Smoked Chicken Thighs Stuffed with Cream Cheese & Herbs

Method

1. 1Mix cream cheese with green pepper, onion, garlic, rosemary, thyme, and Maple Bacon Chili Dry Rub to make a creamy filling.
2. 2Loosen the skin on each chicken thigh and stuff the filling underneath, smoothing the skin back over.
3. 3Season the outside of the thighs with more Maple Bacon Chili Dry Rub.
4. 4Set the Pit Boss pellet smoker to 325°F with a blend of hickory, oak, and maple pellets.
5. 5Smoke the thighs until they reach 165°F internal for smoky, juicy perfection, then serve.

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