Stuffed Chicken Poppers.
Preheat the BCS to power level 5
I used chicken breasts for this recipe but I'm sure you could also use boneless chicken thighs if you prefer dark meat.
Take your boneless chicken breasts and split into halves, then cut each half into two thinner pieces. Not too thin because you will be pounding them out into cutlets next.
I use plastic wrap but parchment or wax paper will work as well. Lay one piece of wrap down and place one piece of chicken on top, then cover with another piece of wrap. Pound it out till its about 1/4" thick, or thin enough to wrap around something.
Once all the chicken is prepared take one piece and season with your favorite rub.
Then take some cheese, can be any kind from cream to cheddar, whatever you like, I will use pepper cheese next time. Put the cheese inside 1/2 cleaned jalapeno pepper or the pepper of your choice.
Place in the center of the chicken and wrap the chicken around the cheese/pepper. Continue to fill and wrap the others.
Now wrap two slices of bacon around each chicken bundle and place onto BCS racks.
Put into the BCS and start smoking for an hour of whatever wood you prefer, I like hickory.
After an hour rotate the racks and check the internal temperature they are done at 165 F.
About 10-15 minutes before they are done (165 IT) and the bacon is getting crispy brush with some BBQ sauce.
Put back in till sauce sets and the chicken is done. I brushed mine twice with a Chipotle Raspberry BBQ sauce.
Its really quite simple, thin chicken wrapped around pretty much anything you want, wrapped with bacon, cooked and sauced.
You can wrap up veggies, more bacon, meatballs (CHMOINKS?) whatever you prefer.