Bacon Wrapped Jalapeno Chicken Thighs Recipe

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Bacon Wrapped Jalapeno Chicken Thighs Recipe

Last year I did a series on Football Food, and this week I added a few more recipes. These are simple and quick recipes that are perfect for having folks over to the house to watch the game – or at a tailgate.

This one is for Bacon Wrapped Jalapeño Chicken Thighs and it’s a big hit at my house.

For this recipe I’m using boneless, skinless chicken thighs. You can find these at your local grocery store fresh or frozen, and you can even debone them yourself if you want.

When it comes to chicken most people choose the more expensive breast. I’m not sure why thighs get a bad rap, but they have more flavor and stay juicier when cooked. That’s why we use them in competition cooking.

Here’s what you’ll need for these Bacon Wrapped Jalapeno Chicken Thighs:

– 8 Boneless Skinless Chicken Thighs
– 4 Jalapeno Peppers
– 8oz Cream Cheese
– 8 Strips of Bacon
– 1 Stick of Real Butter

Seasoning:

– Killer Hogs The BBQ Rub. (or your favorite BBQ Rub)
– Killer Hogs AP Rub 

Let’s get started making these Bacon Wrapped Jalapeno Chicken Thighs:

Remove the thighs from the packaging and place on a cutting board designated for poultry. If there is any excess fat on the thighs go ahead and trim it off. Season each side with a good dose of my AP Seasoning.

Split the Jalapeño Peppers in half lengthwise and remove the seeds and veins. Fill each half with cream cheese and sprinkle a touch of Dry Rub on top.

Place the stuffed pepper cheese side down in the center of each chicken thigh and form the meat around the pepper. Next wrap each thigh with a strip of bacon.

To keep the thighs in a natural shape while cooking I use one of my Competition Chicken Pans.  Spray the pan with cooking spray and place each thigh upright in the pan. Season the thighs with a little Killer Hogs Dry Rub and place a Tablespoon of Butter on each one.

For this cook I’m using my Big Green Egg running at 300 degrees. Throw on a couple chunks of pecan for some smoke and place the chicken pan on the center of the grate.

After 45 minutes the bacon should start to brown and the chicken will have absorbed enough smoke flavor. Cover the pan with aluminum foil and continue to cook until the internal temperature hits 165 degrees.

Check the internal temps with a Thermapen. To make your life a lot easier – every BBQ’er and griller needs a Thermapen – an instant-read thermometer.  And using a DOT (probe thermometer) will allow you to monitor the chicken thighs while you cook and even set to alarm when it hits the right internal temp.

At this point remove the pan from the smoker. Be sure to where insulated gloves because it will be hot. Carefully take each Bacon Wrapped Jalapeno Chicken Thighs out of the chicken pan and re-season each side with BBQ Rub. Place the thighs on a chicken rack and back out on the smoker for 5-10 minutes. This gives the rub time to dry.

For the finishing glaze I use a bottle of Killer Hogs The Bbq Sauce. Heat it in a small pan or in the microwave for 5 minutes stirring occasionally. Once the rub has set, dunk each Bacon Wrapped Jalapeno Chicken Thighs in the warm sauce and place it back on the rack to drain.

The rack goes back on the Egg for a final 5-10 minutes. Just long enough for the Bacon Wrapped Jalapeno Chicken Thighs to “tack up”. If you see it getting dark remove the thighs immediately.

Let the Bacon Wrapped Jalapeno Chicken Thighs rest for just a few minutes and they’re ready to serve. You may have to make several batches at your next football party because these are always a big hit!

Malcom Reed
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Bacon Wrapped Jalapeno Chicken Thighs