Chicken thighs stuffed with cream cheese,
roasted garlic and sun dried tomato then sprinkled with Dizzy Pig
Tsunami Spin spice rub, wrapped in bacon and cooked at 400° raised grid for about 45 minutes (internal temp of 195°). A tip of the hat to
Kristi (Necessary Indulgence) for the inspiration.
My seven year old can hardly wait.
On the BGE (along with a stragler from the batch of standard chicken thighs that I cooked for use in other dishes).
Done... should have added more sun-dried tomato... otherwise perfect.
Every time my elbow bends my mouth flies open.