bacon, ham, and cheese chicken thighs
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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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yield
4 or 2 generously
prep time
1 Hr
cook time
2 Hr
method
Smoke
Ingredients For bacon, ham, and cheese chicken thighs
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4 lgchicken thighs
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8dill pickle slices
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16gruyere cheese, cut into match sticks
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16ham,cut into match sticks
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slicedijon mustard
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8 sliceapplewood smoked bacon
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salt and pepper
How To Make bacon, ham, and cheese chicken thighs
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1Remove bone,from the chicken thighs, sprinkle with salt and pepper.
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2Skin side down, brush each thigh with dijon mustard.place 2 pickle slices on the thighs.
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3Add 4 pieces each of the gruyere cheese and ham inside the thighs
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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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5Remove from smoker, let rest 15 minutes. Remove twine. Serve with your favorite sides enjoy.
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