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Stuffed chicken thighs question - fail

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Comments

  • shadowcaster
    shadowcaster Posts: 620
    Last time I did stuffed thighs I used goat cheese and they came out great
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
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  • robnybbq
    robnybbq Posts: 1,938
    Another question on the stuffed thighs and keeping the stuffing inside.  Do you pound them flat and roll them or slice a pocket and stuff?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • gdenby
    gdenby Posts: 6,239
    robnybbq said:
    Another question on the stuffed thighs and keeping the stuffing inside.  Do you pound them flat and roll them or slice a pocket and stuff?
    Sounds like a job for meatglue!

    I really do need to try some myself. My solution for stuffed thighs was just fold back over, and apply several toothpicks along the edges.
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  • Cookinbob
    Cookinbob Posts: 1,691
    I do chicken breast stuffed with ham and Swiss, switched to bacon and some Gorgonzola for more flavor. Cook on foil or a pan to catch melted cheese. Def kick the seasoning up. More salt plus sage or thyme is good. I serve with a white sauce made with chicken broth and spices
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • GATraveller
    GATraveller Posts: 8,207
    I use this seasoning on chicken fairly often and everyone in my family LOVES it.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
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    2 Large
    Peachtree Corners, GA
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  • TonyA
    TonyA Posts: 583
    In the produce section a lot of times you can find fresh pesto and olive tapenades .. spread those on the inside of your chicken .. it will also give your cheese something to bond to.  Fig spread, prosciutto and parmesan also works nicely.

    Roll a little loose ..leave the cheese somewhere to go besides squirting out the sides.

    You don't have to put smoke chips to get a nice fire cooked flavor on meats. Removing the chips will also allow you to cook vegetables at the same time.  peppers, onions, mushrooms skewered

    Try Goya Adobo seasoning... a great blend in a pinch.


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