Bacon Wrapped Stuffed Chicken Thighs

[James J]

Here is the starting lineup:


Added some feta cheese to the boneless skinless chicken thighs.
I use reduced fat so it doesn’t run all over the place, but you’ll see later that it also doesn’t melt well on the potatoes.


a little asparagus

wrapped them in bacon.


on the performer with some corn and crash hot potatoes


a little longer


and ready

No plated pic, so come serve yourself!

 

[G Schafer]

I'm on my way!

Gerry

 

[Joan]

James, great job. (I was going to say "beautiful job", do men mind that term?) lol

 

[Rich Dahl]

Very nice cook.

 

[Michael Richards]

Every bit of that cook is amazing from start to finish!

 

[SteveF (Alpine)]

Everything looks awesome!!! Dare I say beautiful?

Do you find the asparagus to cook thoroughly in the center of the chicken or do the centers remain a little al dente?

 

[Michael Richards]

Everything looks awesome!!! Dare I say beautiful?

Do you find the asparagus to cook thoroughly in the center of the chicken or do the centers remain a little al dente?

I was having the same thought, and James how did the bacon cook?

 

[James J]

I was having the same thought, and James how did the bacon cook?

Thanks for all the nice comments!

I used the thinner pieces of the asparagus to help the cooking process. They came out a little al dente. As for the bacon, I thinned it out by pressing it away from me on my cutting board with the back of my knife. It grew in length by about 50%. I finished it over the vortex to crisp it up.

 

[Cliff Bartlett]

Love the cook James. Will have to give that one a try!

 

[Rich G]

Yeah, that looks like a winner, James! I'll sub a different cheese when I do it, but that looks like a great way to dress up some BSCB!

R

 

[Brad Olson]

James, if you placed the thighs so that the asparagus tips were away from the fire instead of toward do you think they could've cooked longer to soften the stalks without incinerating the tips?

 

[James J]

James, if you placed the thighs so that the asparagus tips were away from the fire instead of toward do you think they could've cooked longer to soften the stalks without incinerating the tips?

We thought the charred tips had great flavor. The rest of the stems were cooked through, but had a slight snap to it. I wouldn’t have cooked them longer because we don’t like them mushy. We have made these several times and are quite pleased with the outcome.