Tastes like chicken? Not quite! These smoked bacon wrapped chicken thighs include the best of both the worlds of chicken and pork.
Thighs have always been my favorite. When Mom fried up a chicken, I was quick and always got at least one of them away from my three siblings.
And you just can't beat bacon!
A great thing about thighs is that they are usually inexpensive - and I like cheap eats! The chicken for my recipe came out of a 10 pound bag of leg quarters I bought for 59 cents a pound. What a deal!
You could always purchase boneless thighs, and that would make this recipe a lot quicker start-to-finish. But I took the hard way out, opting to bone them out myself.
Boning isn't difficult to do - separate the thigh from the drumstick (if you're starting with leg quarters), trim off the skin and excess fat, then cautiously separate the meat from the bone. You'll be left with a nice looking piece of chicken that's great in many recipes
And what about the leftover scraps? Put the bones, skin and fat into a saucepan with a few seasonings and enough water to cover. Simmer for an hour or so, strain off the broth and use it in your next soup recipe.
My Char-Broil gas smoker worked out well once again! I really like the way it can maintain the higher temperature needed for recipes like this one.
Something I noticed was that the outer layer of the chicken meat was showing a bit of a pink smoke ring. My guess is that the curing salts from the bacon were absorbed into the thighs, causing the color change.
Go ahead a give these smoked bacon wrapped chicken thighs a try sometime. This batch I smoked was juicy and tender, and the added bacon flavor was the icing on the cake!
Oh, I just had a thought. Next time I believe I will try wrapping the chicken around a bit of mozzarella cheese before it goes into the bacon blanket. Sounds good, doesn't it?