If you made it to our Holiday Open House, you may have had the pleasure of tasting Darin Cram’s delicious stuffed chicken thighs, and we had more than a few people request instructions. So here it is, Darin’s original recipe using spicy andouille sausage and delicious bacon.

Ingredients:
6 deboned chicken thighs (can find in most supermarkets already boned out)
1 lb thin sliced bacon
1 pkg Johnsonville New Orleans-style sausage (you can find in same section as hot dogs)
Favorite Rub (I prefer Plowboys Yardbird)

Instructions:
Heat cooker to 275 degrees F…I like using apple or wild cherry for a smoking wood

1. Pull out a sheet of saran wrap. Lay thighs (one at a time) out flat in middle of plastic. Put another sheet of plastic over top. Lightly pound with meat mallet and thin the thigh out a little to about a ¼” thick.

2. Dust the inside of the thigh with rub. Cut one sausage to length — it should fit in the middle of the thigh and leave about a ¼” on each side. Now roll the thigh with the sausage in the middle. It should look kind of like a chicken egg roll.

3. Dust outside of thigh with rub. Wrap a slice of bacon length-wise around the thigh. Make it as tight as possible to help hold the sausage in. Now take another slice of bacon and wrap the thigh. This time you can hold in it place with a toothpick if you like.

4. Put in smoker at 275 degrees F, until chicken is done and bacon is close to crisp. You will be looking at about 1 ½ hrs. When Bacon looks like it is getting close, glaze at least twice 15 minutes apart with sauce (I like using Blues hog Tennessee Red). Remove from cooker and let set 5-10 minutes. Slice in ½” slices. Enjoy!