For the stuffed thighs:
- 6 boneless skinless chicken thighs
- 8 oz (about 3 cups) mushrooms, diced
- 1 (about 2 cups) yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup parmesan, fine grated
- 1/2 cup breadcrumbs
- 12 slices classic cut bacon
- Smoke on Wheels BBQ Marinade
- Cattleman’s Grill Steakhouse Seasoning
For the lemon butter:
- 1/2 cup unsalted butter
- 2 tsp lemon juice zest of
- 1 lemon
- 1 tsp fresh thyme leaves
Trim excess fat and/or cartilage from the chicken thighs. Place in a zip-top bag with a bottle of Smoke on Wheels BBQ Marinade. Let marinate 30-60 minutes.
Combine the mushrooms and onions in a cast iron skillet over medium heat. Sweat until onions are translucent. Add the garlic and some Cattleman’s Grill Steakhouse Seasoning. Cook 1-2 minutes longer, stirring. Add the breadcrumbs and parmesan. Remove from heat.
Preheat your Yoder Smokers YS640 Pellet Grill, or other grill, to 400ºF, set up for indirect grilling. Remove chicken from the marinade. Lay out two slices of bacon. Place the thigh on the bacon. Season the thigh with Cattleman’s Grill Steakhouse Seasoning. Spread 1/4-1/2 cup of the filling over the surface. Roll the thigh up and wrap the bacon around. For added security, you can use toothpicks to hold everything in place.
Place the chicken in a half size foil pan. Cook on the main cooking grate until your instant-read thermometer inserted into the thigh shows an internal temperature reaches 165ºF. If you prefer your bacon further browned, very carefully place on the directly on the grate for a few minutes.
Melt the butter in a skillet. Stir in the lemon juice, zest and thyme leaves. Pour directly over the thighs while still warm.