Stuffed & Grilled Bacon Wrapped Chicken Thighs

1. 1

   Prepare your charcoal for the grill (I'm sure this is good on gas too but the charcoal grilling was out of this world). Spray a 12x12 or so piece of heavy duty foil with cooking spray. When coals are ready, place a piece of heavy duty aluminum foil directly on the grill directly over the hot area.

2. 2

   Saute the mushrooms, shallots, garlic in the butter over medium heat until soft. Remove from the pan to a plate to cool at least 10 minutes.

3. 3

   (If you were trying to do the whole thing on the grill, I'm sure you could cook this mixture on a piece of foil also).

4. 4

   Run your finger up under the skin of each thigh to make a pocket. Divide the mushroom mixture into fourths and stuff each thigh with 1/4 of the mixture. This takes some patience, but starting at one end of the thigh, wrap 3 pieces of bacon to secure the mushroom mixture inside and try to wrap each piece of chicken in the bacon.

5. 5

   You can secure with toothpicks, but I didn't and it was fine. I just had to be careful when turning them over.

6. 6

   Grill on the foil, turning every 10 minutes. Fat will accumulate on the foil, allow this to happen for the first 30 minutes of grilling.

7. 7

   After 30 minutes, punch holes in the foil or remove it completely and allow the chicken skin side to have 10 minutes of direct grill contact.

8. 8

   Serve hot and crispy.

* Per serving · 4 servings · Values may vary.