Stuffed BBQ chicken Thighs

You will need:

6 boneless chicken thighs
Cup spinach (chopped)
½ cup crumbled Feta (I used Danish Feta which is nice and crumbly)
3 tbsp roasted pine nuts (optional if food allergys)
4 rashers bacon (chopped)
3/4 cup Apricot Jam
1 tsp sea salt
1tsp cracked pepper
Extra Virgin Olive Oil

DOWNLOAD THE RECIPE HERE

Method:

After you have roasted the pine nuts mix everything in a bowl, place the chicken thighs, skin side down on to a plate and slightly score the insides with a sharp knife, then place about a tablespoon of the mixture in the center and spread over the thighs, next roll them up so that the edges are facing down onto a small baking dish, do this with all of them sitting next to each other, that way it helps to keep the filling in, otherwise if you are confident you can string each thigh… Then brush with a little olive oil on all the chicken.

If you find as I did that the baking tray is bigger than the number of thighs you have, scrunch up some foil and put it in the space next to the thighs to close the gaps.Heat your BBQ up to 200c with the burners on the ‘grill’ side on and place the tray on the plate part of the BBQ, if you have a rack that fits put this on the plate first to raise it up a bit.

Once it reaches 200c you can turn off or turn to low some of the burners under the grill, provided you still maintain 200c, again on my BBQ I just had the rhs burner only under the grill on low.

It will take about 30-45 minutes to cook depending on your BBQ (I used a Ziegler & Brown Twin Grill – the one in my review) to check if cooked just put a sharp knife in one of the thighs and if the juices are clear its ready. The good thing about thighs is that they can take a bit of heat so if you do overcook them slightly, they should still be ok.

Take them out when ready and serve with a salad or veggies, your choice….

DOWNLOAD THE RECIPE HERE

©Ross Yarranton – BBQ Mastery – January 2019