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RECIPE
8 INGREDIENTS 8 STEPS 1hr

Bacon Wrapped Jalapeño Chicken Thighs

5.0
3 Ratings
This is a simple and quick recipe that is perfect for having folks over to the house to watch the game or at a tailgate.
Bacon Wrapped Jalapeño Chicken Thighs Recipe | SideChef
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This is a simple and quick recipe that is perfect for having folks over to the house to watch the game or at a tailgate.
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
1hr
Total Time
$0.93
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1 cup
Cream Cheese
1 stick
to taste
All-Purpose Seasoning
to taste
Barbecue Rub
to taste
Barbecue Sauce
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Nutrition Per Serving

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CALORIES
373
FAT
30.6 g
PROTEIN
20.9 g
CARBS
2.4 g

Cooking Instructions

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Step 1
Remove the Tyson® Chicken Thighs (8) 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 All-Purpose Seasoning (to taste) .
Step 2
Split the Jalapeño Peppers (4) in half lengthwise and remove the seeds and veins. Fill each half with Cream Cheese (1 cup) and sprinkle a touch of Barbecue Rub (to taste) on top.
Step 3
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 Wright® Brand Smoked Bacon (8 slices) .
Step 4
Spray a pan with cooking spray and place each thigh upright in the pan. Season the thighs with a little barbecue rub and place a tablespoon of Butter (1 stick) on each one. Place in the center of the smoker running at 300 degrees F (150 degrees C).
Step 5
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 F (74 degrees C). At this point remove the pan from the smoker. Be sure to where insulated gloves because it will be hot.
Step 6
Carefully take each thigh out of the chicken pan and re-season each side with barbecue 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.
Step 7
For the finishing glaze use the Barbecue Sauce (to taste) . Heat it in a small pan or in the microwave for 5 minutes stirring occasionally. Once the rub has set, dunk each thigh in the warm sauce and place it back on the rack to drain.
Step 8
The rack goes back on the Egg for a final 5-10 minutes. Just long enough for it to “tack up”. If you see it getting dark remove the thighs immediately. Let the thighs rest for just a few minutes and they’re ready to serve.

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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
30.6 g
39%
Saturated Fat
15.6 g
78%
Trans Fat
0.4 g
--
Cholesterol
149.5 mg
50%
Carbohydrates
2.4 g
1%
Fiber
0.3 g
1%
Sugars
1.6 g
--
Protein
20.9 g
42%
Sodium
291.0 mg
13%
Vitamin D
0.1 µg
0%
Calcium
39.3 mg
3%
Iron
0.9 mg
5%
Potassium
309.7 mg
7%
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