Bacon Wrapped Smoked Chicken Thighs are the perfect combination of bold flavor and minimal effort. With just a handful of ingredients and an easy prep process, this recipe delivers tender, juicy chicken thighs wrapped in crispy bacon and infused with irresistible smoky goodness. Whether you're hosting a backyard BBQ or just want a no-fuss dinner with big flavor, this dish hits all the right notes-savory, smoky, and satisfying.
Here's more of my favorite Smoker Recipes:
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Ingredients
- Chicken Thighs (Skinless and Boneless)
- Pork Rub - I used PS Seasonings PIG Rub
- Onion
- Bacon
- Cheddar Cheese Block
- BBQ Sauce - Chef Tim's BBQ
- Butter
See recipe card for quantities.
It's All About the Temp
The key to great smoked food is temperature! With the technology we have today-and the wide variety of meat thermometers available-there's no excuse for dry meat. We can easily monitor both the smoker temperature and the internal temperature of the meat to ensure a perfect cook every time. Think smarter, not harder!
Step-by-Step Instructions
- Step 1: Dice cheese into tiny cubes. Dice onion and place aside.
- Step 2: Use a food processor to ground the chicken thighs. Season ground chicken with BBQ sauce and 1 tablespoon of Pork Rub. Mix well.
- Step 3: In a heated skillet with melted butter, sauté onion and then place aside to cool.
- Step 4: Once onions are cool, combine onions, cheese cubes and seasoned ground chicken together. Form 2 oz meatballs (these were 2 inches thick and I was able to make 10).
Hint: To form meatballs easier, cool the mixture (meat, onion and cheese) in the fridge for 30 minutes.
- Step 5: Wrap each meatball with 1 piece of bacon. Hold bacon on with a skewer or toothpick. Season each meatball with Pork Rub. (see video for bacon cross-fold idea)
- Step 6: Preheat smoker to 275°F. Once preheated, place bacon wrapped chicken thighs onto the smoker. Use a meat thermometer to track temperature.
- Step 7: Cook chicken thighs until they reach an internal temperature of 180°F. Coat them with BBQ at the 30 minutes and 1 hour mark.
Substitutions and additions
- Meat: I've also made this with ground pork, venison and beef. Chicken thigh has turned out to be a favorite though.
- Cheese: Don't have cheddar? Using a Monterey Jack or Colby-Jack cheese works great too! I don't suggest using a creamy cheese like gouda or mozzarella. Creamy ones won't hold up their form well.
- Dairy Free? Leave out the cheese completely ;). It's still blasting with flavor!
- Additional Filler Ideas:
- Jalapenos
- Chives
- Bread Crumbs
- Brown Sugar
- Honey
Equipment
- Traeger Grills - This Timberline Series has me sold! Best smoker I have on the deck.
- Meater - Meat thermometers that can handle the high temps and Bluetooths right to your phone for easy monitoring.
- Food Processor - This is a 3 in 1 system for chopping, pureeing, blending and smoothie making. Any food processor or blender will work, but this one is my go-to!
- Quality Pork Rub - Check out my new favorite PIG Rub from PS Seasoning!
Storage
Refrigerate your Bacon Wrapped Smoked Chicken Thighs for up to 3 days in an airtight container (best if reheated in oven or air fryer). Can be frozen in an airtight container for up to 4 months.
More From the Smoker
- Pellet Grilled Salmon
- Pulled Ham
- Corned Beef Sliders
- The Best Chicken Wings (Smoked + Air Fried for Crispy Skin)
Video of Recipe
Recipe
Bacon Wrapped Smoked Chicken Thighs
Equipment
- Smoker or pellet grill
- Food Processor
Ingredients
- 1 Lb Chicken Thighs boneless and skinless
- 2 tablespoon Pork Rub
- ¼ Onion diced
- 10 Slices Bacon
- 2 Oz Cheddar Cheese Block cubed
- 2 tablespoon BBQ Sauce
- ½ tablespoon Butter for sautéing
Instructions
- Dice cheese into tiny cubes. Dice onion and place aside.
- Use a food processor to ground the chicken thighs. Season ground chicken with BBQ sauce and 1 tablespoon of Pork Rub. Mix well.
- In a heated skillet with melted butter, sauté onion and then place aside to cool.
- Once onions are cool, combine onions, cheese cubes and seasoned ground chicken together. Form 2 oz meatballs (these were 2 inches thick and I was able to make 10).
- Wrap each meatball with 1 piece of bacon. Hold bacon on with a skewer or toothpick. Season each meatball with Pork Rub. (see video for bacon cross-fold idea)
- Preheat smoker to 275°F. Once preheated, place bacon wrapped chicken thighs onto the smoker. Use a meat thermometer to track temperature.
- Cook chicken thighs until they reach an internal temperature of 180°F. Coat them with BBQ at the 30 minutes and 1 hour mark.
Chef Tim Clowers says
This was soooo good and a must try!!
Casey says
I loved these! Thanks for the easy to follow directions Chef Tim!