A couple years ago, my cousin threw an amazing party in Montana. It lasted three days, there were hundreds of people, and the food was stellar. One of the caterers made everything in a giant portable smoker, and the stand out item was a boneless chicken thigh stuffed with cheese and wrapped in bacon. Smoked or grilled, it is an undeniably delectable combination.
Special Equipment: Kitchen Twine
6 boneless, skinless chicken thighs
1 lb. Emmentaler cheese, sliced into 6 sticks
2 lb sliced bacon
Turn smoker on to “smoke” setting, or turn grill on to low.
Slice cheese into 6 thick sticks. Remove bacon from packaging. Cut 12 pieces of kitchen twine long enough to wrap around 1 chicken thigh.
Rinse chicken thighs and pat dry with paper towels. Stuff each thigh with a piece of cheese, and wrap with 2 strips of bacon. Tie with 2 pieces of kitchen twine so bacon is secure.
Smoke for 60 minutes, then turn heat to 225 and continue cooking for another hour. Grill on low for 1 hour.
Remove chicken when the internal temperature is 165°F. Make sure to insert the thermometer in the chicken and not in the cheese for a proper reading.