On a mid-winter’s Saturday I had planned on cooking up some stuffed chicken thighs on the Weber, but with outside temps only being in the teens by mid-morning heading outside to fire up the kettle was not in the plan.
Being that all the ingredients were on hand I knew that it was a good day to try this recipe out on the oven.
Not everyone has a Weber Kettle, smoker or even a gas grill and let’s try to adapt an outdoor cook to be done tastily indoors.
Here is how we did stuffed chicken thighs, wrapped in bacon.
Chicken Bacon Bombs!
Chicken Thighs - skinless / boneless - as many as you need
Bacon - thin sliced - one slice per thigh
Jalapenos - one half - seeded per thigh
Mozzarella Cheese - sliced as in pics below
Seasoned Kale Greens - canned - drained very well
Tango Spice Rome Is Burning - as much as you like!
Method We Used:
Trim the thighs if needed, or as you like.
Lay bone side up, yes there is no bone, just pretend for a second.
Sprinkle Rome Is Burning on the inside of the thighs.
Lay a slice of cheese, jalapeno, and a teaspoon-or-so of kale on each thigh, then close it up.
Wrap a piece of bacon around each stuffed thigh and place it on a wire rack which is on a foil lined, rimmed baking sheet.
Sprinkle more Rome Is Burning on top of each oe, as much as you like.
Cover with plastic wrap and place in the fridge for an our. This helped the bacon tighten up.
Remove thighs from the fridge and then preheat the oven to 300 degrees.
When oven is preheated, remove plastic and place baking sheet on the middle rack. Yes, I did write remove plastic, just because.
Bake at 300 degrees for 50 minutes, at this time remove from the oven, and crank the heat up 400 degrees.
While oven temp is climbing, brush on your BBQ sauce of choice.
Place back in the oven and check the internal temp after ten minutes.
Once you are there, take the chicken out and let them rest for at least 10 to 15 minutes, to let the cheese and juices set back up a little.
Now of course ‘this is nothing like’ bbq or grilling, but it was darn tasty indeed. These thighs were excellent, the crisp sauced bacon, plump juice dark chicken, cheesy goodness along with the pop of flavor from the collard greens.
Top all of this with Rome Is Burning and you have some great bites for sure.
I purposely saved a couple to put in the fridge overnight, tightly wrapped in plastic wrap. Later we sliced each one real thin and served them on toasted baguette slices.
So, whether the weather is not cooperating with your plans for a cookout or cooking outdoors is just not an option where you happen to be, crank that oven and get cookin’!
As Always, Thank You For Reading!
|Rome Is Burning - Yes!|
|Cheese & Rome!|
|Add The Jalapeño & Kale|
|Wrapped In Bacon & Ready To Bake|
|On The Wire Rack|
|Tasty Thighs Indeed!|