These Bacon Wrapped Smoked Chicken Thighs are the ultimate combination of smoky, savory, and crispy. They are perfect for a summer BBQ or a cozy night during colder months.
These smoked chicken thighs are bacon-wrapped and seasoned with a homemade spice rub.
Then filled with a jalapeno popper stuffing will have your taste buds dancing.
If you are looking for a delicious and flavorful dish to impress your friends and family, look no further than this chicken thighs recipe. Not only are they easy to make, but they are also packed with bold flavors that will leave everyone wanting more.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
Jump to:
❤️ Why you'll love this recipe
- Smoked bacon-wrapped chicken thighs is a simple meal that is full of delicious smoky flavor
- The bacon adds a crispy texture to the outside of the chicken while keeping it juicy and tender on the inside.
- Plus, who doesn't love anything wrapped in bacon?
🧾 Ingredient List
As an Amazon Associate, I earn from qualifying purchases.
- boneless skinless chicken thighs
- jalapenos
- thick-cut bacon
- cream cheese
- salted butter
- paprika
- garlic powder
- salt
- black pepper
- BBQ Sauce
Equipment
- Smoker
- Pastry Brush
- Mini Loaf Pan
- rimmed baking sheet
- Cooling Racks
- aluminum foil
- Instant Read Thermometer
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat the smoker to 300 degrees fahrenheit. Slice your butter into squares that are 1 tablespoon each. Set aside.
Step 2: In a small bowl, mix the paprika, garlic powder, salt, and black pepper until thoroughly combined, and then set it aside.
Step 3: Fill each jalapeno half with 1 tablespoon of cream cheese.
Step 4: Lay out the chicken thighs, smooth side down. Put a jalapeno half in the middle of each chicken thigh, width-wise.
Step 5: Sprinkle the inside of each thigh and the jalapenos with the seasoning mixture.
Step 6: Roll each chicken thigh, tightly, like you would a fruit roll-up. Then wrap a piece of bacon around each rolled thigh, and place the loose side of the chicken down into a cavity in the loaf pan.
Step 7: Sprinkle the remaining seasoning over top of the chicken, and then top each thigh with a pat of butter. Place the thighs in the smoker for 45 minutes and then cover the top of the pan in tin foil.
Step 8: Smoke for another 30 minutes. Then remove the chicken thighs from the mini loaf pan and place them on a rack over a baking sheet. Space the thighs apart from each other. Baste with your favorite BBQ sauce and smoke for another 15 minutes.
Step 9: Remove the thighs from the smoker once the internal temperature reaches 165 degrees f and let rest for 10 minutes. Serve and enjoy.
Oven Baked Instructions
If you do not have a smoker, oven-bake the chicken thighs. It won't have that smoky flavor but the chicken will be delicious. You can add a little liquid smoke to your BBQ sauce.
Bake the chicken thighs in a preheated 375°F oven for about 45 minutes. Then add the BBQ sauce and continue to bake for another 15 minutes or until the internal temperature of the thighs is 165°F. I will add this to the recipe
Eileen's Tips for Success
- For this recipe, use boneless chicken thighs and not bone-in thighs making it easy to stuff them with jalapeno and cream cheese.
- Use your favorite type of wood chunks but I prefer using sweet wood like cherry wood or apple wood.
- The cooking time may vary depending on the type of smoker and your smoker temperature so make sure to use an instant-read thermometer to check the internal temperature of the chicken in the thickest part of the thigh.
- For this recipe, use your favorite barbecue sauce. Homemade or store-bought is your choice. Our family enjoys Sweet Baby Ray's.
Variations
Do you want to change up this recipe? Here are some ways to vary the flavor of this dish.
- Smokey flavor: If you want more of a smoked flavor to your rub, use smoked paprika instead of regular paprika.
- More heat: Add some chili powder, cayenne pepper, or red pepper flakes to the dry rub.
- Sweet Rub: Add a pinch of granulated white sugar or light brown sugar to the spice mixture.
- Switch up the flavors in this chicken recipe and use Homemade Fajita Seasoning, Homemade Chicken Rub, Homemade Chili Seasoning, or Homemade Cajun Seasoning for this recipe.
Make ahead, storage, and freezer tips
Storage: Store leftover juicy chicken thighs in an airtight container in the fridge for 2-3 days.
Make ahead: If you want to make these ahead, I recommend that you stuff and season them, then cover your pan with foil and store it in the fridge. When you are ready to smoke them preheat your wood pellet grill and follow the directions.
Freezing: You can freeze the chicken before cooking them. To do this, prepare the chicken as directed and then wrap each piece individually in plastic wrap and place them in a freezer-safe bag. When you are ready to cook them, thaw them in the fridge overnight and then follow the directions for smoking.
Serving Suggestions
One of my favorite sides to serve with these delicious smoked chicken thighs is Instant Pot Mashed Potatoes, not only are they fluffy and creamy but super easy to prepare.
Another great choice is these Crispy Oven Roasted Potatoes.
This Oven Roasted Green Beans recipe is an easy recipe that is a great side dish to serve with these perfect smoked chicken thighs
Similar recipes
These Dry Rub Chicken Wings are a simple recipe that your whole family will enjoy.
Slow Cooker Sweet Chili Chicken is another chicken recipe to make when you need to spend less time in the kitchen.
Want to make a whole chicken instead? Air Fryer Rotisserie Chicken is a great recipe that is very easy to make and enjoy.
Frequently Asked Questions
The best tip that I can give you is to pat your seasoning into your chicken so that it sticks well.
The target temperature should be at least 165 degrees f.
No, there is no need to oil the chicken before you smoke it. The butter in this recipe replaces the oil.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Smoked Bacon Wrapped Stuffed Chicken Thighs
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 6 (5-6) ounce boneless skinless chicken thighs
- 3 medium jalapenos , sliced in half long ways and stem removed
- 6 slices thick cut bacon
- 6 Tablespoons cream cheese
- 6 Tablespoons salted butter
- 1 Tablespoon paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- BBQ Sauce homemade or store bought favorite
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
- Preheat the smoker to 300°F/149°C. Slice the butter into 1 Tablespoon each. Set aside.
- Mix paprika, garlic powder, salt, and black pepper In a small bowl, until thoroughly combined. Set aside.
- Fill each jalapeno half with about 1 Tablespoon of cream cheese.
- Lay chicken thighs out, smooth side down. Place a cream cheese stuffed jalapeno half in the middle of each chicken thigh, width-wise (the chicken thigh needs to be rolled closed?
- Sprinkle the inside of each thigh and jalapenos with half of the seasoning mixture.
- Roll each chicken thigh, tightly. Then wrap a piece of bacon around each rolled thigh, and place the loose side of the chicken down into a cavity in the loaf pan.
- Once all the thighs are wrapped in bacon, use the other half of the seasoning and sprinkle it over the top of the chicken thighs. Top each thigh with one piece of butter.
- Place the thighs in the preheated smoker for 45 minutes and then cover the top of the pan in tin foil.
- Smoke for another 30 minutes, before removing the chicken thighs from the mini loaf pan and placing them on a rack placed over a baking sheet. Give them a little space from each other.
- Using a basting brush, coat each thigh in your favorite BBQ sauce (as much as you like) and let them smoke for another 15 minutes or until the internal temperature reaches 175°F.
- Remove the thighs from the smoker and let rest for 10 minutes. Serve and enjoy.
NOTES
- If the bacon isn’t wrapping well, lightly stretch it to thin out and be more flexible. Try to get the end of the bacon to stop on the loose side of the chicken so both are held in place in the loaf pan.
- Don’t go overboard on adding the cream cheese. Too much can be messy.
- I use hickory or cherry wood in my smoker for this recipe.
- The loaf pan helps keep the chicken thighs together and cook in the juices.
Comments
No Comments