Chicken Thighs wrapped around cream cheese stuffed jalapeños and then wrapped with bacon.
8 boneless, skinless chicken thighs
4 jalapeños
225g cream cheese
8 pieces of bacon
115g butter
All-Purpose Rub (1 cup salt, 1/2 cup granulated garlic, 1/4 cup black pepper)
Your favourite sweet and smoky rub
Set the EGG for indirect cooking with the convEGGtor at 191°C/375°F. If desired, add some pecan chips for extra smokiness.
Trim any excess fat on the thighs and season each side generously with your favourite sweet and smoky rub.
Cut the jalapeños in half lengthwise and remove the seeds and veins. Fill each half with cream cheese and sprinkle a touch of all-purpose rub on top.
Place the stuffed jalapeños cheese side down in the centre of each chicken thigh and form the meat around the pepper. Next, wrap each thigh with a strip of bacon.
Place the wrapped chicken thighs in a drip pan, and top each piece of chicken with a pat of butter. Cook for 30 minutes, until chicken reaches an internal temperature of 74°C/165°F.
Remove from the EGG and let the chicken rest for 8-10 minutes, sprinkle more of your sweet rub on the chicken and spoon some of the butter sauce over the chicken.
Serve immediately.
