Bacon rolled stuffed chicken thighs

Hey Englishman, I like my chicken thighs with a sweet rub applied to them. I have an adjustable rig from the ceramicgrillstore.com and I place a rig extender on top of that with one of his ovals on top of that. Another words I cook them direct up very high in the dome at 400F dome until 200F inside the meat. When I cook them this way the skin gets nice and crispy. I also butterfly cut whole chicken and cook them the same way and cook until the leg or dark meat is 200F inside.

Sorry nothing fancy.

Have a great day in Italy

Being in Italy, try a variation on chicken saltimboca. I did a variant using thighs instead of the usual breasts. I did them on the Egg, direct, raised grill. Had to toothpick them together. They cooked very quickly.

You live in Italy, congratulations. We learned from a prior post that what you consider Italian sausage differs from what we consider Italian sausage in the US. We now understand that the term “Italian seasoning” also has no meaning where you are or anywhere for that matter. So although I am apparently speaking from nowhere, let me try and simplify this. When Italians fled Italy en masse in & around 100+ years ago, they took with them their methods but not necessarily their ingredients. Upon arrival in the middle of nowhere (insert any US City or town here), they used their methods in combination with what ingredients were readily available in their new homes. These varied somewhat from place to place. Over the very many years that have elapsed since, some of these have been homogenized into what are today generally accepted (in the US) as things like “Italian Sausage” (pork sausage with fennel and various spices), and “Italian Seasoning” (usually some combination of salt, pepper, red pepper, garlic, oregano…) & and so forth. It is not complicated. These are not nor are they intended to be authentic Italian foods, rather, they are Italian inspired foods created by Italians that moved to the US. We call ourselves Italian Americans. Mystery solved.

Regarding your specific question, since you like thighs, just stuff with your favorite sausage and/or cheese & some fresh herbs, roll up & season with salt & pepper – hard to beat that combination.

Another option is doing them in a muffin pan. These were boneless thighs pounded out & stuffed with sausage & fresh basil, some homemade rub applied (sweet paprika, salt, pepper, hot pepper, garlic powder, onion powder…), cheese was added at the end of the cook to prevent it from leaking out:



Put them in the egg indirect at about 400 for 10-15 minutes, until they can hold their shape:



Then remove to finish as well as add some flavor & color to the exterior:





When the are just about done, add a little cheese to the top if you want:





Very simple, very tasty

Those look great, Zippylip. I'm gonna have to try them that way.

Awsome
These are going on this weekend

Shane

What a super idea! That looks like something I need to try. Thanks for posting