This smoked bacon wrapped chicken thighs recipe
includes the best parts of the chicken and pork worlds. And when worlds collide, interesting things happen!
always been my favorite. When Mom fried up a chicken, I was
quick and was always able to grab at least one of them away from my brothers and sister. And you just can't beat bacon. It makes everything better.
The 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 more difficult path, 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 herbs, spices and chopped vegetables, and enough water to cover. Simmer for an hour or so and strain off the broth.
Use your homemade chicken broth in your next soup recipe or as a replacement for the water when you cook rice.
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.
Give these smoked bacon wrapped chicken thighs a try. The batch I smoked was juicy and tender, and the added bacon flavor was the icing on the cake!
Next time I believe I,ll try wrapping the chicken around a bit of mozzarella cheese before it goes into the bacon blanket. Sounds good, doesn't it?