Bacon-wrapped Stuffed Chicken Thigh recipes
This is one of the all-time favorite grilled chicken thigh recipes with its full-flavored marinade and the smoky bacon wrapping.
The dark meat of the thigh always stays moist and grills quite quickly so they're perfect for these types of recipes.
The goat cheese blends perfectly with the roasted red pepper and green onion to make a creamy stuffing that oozes out as you cut into a bacon-wrapped thigh.
If you're in a hurry this is one of those recipes that are great for a fast week-night meal.
The thighs are marinated in a zesty lemon-olive oil mixture that enhances the stuffing flavors.
This grilled chicken thigh recipe pairs perfectly with this Twice Baked potato recipe.
Serves: 4 - 6
Prep time: 20 minutes
Direct Heat: 475F - 500F
Note: for best results marinate at least 2 hours (4 hours is better)
Place each chicken thigh side-by-side in a glass dish and pour the marinade over the pieces, turning at least once to ensure all sides are covered.
Cover the dish and refrigerate at least 2 hours but 4 hours is better.
Remove the chicken from the refrigerator. Unroll several pieces and place them on your working surface.
Place 1 tablespoon of unripened goats milk cheese near one end of the chicken thigh.
Place a piece of flame-roasted red pepper on the cheese and 1 piece of 3" green onion beside it.
Roll each piece of thigh up and wrap a piece of bacon around it, secured with a toothpick.
Variation: These chicken thigh recipes are usually wrapped in bacon but you can also try wrapping with pancetta or proscuitto instead.
After 10 - 15 minutes lift the lid and flip the pieces over if they're showing nice browning and grill marks on the bacon and chicken.
Some of the goat cheese may slightly leak out but most of it remains inside.
Close the lid.
After another 10 - 15 minutes lift the lid and check the chicken thigh recipe.
It should be done after 30 minutes but if you can insert an instant read thermometer in the meat (not stuffing) and get internal temperature of at least 165F then remove the chicken.
Cover and let rest 5 - 10 minutes before serving.
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