Get ready to elevate your next gathering with a dish that promises to be the star of the show: Smoked Chicken Thighs Wrapped in Bacon with Mushroom Stuffing! Imagine tender, juicy chicken thighs infused with the rich, smoky flavor of hickory or apple wood, all while being enveloped in crispy bacon. This mouthwatering recipe not only tantalizes your taste buds but also impresses your guests with its gourmet appeal. In just over two hours, you can create a culinary masterpiece that will have everyone coming back for seconds. Are you ready to dive into the delicious details of this savory delight?
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 chicken thighs
- 6 slices of bacon
- 1 cup mushrooms, diced
- 1/2 cup cream cheese, softened
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare your smoker by preheating it to 225°F (107°C). Use hickory or apple wood chips for best flavor.
- In a medium bowl, mix diced mushrooms, softened cream cheese, chopped green onions, garlic powder, salt, and pepper until well combined.
- Carefully separate the skin from each chicken thigh, creating a pocket for the mushroom stuffing.
- Generously stuff each chicken thigh with the mushroom cream cheese mixture, ensuring even distribution.
- Smooth the skin back over the stuffing and secure it by wrapping each thigh with a slice of bacon, covering the entire surface.
- Season the outside of the bacon-wrapped thighs with additional salt and pepper.
- Place the prepared chicken thighs on the smoker rack, ensuring they are not touching each other.
- Smoke the chicken thighs for approximately 2 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove from smoker and let rest for 10 minutes before serving to allow juices to redistribute.
- Slice and serve hot, garnishing with additional chopped green onions if desired.
Tips
- Choose the Right Wood: For the best flavor, opt for hickory or apple wood chips when smoking your chicken. Each type adds a unique taste that complements the rich flavors of the bacon and mushroom stuffing.
- Prep Ahead: You can prepare the mushroom stuffing in advance and store it in the fridge. This will save you time on the day of cooking and allow the flavors to meld beautifully.
- Don’t Rush the Smoking: Smoking at a low temperature (225°F) for two hours is key to achieving tender, juicy chicken. Avoid the temptation to crank up the heat; patience is essential for the best results.
- Use a Meat Thermometer: To ensure your chicken thighs are perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This guarantees that the chicken is safe to eat and retains its juiciness.
- Let It Rest: After removing the chicken from the smoker, let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring each bite is as flavorful as possible.
- Garnish for Presentation: A sprinkle of fresh chopped green onions not only adds a pop of color but also enhances the dish's flavor. Serve with your favorite sides for a complete meal!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 3g
Protein: 35g
Fat: 26g
Saturated Fat: 10g
Cholesterol: 160mg
