Stuffed Chicken Thighs recipe

Chef Arnoldi

Stuffed Chicken Thighs:
- - - - - - - - - - - - - - - -

Take as many thighs as you need and skin them.
Then cut a slit along the bone, and remove it.
Stuff the now made pocket, from removing the bone, with about a 2 or 3 inch long, pencil thick piece of Monteray Jack cheese,
a few diced onions and diced jalepeno peppers that have been seeded and ribed.
If you want it with a little more kick, don't take the ribs out of the jalepenos.

If you have room left, add more cheese.
close the pocket with a toothpick.
Wrap each thigh with a strip of bacon and pin the bacon to the thigh with another toothpick.
Place thighs in non-reactive dish with some Italian salad dressing and place in the fridge.
Marinate for at least 2 hours - Turn thighs over in marinade every hour.

Cook indirect with medium smoke at 250 to 300 degree till done, then place thighs directly over low fire to brown and crisp up bacon, if this isn't accomplished during the cooking process.