In my opinion, the best part of the chicken is the thigh: it has enough fat to stay moist and that fat carries most of the flavor. Because it’s richer, enjoy this as an occasional treat rather than a daily meal. These smoked chicken thighs are seasoned on both sides with my original rub, then filled with strips of fresh jalapeño and a generous spoonful of cream cheese.
To hold the filling in place, each thigh is wrapped with a single slice of thin bacon and smoked until done. For an extra layer of flavor, glaze the finished thighs with a thick, tasty barbecue sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Smoker Temp: 275°F
- Meat Finish Temp: 170–175°F
- Recommended Wood: Hickory or Pecan
- 8 boneless, skinless chicken thighs
- Jeff’s original rub (or your preferred seasoning)
- 8 oz cream cheese
- 4 fresh jalapeños, cleaned and deseeded
- 8 slices of thin bacon
- ½ to ¾ stick of butter
- Muffin pan with at least 8 holes (large rectangular wells work best)
- Jeff’s original barbecue sauce (optional for glazing)
Clean and deseed the jalapeños, then slice them into strips about 1/4 inch wide. From four peppers you should get several strips—roughly six from each pepper depending on size.
Open the 8-ounce block of cream cheese and cut it into eight equal pieces. Set the jalapeño strips and cream cheese portions aside for stuffing.
Trim excess fat from each thigh using kitchen shears and a sharp knife. Lay the thighs flat and season the inside liberally with your rub.
Place one piece of cream cheese and 2–3 jalapeño strips in the center of each seasoned thigh. Fold the thigh over the filling to enclose it.
Stretch a slice of thin bacon slightly to lengthen it, then wrap it around each stuffed thigh to keep it closed. The stretched bacon helps secure the filling and adds flavor.
Set each wrapped thigh in a hole of the muffin pan to help them hold their shape while cooking. If you don’t have a muffin pan, use a grill pan or a sheet pan with a cooling rack.
Sprinkle the tops with additional rub. Many people place a small pat of butter on each thigh for extra moisture and richness; divide ½–¾ stick of butter into eight pieces and place one on each thigh.
Preheat your smoker to about 275°F using indirect heat. Use hickory or pecan for a robust smoke flavor. If your smoker has a water pan, fill it to help stabilize temperature and humidity.
Allow the smoker to preheat for 30–60 minutes so all the metal components reach a stable temperature and recover quickly when the lid is opened.
Place the muffin pan of thighs on the smoker grate and smoke for about 40 minutes to get smoke penetration and bring internal temperatures to roughly 145–150°F.
After 35–40 minutes, cover the pan with foil and continue cooking until the thighs reach 170–175°F, about 20–25 more minutes. Using a leave-in probe thermometer makes this step easy and accurate. An instant-read thermometer is recommended to verify final temperatures; aim for at least 165°F, with 170–175°F for optimal tenderness.
When the thighs are done, remove them from the pan and place them on a cooling rack, grill pan, or cookie sheet. Brush each piece generously with barbecue sauce, or dip them if you prefer.
Return the sauced thighs to the smoker at 275°F for 10–15 minutes to set the sauce and finish the glaze.
Remove the thighs from the smoker and serve immediately while hot. These pair well with simple sides like grilled vegetables, a fresh salad, or smoked potatoes.
Jalapeño Cream Cheese Stuffed Chicken Thighs
Ingredients
- 8 boneless (skinless chicken thighs)
- Jeff’s original rub (or your favorite rub)
- 8 oz cream cheese
- 4 fresh jalapeños (cleaned, deseeded)
- 8 slices thin bacon
- ½ to ¾ stick of butter
- Muffin pan with at least 8 holes (large rectangles recommended)
- Barbecue sauce (optional for glazing)
Instructions
-
Clean and deseed the jalapeños, then cut them into 1/4-inch strips. Cut the cream cheese into eight equal pieces and set aside.
-
Trim excess fat from the chicken thighs, lay them flat, and season the inside with your rub.
-
Place one piece of cream cheese and 2–3 jalapeño strips in the center of each thigh, then fold the thigh over to enclose the filling.
-
Wrap a stretched slice of bacon around each thigh and place them into the wells of a muffin pan to keep their shape.
-
Sprinkle the tops with additional rub and place a small pat of butter on each.
-
Preheat your smoker to 275°F using hickory or pecan for smoke and indirect heat.
-
Smoke the pan of thighs for about 40 minutes to develop smoke flavor and reach roughly 145–150°F internally.
-
Cover the pan with foil and continue cooking for 20–25 minutes, or until thighs reach 170–175°F for tender results.
-
Remove the thighs and place them on a cooling rack, grill pan, or cookie sheet. Brush with barbecue sauce if desired, and return to the smoker for 10–15 minutes to set the glaze.
-
Take them off the smoker and serve immediately.