Smoked Bacon Wrapped Stuffed Chicken Thighs

Smoked chicken thighs wrapped in bacon and stuffed with jalapeno popper filling.

Smoked Bacon Wrapped Stuffed Chicken Thighs

Stuffed Jalapeno Popper Bacon Wrapped Smoked Chicken Thighs is an easy dinner idea. Chicken thighs are stuffed with a jalapeno popper filling and wrapped in bacon. Perfect for a tasty, easy dinner, summer parties, BBQs, and tailgating.

Course Main Course

Cuisine American

Keyword smoked bacon wrapped chicken thighs, smoked chicken thighs, smoked stuffed chicken thighs

Prep Time 20

Cook Time 1 30

rest time 10

Total Time 2

Servings servings

Calories 376kcal

Author Eileen Murphy Kelly

Equipment

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

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

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

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.

I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

and portion sizes.

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Nutrition