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.