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Stuffed & Grilled Bacon Wrapped Chicken Thighs

By Sherri at the Beach

Added May 25, 2009 | Recipe #374127

Categories: Main dish Chicken Poultry

Photo by Sherri at the Beach

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Total Time:

Prep Time:

Cook Time:

1 hrs

20 mins

40 mins

Sherri at the Beach's Note:

My husband and I were away in a cabin and stopped in a winery while out and about. The host had recommended a nice chardonnay in answer to my inquiry what to serve with bacon wrapped grilled chicken. But then he recommended stuffing them before wrapping rather than marinating. This is what I came up with. I thought my husband had died and gone to heaven the way he was moaning about the taste. He loved it.

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Ingredients:

Servings:

Units: US | Metric

4 button mushrooms, chopped fine
1 shallot, chopped fine
2 garlic cloves, chopped fine
1 tablespoon butter
4 chicken thighs (large)
12 slices bacon

Directions:

1

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.
2

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.
3

(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).
4

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.
5

You can secure with toothpicks, but I didn't and it was fine. I just had to be careful when turning them over.
6

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.
7

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.
8

Serve hot and crispy.