Bacon Wrapped and Stuffed Chicken Thighs

These Bacon Wrapped and Stuffed Chicken Thighs are filled with poblano peppers that are stuffed with a cream cheese/cheddar/chive mixture, then glazed with jalapeno jelly and “It’s My Rub!” and are absolutely delicious.  You have to try these!

 

 

 

 

 

Ingredients

Peppers

• 4 small           Poblano peppers
• 1 teaspoon    It’s My Rub! Power Blend
• 1 cup             grated cheddar cheese
• 8 oz.              cream cheese
• 1/4 cup          sour cream
• 1/4 cup          chopped green onion

Chicken and Bacon

• 4                    Boneless skinless chicken thighs, pounded evenly
• 8                    Slices of bacon

Glaze

• ½ cup           Jalapeno jelly
• 1 teaspoon   “It’s My Rub!” Smooth Blend or Power Blend

Directions

Peppers

Wash, then slice peppers open on one side and then remove the seeds and ribs. Keep the stem intact to provide structure and stability to the pepper.

Mix the remaining ingredients together and add “It’s My Rub!” Seasoning to taste, about 1 teaspoon.

Stuff the poblano pepper with the cheese mixture.

Chicken

Pound each of the chicken thighs between two pieces of plasic wrap with a meat mallet or the bottom of a sauce pan until the thighs are approximately ¼” in even thickness.

Sprinkle “It’s My Rub!” Seasoning on each side of the chicken.

Wrap a single piece of chicken around the stuffed poblano pepper.

Bacon

Wrap two slices of bacon around the stuffed chicken thigh and use one or two tooth picks to hold the bacon in place.

Cooking and Glazing

Cook the bacon wrapped chicken thighs in a 350 degree oven or Big Green Egg using indirect heat until the internal temp reaches 160 degrees, about 30-40 minutes.

Glaze

Brush the bacon wrapped chicken thighs with melted jalapeno jelly (Microwaved) and then lightly sprinkle with “It’s My Rub!” Seasoning.

 

Serve with Roasted Corn and Roasted Cherry Tomatoes

Gently stir in the roasted tomatoes into the corn and serve. Optionally, serve separately.

Roasted Tomatoes

Cherry or grape tomatoes can either be skewered, cooked whole, or sliced in half to roast. Brush or rub the skewered tomatoes with olive oil and then lightly season them with kosher salt. Cook them in a 350 degree oven or Big Green Egg, using indirect heat, for about 15 minutes. Look for the tomato skins to start to wrinkle and then take them off.  Roasting the tomatoes greatly concentrates the flavor of the tomatoes.

 

 

 

 

 

Roasted Corn

Link to Roasted Corn Recipe: Click HERE

I hope enjoy this meal!  And, when people ask, “what makes this taste so good?”…you can proudly say, “It’s My Rub!”

Thanks for reading!

Bruce and Kelley Underwood

Copyright 2015 Underwood’s It’s My Food!, LLC