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Grilled Stuffed Chicken Thighs - Cowboy Kent Rollins

Prep Time 25 minutes
Total Time 55 minutes
Servings 4 to 6

Ingredients

  • 3 tablespoons whiskey we used Crown Royal Peach see substitute
  • 2 tablespoons honey
  • 2 jalapenos minced
  • 4-6 chicken thighs bone-in
  • ½ cup cream cheese softened
  • 4 garlic cloves minced
  • 2 teaspoons onion powder
  • 1 teaspoon dry mustard
  • 3 tablespoons light brown sugar
  • 4-6 slices thick-cut bacon

Instructions

  • In a small bowl, whisk together the whiskey, honey and jalapenos. Set aside.
  • In a large saucepan, add the chicken thighs and cover with water. Bring to a boil for 15 minutes. Remove the thighs to cool.
  • Clean and preheat the smoker or grill to a medium heat.
  • In a small mixing bowl, whisk together the cream cheese, garlic, onion powder, dry mustard and brown sugar.
  • Return to the cooled chicken thighs and carefully cut around the bone to remove and discard. Lay the thighs out, skin side down. Spoon about 1-2 tablespoons of the cream cheese mixture down the middle of each thigh where you removed the bone. Fold the thigh over and wrap the skin around. Wrap a piece of bacon around the thigh covering the open sides and secure with a toothpick(s).
  • Place the thighs on the grill or smoker. If using a grill, be sure to place the thighs on the indirect heat side. Cook/grill for about 10 minutes each side.
  • Generously baste the thighs with the whiskey glaze. Let cook for 3 minutes, flip the thighs and baste the opposite side. Cook for another 3 minutes or until the internal temperature reaches 165 degrees F.
  • Remove and baste again before serving.

Notes

You can substitute Peach Crown whiskey for any whiskey/bourbon and 1 to 2 tablespoons peach jam or preserves.