Stuffed Grilled Bacon Wrapped Chicken Thighs Food

BACON WRAPPED STUFFED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees.
• Place cream cheese in a large glass bowl and microwave for 15 seconds, just till softened. Add sour cream, shredded cheese, paprika, parsley, garlic, a dash of salt and 1/2 tsp pepper. Mix well, then add rice and mix again. Set aside.
• Lay the boneless chicken thighs (well trimmed of fat) out on a cutting board and season with tsp salt and 1/2 tsp pepper. Next, spoon cheesy rice mixture onto each thigh. Roll up chicken and wrap with two slices of bacon per thigh. I didn't need toothpicks, but if you think your thighs won't stay closed, use the toothpicks to keep thigh shut, bacon secure and stuffing in.
• Once chicken is stuffed and wrapped, place in a shallow baking dish and bake uncovered for 35 minutes. Turn oven up to 500 degrees and cook for 10 more minutes or until bacon is browned and crisp. Remove from oven when done and plate immediately. If you leave in baking dish, make sure to drain bacon grease.
• All you have to do now is add some steamed broccoli, and you've got yourself a seriously delicious meal. Oh, and feel free to experiment with the stuffing. You could add spinach, spices, herbs, olive. Gosh. Your choices are endless! And, for a healthier version, use chicken breast and wrap in tin foil. I know, I know. Kind of defeats the purpose, but, definitely better for those that are watching their waistline as well as their wallets.

AIR FRYER BACON-WRAPPED CHICKEN THIGHS

Steps:

• Combine softened butter, garlic, thyme, basil, salt, and pepper in a bowl. Place butter on a piece of wax paper and roll up rightly to form a butter log. Refrigerate until firm, about 2 hours.
• Lay one bacon strip flat on a piece of wax paper. Place chicken thigh on top of the bacon and sprinkle with garlic. Open up the chicken thigh. Place 1-2 tsp of the cold finishing butter in the middle of the chicken thigh. Tuck one end of bacon into the middle of the chicken thigh. Fold over the chicken thigh and roll the bacon around the chicken thigh. Repeat with remaining thighs and bacon.
• Preheat an air fryer to 370 degrees F (190 degrees C).
• Place chicken thighs in the basket of the air fryer and cook until chicken is no longer pink and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

STUFFED & GRILLED BACON WRAPPED CHICKEN THIGHS

Steps:

• Prepare your charcoal for the grill (I'm sure this is good on gas too but the charcoal grilling was out of this world). Spray a 12x12 or so piece of heavy duty foil with cooking spray. When coals are ready, place a piece of heavy duty aluminum foil directly on the grill directly over the hot area.
• Saute the mushrooms, shallots, garlic in the butter over medium heat until soft. Remove from the pan to a plate to cool at least 10 minutes.
• (If you were trying to do the whole thing on the grill, I'm sure you could cook this mixture on a piece of foil also).
• Run your finger up under the skin of each thigh to make a pocket. Divide the mushroom mixture into fourths and stuff each thigh with 1/4 of the mixture. This takes some patience, but starting at one end of the thigh, wrap 3 pieces of bacon to secure the mushroom mixture inside and try to wrap each piece of chicken in the bacon.
• You can secure with toothpicks, but I didn't and it was fine. I just had to be careful when turning them over.
• Grill on the foil, turning every 10 minutes. Fat will accumulate on the foil, allow this to happen for the first 30 minutes of grilling.
• After 30 minutes, punch holes in the foil or remove it completely and allow the chicken skin side to have 10 minutes of direct grill contact.
• Serve hot and crispy.

GRILLED PESTO STUFFED CHICKEN THIGHS

Steps:

• Preheat the grill.
• Loosen skin from thighs to form a pocket; stuff with pesto.
• Season chicken with salt and pepper.
• Grill the chicken, turning once, until cooked through, about 35 minutes.
• Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
• Toast bread on grill.
• Serve chicken on bread, garlic side up.

GRILLED BACON WRAPPED CHICKEN (IN FOIL)

Steps:

• On four large sheets on aluminum foil, place 4 slices of bacon in the center of each.
• Evenly divide onion slices, and neatly place on top of the bacon slices (add jalapenos and/or mushrooms on top of the onions).
• Place the large chicken pieces on top of the onions (and other vegetables) and add salt, pepper and garlic.
• Smother chicken in sweet baby ray's barbecue sauce (1/4 cup to each chicken thigh--- add more if desired).
• Wrap chicken in tight foil packets; double wrap for extra support.
• Place wrapped packets on hot coals; Cook for one hour, turning over ever 25 minutes.
• Let sit for 10 minutes once you remove from grill (be very careful when opening-- very hot!).

FRIED CHICKEN THIGHS STUFFED W/ SWISS CHEESE WRAPPED IN BACON

Steps:

• Flatten chicken to 1/4 inches thick.
• Slice cheese lengthwise to make 8 even strips.
• Place one strip of cheese in center of each thigh.
• Fold long sides of chicken over cheese; fold ends of chicken over and wrap each with a slice of bacon, secure with a wooden toothpick.
• Combine egg whites and lemon juice.
• Combine flour and lemon pepper.
• Dip chicken in egg mixture.
• Dredge in flour mixture.
• Heat at least 1 inch oil to 350°.
• Fry chicken 15 minutes or until golden, turning once.
• Drain and enjoy!