Smoked Chicken Thighs Wrapped in Bacon with Mushroom Stuffing

Smoked Chicken Thighs Wrapped in Bacon with Mushroom Stuffing

I look for any reason to get my Bradley Smoker going and the other day I created a recipe I knew had to be shared with you. Chicken thighs are amazing in the smoker as they taste amazing and do not dry out like chicken breasts can. Normally I smoke chicken thighs with the bone in, but this recipe is with boneless skinless thighs.

Boneless chicken thighs are perfect for stuffing, and this mushroom and parsley stuffing works great in this dish. The stuffing is mild and takes in the smokey chicken and bacon flavour notes. These chicken thighs are wrapped in bacon because, well, because everything should be wrapped in bacon!

I used extra thick bacon (pork belly can work as well!) so I cut it in half. If you use thin or normal sliced bacon, leave them whole. Spoon a little bit of the stuffing in the middle of the chicken and close up the thigh, wrap with the bacon and tie with string. It is that easy!!

Just look at these little bundles of goodness!

Set the smoker to 250F and use your wood of choice for the smoke. I used alder wood and it turned out awesome, but any wood should produce a great result! Smoke it for 2 to 2 1/2 hours or until the internal temperature of the meat is 170F.

Look at those smoked bundles! They have incredible colour to them and are still juicy when cut into.


5.0 from 3 reviews
Smoked Chicken Thighs Wrapped in Bacon with Mushroom Stuffing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Smoked Main Course
Serves: 4
Ingredients
  • 8 boneless, skinless, chicken thighs
  • 4 slices of thick bacon or 8 slices of thin bacon
  • 2 tbsp butter
  • 8oz mushrooms, finely chopped
  • 1 onion, minced
  • 2 garlic cloves, minced
  • ½ cup chopped parsley
  • salt and pepper to taste
  • string
Instructions
  1. Prepare the stuffing by melting the butter in a saucepan. Add onions, mushrooms and garlic. Cook until the onions are tender. Add parsley, salt and pepper and cook another few minutes. Remove the mushroom stuffing from the heat and let it cool to room temperature.
  2. If you are using thick bacon, cut each slice in half. If you are using thin/normal slices, then leave them whole.
  3. Place a strip of bacon on a cutting board. Lay a chicken thigh on the bacon slice. Spoon a modest amount of mushroom stuffing on the middle of the chicken thigh. Gently wrap the chicken thigh and bacon around the stuffing. Tie with some string.
  4. Smoke, using wood of choice (I used alder), at 250F for 2 to 2½ hours. Internal Temperature of the meat should be 170F.
  5. If the bacon has not crisped up enough, place on the grill for a few minutes.
 

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16 comments

  1. Wow Steve, those look absolutely awesome. I’ll bet using the darker thigh meat kept it really juicy!

  2. There is nothing bad about this idea Steve, except that I can’t make it since I’m without a smoker or grill this summer. Damn!

  3. Delicious! I wish I had a smoker.

  4. I’m hungry !

  5. Chicken thighs are so delicious! I would love these!

  6. Darn… you beat me to the punch. I was going to do a bacon wrapped chicken soon too. :) I knew it was a good idea… and from the looks of your delicious chicken… I was right. I love that you stuffed it with the mushroom stuffing too. Well done!!! Have a great weekend! :) You will see my bacon chicken soon… :)

  7. Okay, you’ve hit on so many of my favourite flavours here…chicken, bacon and mushroom! Pinning this one.

  8. Wow, these look fabulous! It may be time to invest in a smoker :)

  9. Oh god!! I love everything about this recipe, Steve! The bacon wrapping just takes it over the top!

  10. Made these yesterday afternoon. They were very good, but the bacon over-powered the flavors in the stuffing.

    Smoked them using Pecan and the chicken was very tender and delicious! Next time though, I will skip the bacon wrap. :)

  11. I don’t have a smoker. Is it possible to do this on a gas bbq grill or in an oven? If so what temp and how long?

    • Hi Tiffany. This could easily be done in the oven. I would cook it in the oven at 375F for 25 minutes and then raise the temperature to 450F for another 10-15 minutes so the bacon crisps up. The internal temperature of the chicken needs to be 165F so depending on the amount of stuffing and thickness of the chicken thighs, the cooking time may need to be adjusted. I hope this helps!

  12. Fantastic recipe !!!!!!!!! All our dinner guests loved them (except the guy that doesn’t like mushrooms – I did not know this in advance) . Even reheated as a snack my chef friend raved about them. Going to do them next week for a birthday gig.

  13. I cold smoked them for about an hour and a half using hickory, then oven baked at 180 degrees for 40 minutes. Delicious one of the best smokes I’ve had in while.

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