Bacon Wrapped Sausage Stuffed Chicken Thighs

This is a very flavourful meal, that is actually easier to make than it looks.

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I loved this meal... It has all of the savory flavours of sausage and then with the crispy bacon this is an incredible meal. Lets get started.

I pulled the casing off some hot Italian sausages and mashed the sausage up. I de-boned antibiotic free chicken thighs and stuffed the sausage in the center.

I then folded the chicken around the sausage and wrapped a bacon strip around the chicken thigh itself and skewered it together. For the outside I made my own homemade meat rub. Use any meat rub you desire or make something that is both bold, sweet and savory.

Coat the outside of the chicken and bacon with your meat rub and place these on the smoker. Now, a Traeger smoker is best but if you do not have a smoker, these can be either BBQ'd on low or placed in the oven to bake, as long as you are ready to hit broil at the end to crisp up the bacon.

These smoked at 180 degrees for 1 hour and then I up'd the temp to 350 degrees to cook for about another hour. Please do check the internal temp of both the chicken thigh and the sausage inside. Sausage should hit 160 degrees, and chicken thighs 165, so basically get to 165 generally.

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