeno Peppers (whole)
- 16oz Hot Wing Sauce ( I use Moore’s Buffalo Wing Sauce)
I used whole skin-on chicken thighs for this recipe but you can save a little time buying boneless, skinless thighs.
First remove the skin from the thighs and trim out the bone. I also remove any thick deposits of fat or tough membrane. Place the trimmed thighs in a ziplock bag and pour the Moore’s Buffalo Wing Sauce into the bag reserve 2 Tablespoons for later. Marinate the thighs for 2 hours in the refrigerator.
In a small bowl place the softened cream cheese and remaining 2 TBS of the wing sauce and mix well. Cut the ends off the jalapeno peppers and slice down the middle length wise. Use a small spoon to remove the seeds and ribs from the peppers. This is where the pepper gets its heat so be careful if you get any on your hands. It will burn your face and eyes if you touch them.
Spoon the cream cheese mixture into the pepper halves and place in the center of a thigh. Wrap the chicken around the pepper. Starting at one end, wrap the bacon around the chicken. It takes two pieces of bacon per thigh. Use 2 tooth pics to secure the bacon to the thigh. This also helps the thighs keep their shape while cooking.
Once all thighs are assembled, fire up the smoker to 275-300 degrees. Place the thighs directly on the cooking grate.
After 1 hour check the internal temperature and once it hits 165 remove the thighs from the cooker. Glaze with The BBQ Sauce and return to the smoker for another 30 minutes.
The thighs should be 175 internal and the bacon will be browned perfectly.