Bacon Wrapped Jalapeno Chicken Thighs | Stuffed Boneless Chicken Thighs Malcom Reed HowToBBQRight

hey welcome back to have a barbecue right today we're going to be talking chicken thighs and I'm not doing your ordinary chicken thighs today I've got something really special these are going to be a boneless skinless chicken thigh that I stuffed with some jalapeno and cream cheese seasoned them real good with the dry rub and in places the skin I've got some awesome applewood smoked comport family farms bacon that we're going to wrap around them we're going to be cooking these out of the smoker as always I'm going to my trusty chicken pans here that's going to make them just a beautiful shaving these thighs like a great football food if you're if you're tailgating or if you want to have a party watch the game they're also great appetizers any time so we're going to get started here this is what you're going to need first you start with a pack of these bottomless skinless chicken thighs now you don't have to trim them very much sometimes there's some excess skin on them but I found these at my local grocery store and I didn't do a whole lot tool then we need some good bacon we've got about a block of cream cheese here that I just cut up into slices and then I've cut up about eight jalapeno peppers here and I'm just going to use a half in each chicken but what you want to do is take a spoon and rake out all the seeds and veins and milds that pepper up a lot so it takes some of that heat away so the first thing we want to do here is get our chicken thighs seasoned and for that I'm using my AP seasoning I'm going to season both sides with that salt and pepper and garlic you know you can put any kind of seasoning that you like on at this point this all-purpose is great on chicken it's going to be wrapped up with the comport farms bacon anyway so give it some great flavor but we want something right on the chicken thigh itself so we've got the thighs seasoned and a flip them back over here where the intermediate parts up where the bone was this is where I'm going to take my jalapeno stuff it with a little cream cheese I just took a block of cream cheese and cut it into strips there alright so I have all the pepper stuff and I'd like to get just a little rub right on top of that cream cheese to give it a little extra flavor and I use that cream cheese because it stands up to the eat and then won't melt and run out if you use something like a cheddar or pepper jack or something like that it will melt and the high heat that we're going to cook these in the smoker and it will run out and we'll have any cheese in that pepper so now I'm just flipping these peppers over so that cream cheese is right up against the chicken meat now we can wrap around it and get our bacon round so now we've got it back to the thigh shape now we want to get some skin on it that's where this calm part baking is coming in and you can use any bacon you want here but I'm telling you this calm part hogs their heritage bread throughout meat it tastes awesome so if you give them a shot find them on their website come party rock so here's never going to do the bacon round I usually just take a piece of bacon and stretch it just a little bit to get some extra length out of it get the chicken in your hand and just kind of lap it over now we need to come all the way around and make sure we kind of catch it and tuck that piece in and then we're going to tuck this around and on the bottom side we'll just overlap it a little bit make sure your pepper stays in there but that's exactly how it should look right there now I'm going to knock the rest of these out real quick will show you getting them in the pan okay we've got all our chicken thighs wrapped with that kampar bacon now we're going to show you how we're going to cook them in a pan now this is one of the chicken pans that I use I use this in competition a lot when we're doing chicken thighs because it holds the shape what I've done is just sprayed it with the light coat of cooking spray so nothing sticks to it we're going to take each chicken thigh and drop it down in the pan just like that now the bacon will stay on it as it cooks it can't draw up the chicken can't spread out this pan is going to hold its shape the whole cook now if you don't have one of these chicken pans you can use one of the small aluminum foodservice pans and what I've done pack them in there tight they'll hold their shape but you can also take toothpicks and poke through them to get that thought begging to stay on but if you use a pan like this you don't have to worry about that it has nowhere to go so when it season the types of these with some barbecue rub it I'm using my barbecue rub at this point you can use whatever you like but we're going to season them again when they come out of the of the pan so we can really get it on all sides this is kind of just playing the first little initial seasoning and I'm on top each one of these chicken thighs with a pad of butter that's going to melt down it's going to mix with that bacon fat as the bacon cooks really gives some great flavor on these thighs all right we've got the thighs in our chicken fan I've got an egg firing up outside now we're going to cook these chicken thighs today look 275 to 300 degrees right in that range it's going to take you know roughly two hours for the whole cook the first part of the cook we're going to get them into pecan smoke and we're going to let them just hang out you don't have to do anything to just maintain your temp so whatever kind of grill you're cooking on shoot for that 275 to 300 mark really don't need it any hotter than 300 and hold it there now about half way in we're going to take and cover this Cheeta pan up with aluminum foil so we can really trap some of that peat in there arm really get those thoughts tender they're gonna cook it in that bacon fat and that butter it's going to make them great so once we get about 160 570 internal in the thighs I want to get them out of the pan seized them with rub on the outside and put them back out there on a rack and just let them dry out for about five minutes then we're going to glaze them in our barbecue sauce set that sauce on make sure that internal temperatures hitting 175 they're going to be done so the cooking process is pretty easy go outside get the grill ready for show you how we're going to put these out in just a second stick around alright so I've got the egg fired up we're sitting ringer right under 300 degrees got a little bit of pecan wood on this we're getting a little smoke just going to get the lid closed and we're going to let this cook about 45 minutes I'll check on I know it's going to take 45 minutes to an hour before I need to wrap them with full oil so come back and we'll show you what they look like at that stage we're going to cover it up the foil all right you see the eggs sit right at 300 degrees and that's okay with this chicken in the pan that's right where I want it make that bacon render it's been 45 minutes so I'm going to go ahead raise it up masu we're working with starting to get some good color the bacon is getting brown you see that the butter and the bacon fat mixed and bubbly now we're going to get it tender so I'm going to get a piece of foil here and just cover up our pan all right it's been about 25 minutes I just want to check a few of these with my thermapen yeah they're hitting like 165 170 I know they're right where we want them so I'm going to get these off now we're going to take them inside get them out of the pan so let's get them off here take them back inside and be very careful use some gloves with some liners underneath it's something with this pans very hot so I'm just going to get the thighs out of the butter now this gets them out of the butter slows them down we still need a few more degrees on but we're going to get that because we're going to put them back out here we're just going to Reese's in with some dry rub it's really going to give them some great color so now I just hit the tops of the thighs with some of the killer hogs the barbecue rub at this point how you use whatever rub you like I like this on them it does real well for us so we'll get the bottoms seasoned on the sides we'll put this back out on the egg there just for you know about ten minutes is all it takes at this point we're just really trying to sit this wrong before we glaze them check out our egg on 300 degrees that's right where we want it we're going right back on the grill just set the rack and all down we need about ten minutes is all to set this rub then we're going to glaze them so get the lid closed let it cook for about ten minutes show you what it looks like when we glaze all right it's been about ten minutes that rub is set just like the one it's got some great color now it's time to glaze these chicken thighs so I'm going to take them inside she drop them down a little pan where we can carry them inside okay we're right inside ready to glaze these chicken thighs and just come on and what I happen to took some barbecue sauce just killer hos barbecue sauce straight out of the bottle got it really hot and pour it in this dish you can use whatever sauce you want at this point me I like the killer hog sauce of course it's my sauce and it does well for us and comps makes a beautiful glaze on me and we'll just just gently pick the thigh up give it a quick duck and the warm sauce and set it back down you want to use gloves with liners because you know to have the sauce pretty warm when you warm it up it can use a small pot or just you know pop it in the microwave if you want to whatever it takes to get that sauce getting hot but you want it hot so it runs off so it doesn't get real thick on top of the thigh and then I've still got it in a rack in the same rack sit in the pan so he can drain then we're ready to get right back on the smoker so these ties are now ready to go back outside I'll take them back outside they only need about five to seven minutes just long enough for the glaze to sit a little bit they're already reached the dumbness point we're good to go I'm going to set this glaze real fast let's do it those same tips between 275 and 300 let's get them outside all right our chickens been glazing for about seven eight minutes here on the egg and that's all I wanted to do the sauce kind of looks sticky I don't want it to risk burning so that's where I want to go ahead and get it off it's still got something to eat on it so we're going to take it inside at this point all right so we've got these jalapeno cream cheese stuff boneless skinless chicken thighs wrapped in kampar bacon all ready to go man does that sound great so now we let it rest just about ten minutes all I can take here and I wanted to cut into one show you what they look like on the inside so let me let me finally find one of these here let's cut it right down the middle can you see that's pretty cool shot you can see the pepper you see the cream cheese and the chicken thighs all the way done man I know that's going to be some good eats I'm gonna take a bottle one on the back here first thing I get you know is that jalapeno though coming through but it's not hot then the creaminess from the the cheese chicken tastes great bagging at the end finish with a sweet sauce glaze the next time you're cooking for the big game or where you got the tailgate going on give these bacon-wrapped jalapeno chicken poppers a try they're excellent there easy to do with the little prep you don't take no time at all to cook thanks for checking out how to barbecue right today subscribe to our channel if you like what we're doing we put that videos all year long you can also find us on Facebook and Twitter we'll see you next time you

Channel: HowToBBQRight

Views: 1,357,786

Rating: 4.9336171 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, stuffed chicken thighs, bacon wrapped chicken thighs, recipe for bacon wrapped chicken, bacon wrapped stuffed chicken thighs, stuffed chicken recipes, smoked bacon wrapped chicken thighs, barbecue chicken thighs, smoked bacon wrapped chicken, stuffed boneless chicken thighs, recipes for boneless chicken thighs

Id: OZvhpkaAcqs

Length: 11min 23sec (683 seconds)

Published: Fri Nov 06 2015