Bacon Wrapped Smoked Chicken Thighs

Grilled smoked boneless bacon wrapped chicken thighs.
We really have gotten to like the boneless skinless chicken thighs. They have a lot more flavor and moisture than the white meat generally does.

These were cooked over indirect heat using charcoal on a Weber grill. They were great. Brian generally does the grilling and said he cooked these for about 8 or 9 minutes per side but it will vary depending on the grill heat and amount of charcoal you are using.

6 boneless skinless chicken thighs
6 slices of country or platter bacon
House seasoning ( 1 part garlic powder, 1 part ground black pepper, to 4 parts kosher salt )
6 skewers soaked in water

wood chips ( cherry, hickory etc.)

Combine the water and chips as well as the water and skewers about 20-30 minutes prior to beginning the recipe.

Prepare the grill by starting the charcoal in a chimmney type starter.   Then placing the hot coals on either side of the grill leaving the center without. 

Open the thighs and season them with the house mix or with seasoning of your liking.

Thread the bacon under one end of the open side of meat. Coming through the opposite side of the flesh push the skewer to go through the chicken and catch the bacon. Then guide the skewer into the opposite side of the chicken first catching the other end of the bacon so all is secured.

Place the wet wood chips in the bottom of the grill with the white hot coals.  Put the cooking rack in place making sure it is secure.  This will be the smoke for the meat being cooked.

Place the prepared chicken on the rack and cover the grill with it's cover.   Cook over the hot coals until bacon and chicken are done.  Remove to a plate and cover with foil or a lid and let it rest for 10 minutes before serving to recapture it's juices. 

Great served with fresh green beans cooked with new potatoes and carrots. A meal fit for a king or your average country boy!!

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