Danny G's Stuffed Chicken Thighs
These are powaful good. I like to use the boneless skinless thighs from Albertsons and pound em out flat..stuff then roll em up. If you cant find them the big Butterball thighs work well.
>Danny Gaulden said this I think:
Stuffed Chicken Thighs inspired by Danny Gaulden
Take as many thighs as you need and skin them. Then cut a slit along the bone, and remove it. Stuff the pocket, from the removed bone, with about a 2 or 3 inch long, pencil thick piece of Monteray Jack cheese, a few diced onions and diced jalepeno peppers that have been seeded and ribed. If you have room left, add more cheese, if necessary. You could also use jalapeno cheese and diced green peppers with onions. Season the inside lightly with your favorite chicken rub. Now take a toothpick and use it to close the pocket.
Wrap each thigh with a strip of bacon and pin the bacon to the thigh with another toothpick. Place thighs in pan and drizzle with Italian salad dressing until at least half covered. Let marinade for at least 2 hours. Turn thighs in marinade every hour.
Cook indirect with medium heat at 250 to 300 degree till done, then place thighs directly over low fire to brown and crisp up bacon, if this isn't accomplished during the cooking process. Or, Q thighs directly over the coals till done. CAUTION: If Q'ing directly over the coals, don't make a big fire. A small one will work best, and not burn the bacon and thighs. You could use apple, cherry, pecan or hickory for smoke flavor. Use a combination of wood if desired A variation: After removing the bone you could take your favorite meat pounder and flatten the thighs to about 1/4 inch. You could stuff with your favorite stuffing and turn these into roll ups.
You could do the same thing with boneless skinless chicken breasts.
Use you imagination for stuffing!