It might sound confusing but ‘boned’, ‘deboned’, or ‘boneless’ Chicken Thighs are all the same thing. They all have the bone cut from the meat and still have the skin attached. So I suggest that the next time you visit your Butcher or Grocery store pick yourself up some Chicken Thighs with the skin, bone and meat and ‘bone’ them yourself. You’ll find that boned chicken thighs in an excellent way to cut down on cooking time and in the process you can save a significant amount of money which these days is a good thing! Many people prefer the moistness and flavor of the dark meat.
With a little practice you’ll soon become proficient at quickly removing the bone from the chicken thighs. Make a deep cut as close to the bone as possible, but be careful not to slice all the way through the thigh. Slide the knife behind the bone and again cut as close as possible. After this point one end should be free. Grasp the free end and scrape the bone or continue cutting the muscle away from the bone. Check the meat for gristle, excess fat or bone fragments. You can find many wonderful videos on line on how to do this process.
Seven boned and trimmed Chicken Thighs lightly flattened with a wooden mallet and seasoned with Annie’s Roasted Garlic Extra Virgin Olive Oil and Head Country Championship Seasoning.
Rested Chicken Thighs in refrigerator until ready to stuff and smoke.
Stuffing Ingredients:
- ½ Package Cream Cheese
- Sauteed Mushrooms, Red Bell Peppers, Red Onion, minced Garlic, green Onion
- Shredded Parmesan
- Progresso Italian Bread Crumbs
Mixed all stuffing ingredients and layer each boned chicken thigh with the stuffing.
Fold the chicken thighs over and tie them with twine to make sure the stuffing remains inside. Lightly rub Annie’s EVOO and Head Country Seasoning. Preheat the MAK 2 Star Wood Pellet Smoker-Grill to 180ºF (Smoke setting) with Hickory wood BBQ pellets and smoke the stuffed chicken thighs for 45 minutes.
After an hour of Hickory smoke bump the temperature to 325ºF until the Internal Temperature reaches 180ºF. These stuffed chicken thighs took me 2 hours but make sure that you always cook to temperature and use time for an estimate.
The Money $Shot$ … Smoked Boned Stuffed Chicken Thighs with Fried Rice and a side of steamed Asparagus …
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