With smoked bacon, wrapped chicken thighs are cooked slowly and low for the best grilled flavor. Learn the best wood and dry seasonings to use with our backyard BBQ recipe.
Chicken thighs wrapped in smoked bacon are a delicious grilled dish that will delight any crowd at your next BBQ or tailgate party. This delicious grilled meat is easy to prepare and cook, and only takes a few hours in your smoker. Taking a cue from our popular smoked chicken thighs recipe , this appetizer is wrapped in bacon for a flavorful, meaty bite.
Use a paring knife to trim away any excess fat around the thigh, including any loose skin or flesh. Pat dry with a paper towel to prepare our BBQ Dry Rub.
To wrap the bacon, stretch each strip to double the length. Wrap a strip of bacon per thigh, using a toothpick if necessary. Leave the thigh ends uncovered to allow more juice to drain during cooking.
We’re going to use my favorite BBQ Chicken Dry Sauce recipe to add a little extra flavor to the meat. This simple dressing uses a nice mix of paprika and chili powder to add a tangy meat kick when it comes straight out of the smoker.
Combine the dry dressing ingredients in a little pain. Place the chicken thighs separately on a baking sheet or foil pan. Apply massage generously to thighs, covering both sides. Find a spot where the skin is peeling away from the meat and rub the spice mixture there as well.
Use applewood chips to smoke chicken thighs and bacon. Fruity woods pair great with poultry and pork, and apple pairs perfectly with both meats in this recipe.
Avoid heavy woods like hickory or mesquite. These give off a dense smoke with an aroma that can envelop and overwhelm white meat and pork.
Times and temperatures
Chicken thighs should be smoked at 225°F(107°C) for 45 minutes per pound of meat until the internal temperature of the thickest part of the meat reaches 165°F(74°C). For our recipe this means that we have to smoke for about 2 hours.
Before cooking the chicken thighs, lightly brush the grill grates with canola oil. This will prevent the legs from sticking to the grates while cooking. Canola oil also has a high smoke point, which means it withstands heat well.
When YOU place the meat on the grates, an inch or two between each thigh. This allows for good airflow in the smokehouse, covering each leg with smoke evenly.