Smoked Bacon Wrapped Chicken Thighs
Try this Smoked Bacon Wrapped Chicken Thighs recipe, or contribute your own.
Try this Smoked Bacon Wrapped Chicken Thighs recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -6 (91g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Remove any extra, loose fat from meat
- Place meat in bowl and cover with buttermilk
- Cover and place in fridge for 4 hours
- Remove from fridge and drain buttermilk. Discard buttermilk
- Place single layer of meat into container
- Sprinkle a generous coat of rub onto meat
- Place another layer on top of the first
- Sprinkle a generous coat of rub onto 2nd layer of meat
- Repeat layers until all meat is coated with rub
- Cover and place in fridge for 2 hours
- Remove from fridge
- Stretch a piece of bacon until it is about 2x its normal length
- Wrap stretched piece of bacon around thigh
- Lay on cookie sheet or Bradley rack
- Preheat smoker to 240°F
- Smoke cook with cherry wood for about 2 hours or until center of meat reads 165°F using a digital meat thermometer or Thermapen
- Serve immediately
Smoked Bacon Wrapped Chicken Thighs: A Busy Mom's Guide to Weeknight Deliciousness
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious enough to satisfy my family's hungry tummies after a long day. That's why I've fallen head-over-heels for this Smoked Bacon Wrapped Chicken Thighs recipe. It's a game-changer, transforming humble chicken thighs into a flavor explosion that's surprisingly simple to create.
The secret lies in the preparation. The overnight buttermilk marinade tenderizes the chicken to perfection, while the generous coating of Jeff's rub (I use a store-bought blend, but feel free to experiment with your own!) adds a depth of flavor that elevates this dish beyond ordinary. Wrapping each thigh in a piece of stretched bacon adds another layer of smoky richness and juiciness. The slight char from the smoker adds another dimension of flavor.
Forget about spending hours in the kitchen. The majority of the work is done the night before! Marinate the chicken, pop it in the fridge, and wake up to the promise of a fantastic meal. The smoking process itself takes about two hours, which is easily manageable, even on a busy weekday. While the chicken smokes, I can tackle other household chores or simply relax with a cup of tea and watch the kids play.
My family absolutely loves this dish. The smoky bacon perfectly complements the succulent chicken, creating a symphony of flavors in every bite. The kids gobble it up, asking for seconds, which is always a win in my book. It's a versatile dish, too. Serve it alongside your favorite sides - mashed potatoes, roasted vegetables, a simple salad – and you have a complete and satisfying meal.
I often prepare a double batch on the weekends and freeze half for a quick weeknight meal. This saves me even more time during the busy week. It's a fantastic make-ahead option that allows for stress-free weeknight dinners, leaving me with more time to focus on what matters most: my family.
Tips for Success:
- Don't skip the buttermilk marinade! It's key to tender and flavorful chicken.
- Stretching the bacon is crucial for even coverage and prevents it from shrinking too much during smoking.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
- Experiment with different wood chips for smoking. Cherry wood is classic, but applewood or hickory can also work beautifully.
- Leftovers are amazing! Shred the chicken and use it in tacos, salads, or sandwiches for a quick and easy lunch or another dinner.
This recipe isn't just about the delicious meal; it's about reclaiming precious time in my busy life. It's about creating a comforting and flavorful meal that my family will cherish without sacrificing my sanity or my precious free moments. So, try it – you won't regret it!
Ingredients you'll need:
- 10-12 boneless, skinless chicken thighs
- 1/2 gallon buttermilk
- Jeff's rub (or your favorite dry rub)
- 1 lb bacon
- Jeff's barbecue sauce (optional)
- 1/2 cup orange juice (medium pulp preferred)
