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Smoked and Stuffed Chicken Thighs

Janet Busse
Janet Busse Posts: 1
edited November -1 in Poultry


6-8 chicken thighs-cage free 1 bag of fresh organic spinach-coarsely chopped Fresh Rosemary-need one sprig for each piece of chicken about 2-2 1/2 inches in length 4- 6 oz ghouda cheese-cut into small cubes about 1/4 to 1/2 inch in size 1 clove of garlic-you will need twelve to fourteen individual cloves, cut vertically into 1/3s Kosher Salt Fresh ground black pepper Crushed Red Pepper Olive Oil Tooth picks, 2-4 per piece of chicken or pieces of string about 6 inches or so in length for each piece Jack Daniels smoking chips


For each chicken thigh do the following: 1. Place the thigh between two layers of plastic and pound flat Then: 2. Brush the chicken thigh with a light coating of EV olive oil Top each thigh with: 3. About 2-3 Tablespoons of spinach 4. 4 to five pieces of garlic spread over spinach 5. Add 6-8 pieces of ghouda cheese bits 6. Kosher salt to taste 7. One sprig of Rosemary 8. Black Pepper to taste 9. 1/4 tsp crushed red pepper You will now roll the chicken piece, cramming the ingredients to the interior of the roll as best you can. Use either toothpicks or string to hold in place. Brush the grill with light grilling olive oil to prevent sticking. Use a smoker with Jack Daniels smoking chips that have been soaked in water for at least 15 minutes. Place the chicken on the grill over direct heat with smoking chips. Grill turning at least once, it will take approximately ten minutes for each side of the chicken. Rotate the chicken to keep them evenly situated over hotter areas as you grill. This recipe is best using chicken thighs; the dark meat lends itself to grilling without getting too dry. It is not recommended for white meat.


Number of Servings: 4-6

Time to Prepare: