Most of the recipes I found online stuffed the thighs with seasoned cream cheese or Swiss cheese. I wanted to make something a little more savory and less rich so I stuffed these with a traditional poultry dressing, which you can make out of a box or from scratch. Of course, some added bacon makes everything even better. Boneless, skinless thighs make this a very easy recipe.
Brine the chicken thighs for at least 4 hours, or overnight.
Prepare the stuffing.
After brining is done and the stuffing is made, you can begin to assemble the thighs for cooking. Don’t use any seasoning with much if any salt – the brine and bacon will add plenty of salt to the thighs. I used just cracked pepper.
Open up each thigh one at a time and place a heaping tablespoon of stuffing on the inside. Roll the thigh closed around the stuffing, wrap with a strip of bacon and secure with a toothpick.
Cook the thighs on the grill, over a fire, in a smoker, or broil them in the oven. Cook them to 160 degrees internal temp.
