Smoked Bacon Wrapped Chicken Thighs

Instructions

1. 1

   Trim any extra loose fat from chicken thighs.

2. 2

   Place thighs in a bowl and cover completely with buttermilk.

3. 3

   Cover and refrigerate for 8-9 hours (minimum 4 hours, do not exceed 24 hours).

4. 4

   Drain and discard buttermilk, then pat thighs dry until surface is tacky.

5. 5

   Mix Nature's Seasoning and paprika together.

6. 6

   Coat thighs evenly on all sides with the seasoning mixture.

7. 7

   Lay thighs on a rack over a sheet pan and refrigerate uncovered overnight (approximately 17 hours).

8. 8

   Set pellet smoker to 240°F with cherry pellets and allow to preheat.

9. 9

   While smoker heats, stretch each bacon strip to about 2 times its length and wrap one around each thigh.

10. 10

    Place thighs directly on the smoker grates at 240°F.

11. 11

    Smoke for approximately 90 minutes, checking internal temperature at 150-155°F.

12. 12

    Whisk Sweet Baby Ray's barbecue sauce with orange juice until smooth.

13. 13

    Brush thighs generously with the glaze mixture.

14. 14

    Continue cooking until the internal temperature reaches 165°F and the glaze is set (20-30 minutes). Optionally increase temperature to 300-325°F during this stage to crisp the bacon.

15. 15

    Serve immediately, optionally brushing with additional glaze.