Feta and Peach Suffed Chicken Thighs
Creamy feta cheese mixed with sweet, juicy peach stuffed inside rich chicken thighs that are wrapped in bacon and smoked.
Ingredients
- 12 each boneless, skinless chicken thighs
- 8 oz feta cheese crumbles
- 4 oz diced peach
- 2 sprigs fresh thyme leaves stripped from stem
- salt enough to dry brine chicken
- 12 strips bacon
Instructions
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Liberally salt the chicken thighs on both sides and layer in your preferred contained. Cover and refrigerate for a couple of hours.
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Dice your peaches and combine with the feta cheese.
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Lay down a strip of bacon, place a chicken thigh flat on top, and add the stuffing mix. Some might fall out depending on the size of the thigh, and some might need a little more, but it should average out to about 1 oz per thigh.
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Wrap the bacon around the thigh and try to keep as much stuffing inside as you can. Use a skewer to hole it together, piercing one end of the bacon and going diagonally through the thigh so you come out through the other end of the bacon. I was able to fit 2 thighs per skewer.
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Set your smoker up for 300F and add your chicken thighs. Mine cooked about for 1.5 hours.
Recipe Notes
The peach didn't come through as strongly as I had hoped. I was looking for a little acidity and sweetness to balance the salty, meaty, and creamy flavours in the dish. This might have been because I used out of season peaches that weren't all the way ripe.
I think this dish would work well with other things substituted for the peach, like jalapeños or maybe pineapple to really get some acid in there.