bacon, ham, and cheese chicken thighs
My aunt served these at a family reunion last summer in North Carolina and said it was her secret. Ha!!! Got you Tee Tee Irma????. But seriously the crispness of the bacon and chicken skin, the tangy dijon and dill pickle slices last but not least the creamy,buttery gruyere. this is a keeper.
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prep time
1 Hr
cook time
2 Hr
method
Smoke
yield
4 or 2 generously
Ingredients
- 4 large chicken thighs
- 8 - dill pickle slices
- 16 - gruyere cheese, cut into match sticks
- 16 - ham,cut into match sticks
- slice dijon mustard
- 8 slices applewood smoked bacon
- - salt and pepper
How To Make bacon, ham, and cheese chicken thighs
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Step 1Remove bone,from the chicken thighs, sprinkle with salt and pepper.
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Step 2Skin side down, brush each thigh with dijon mustard.place 2 pickle slices on the thighs.
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Step 3Add 4 pieces each of the gruyere cheese and ham inside the thighs
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Step 4Skin side down close the thighs. Place bacon in the former of a cross and close over bacon.securing with a piece of butcher's twine and snipping off excess. Place thighs in smoker and cook for 2 hours
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Step 5Remove from smoker, let rest 15 minutes. Remove twine. Serve with your favorite sides enjoy.
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