{"id":2941,"date":"2012-10-04T11:24:05","date_gmt":"2012-10-04T19:24:05","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=2941"},"modified":"2012-10-04T11:24:05","modified_gmt":"2012-10-04T19:24:05","slug":"smoked-boned-stuffed-chicken-thighs","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-boned-stuffed-chicken-thighs\/","title":{"rendered":"Smoked Boned & Stuffed Chicken Thighs"},"content":{"rendered":"

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It might sound confusing but ‘boned’, ‘deboned’, or ‘boneless’ Chicken Thighs are all the same thing.\u00a0 They all have the bone cut from the meat and still have the skin attached.\u00a0 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.\u00a0 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!\u00a0 Many people prefer the moistness and flavor of the dark meat.
\nWith a little practice you’ll soon become proficient at quickly removing the bone from the chicken thighs.\u00a0 Make a deep cut as close to the bone as possible, but be careful not to slice all the way through the thigh.\u00a0 Slide the knife behind the bone and again cut as close as possible. After this point one end should be free.\u00a0 Grasp the free end and scrape the bone or continue cutting the muscle away from the bone.\u00a0 Check the meat for gristle, excess fat or bone fragments.\u00a0 You can find many wonderful videos on line on how to do this process.<\/p>\n

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Seven boned and trimmed Chicken Thighs lightly flattened with a wooden mallet and seasoned with Annie’s Roasted Garlic Extra Virgin Olive Oil<\/a> and Head Country Championship Seasoning.<\/p>\n

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Rested Chicken Thighs in refrigerator until ready to stuff and smoke.<\/p>\n

Stuffing Ingredients<\/span>:<\/p>\n