Well, this is exciting! I am one of the new bloggers for Bradley Smokers and I could not be happier. I still remember the day, a number of years ago, when I bought my first Bradley Smoker. It was the 4 Rack Digital smoker and, wow, did it ever open up cooking options for me. I love to do classic BBQ, but I also enjoy getting creative and trying new things to smoke. I am looking forward to sharing some of those creations with you!
Boneless, skinless, chicken thighs are perfect for stuffing. They create delicious little bundles that are already portion-sized! I like to wrap the chicken thighs with bacon because, well its bacon and everything is better with bacon. Seriously though, the bacon provides some needed fat to help keep the chicken thigh nice and moist. There are many different stuffing options that work great for chicken thighs. Below are three stuffing recipes that work great and each provide different flavours. Try any of these or get creative and make your own stuffing. The possibilities are endless really.
Smoked Stuffed Chicken Thighs
• 8 boneless, skinless, chicken thighs
• 4 slices of thick bacon or 8 slices of thin bacon
• stuffing of choice (see stuffing options below)
• BBQ sauce
1. Heat Bradley Smoker to 250F using wood bisquettes of choice (hickory, apple, Jim Beam all work well with this recipe).
2. If you are using thick bacon, cut each slice in half. If you are using thin/normal slices, then leave them whole.
3. Place a strip of bacon on a cutting board. Lay a chicken thigh on the bacon slice. Spoon a modest amount of stuffing on the middle of the chicken thigh. Gently wrap the chicken thigh and bacon around the stuffing. Tie with some string.
4. Smoke, using wood of choice (hickory), at 250F for 2 to 2½ hours. Internal Temperature of the meat should be 165F.
5. Brush with BBQ sauce before serving.
• 2 tbsp butter
• 8oz mushrooms, finely chopped
• 1 onion, minced
• 2 garlic cloves, minced
• ½ cup chopped parsley
• salt and pepper to taste
Prepare the stuffing by melting the butter in a saucepan. Add onions, mushrooms and garlic. Cook until the onions are tender. Add parsley, salt and pepper and cook another few minutes. Remove the mushroom stuffing from the heat and let it cool to room temperature.
Chorizo and Monterey Jack Stuffing
• 1 tbsp olive oil
• ½ pound chorizo meat
• 1 jalapeno pepper, seeded and minced
• ¼ red onion, diced
• 1 garlic clove minced
• 1 cup monterey jack cheese, grated
1. Heat the oil in a skillet. Add the garlic, chorizo, onion and jalapeno and cook until vegetables are tender and chorizo is cooked through, about 6-8 minutes.
2. Bring to room temperature.
3. Stir in the Monterey jack cheese.
Sun Dried Tomato and Mozzarella Stuffing
• 4-6 sun dried tomatoes, minced
• 3 shallots, minced
• 2 tbsp parsley, minced
• ½ tsp salt
• 1 garlic clove minced
• 1 cup mozarella cheese, grated
1. Mix all ingredients together until well combined.