Using our always handy Pork Tool Kit, (find one in our Traeger Store...okay, just kidding.) we wrapped that cheesy chicken up with some much-needed bacon, sent it to the Traeger for some grilled love and finished it with a sweet and tangy glaze.
BACON-WRAPPED CHEESY MALIBU CHICKEN
PREP TIME: 20 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Apple, Cherry or Hickory
SERVES: 3 to 6
6 boneless/skinless chicken thighs
Traeger Kansas City BBQ Rub
12 slices thick-cut bacon
12 slices canned pineapple (You could certainly use fresh pineapple, just slice it thin)
6 to 12 thin slices Swiss cheese
1/2 cup pineapple juice (Use the juice drained from the canned pineapple)
4 tablespoon unsalted butter, melted
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ancho chile powder
Place the chicken thighs between two sheets of plastic wrap and pound until the thighs are uniform in thickness.
Season both sides of each thigh with the Traeger Kansas City BBQ Rub.
Cover and refrigerate at least an hour.
Meanwhile, combine the melted butter, pineapple juice, djion mustard, honey, molasses, Worcestershire sauce and ancho chili powder a medium mixing bowl and whisk until smooth, then set aside.
Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, about 450 degrees F, with the lid closed for 10 to 15 minutes.
Take the thighs out of the fridge and assemble a rolling station setting out the pineapple slices, bacon, swiss cheese slices and chicken thighs on the counter. Roll up each chicken thigh with a slice of cheese (or however many slices can fit).
Next sandwich two pineapple slices around each rolled chicken thigh. (You may need to cut the pineapple slice in half.)
Carefully wrap each thigh roll-up with two slices of bacon, using toothpicks to hold the bacon in place.
Once all the chicken thighs are rolled and wrapped and the Traeger has come to temperature, place them directly on the grill grate.
Cook the thighs for about 15 minutes (or until you see the bacon start to render and curl up). Then brush with the glaze.
Turn the roll-ups over and brush with the glaze and cook for an additional 10 to 15 minutes more or until the bacon is crisp and the chicken thigh internal temperature registers 165 degrees F on an instant-read thermometer.
Take the chicken thighs off the Traeger and brush with the remaining glaze. Remove the toothpicks and serve!
Bacon-Wrapped Malibu Chicken Recipe.docx (12.63 kb)