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entree

Smokehouse Chicken Heroes

Ingredients

4

Servings

  • 6 Boneless chicken thighs
  • 1/3 cup - Stubb's Sweet Honey & Spice
  • 4 Sub rolls, lightly buttered and grilled
  • Grilled yellow and red bell peppers
  • Hickory wood chips for smoking
  • 2 teaspoon - Lemon pepper
  • 1 teaspoon - Smoked paprika
  • 1 teaspoon - Ancho chile
  • 2 teaspoon - Brown sugar
  • 1/2 teaspoon - Garlic powder
  • 1 teaspoon - Salt
  • 12 Slices of Bacon
  • 4 White onions
  • 1 cup - Stubb's Sweet Honey & Spice
  • Nacho Cheese Sauce
  • 3 tablespoon - Butter
  • 3 tablespoon - All purpose flour
  • 1 3/4 cup - Whole milk
  • 8 ounce - Cheddar cheese, shredded
  • Place the seasoned chicken thighs and bacon rings on the grill for indirect cooking. Toss a handful of hickory wood chips onto hot coals for smoking and close the lid. Cook for 1 hour at 350°F.
  • In a saucepan, melt the butter and add the flour to make a roux. Add the whole milk and whisk until smooth. Add the shredded cheese and simmer for 5 to 10 minutes or until desired consistency.
  • Brush the grilled chicken thighs with Stubb’s Sweet Honey & Spice Bar-B-Q sauce then move over direct heat along with the bacon rings. Sear for 30 seconds per side. Use an instant read thermometer to make sure the chicken thighs have reached an internal temperature of 165°F before removing them from the grill.
  • Cut each chicken thighs into thin stripes of about ¼ inch thick.
  • Assemble the heroes with smoked chicken, grilled yellow and red bell peppers, nacho cheese sauce and a few bacon rings.

Instructions

  • Combine the bacon with 1 cup of Stubb’s Sweet Honey & Spice Bar-B-Q sauce and let marinate in the refrigerator for 1 hour.

  • Preheat your grill for a two-zone cooking – having hot coals on one half of the grill and nothing on the other.

  • Cut the onions into onion rings of about 1 inch think. Wrap the marinated bacon slices around each onion rings – it may take up to 2 slices of bacon per ring.

  • Place the seasoned chicken thighs and bacon rings on the grill for indirect cooking. Toss a handful of hickory wood chips onto hot coals for smoking and close the lid. Cook for 1 hour at 350°F.

  • In a saucepan, melt the butter and add the flour to make a roux. Add the whole milk and whisk until smooth. Add the shredded cheese and simmer for 5 to 10 minutes or until desired consistency.

  • Brush the grilled chicken thighs with Stubb’s Sweet Honey & Spice Bar-B-Q sauce then move over direct heat along with the bacon rings. Sear for 30 seconds per side. Use an instant read thermometer to make sure the chicken thighs have reached an internal temperature of 165°F before removing them from the grill.

  • Cut each chicken thighs into thin stripes of about ¼ inch thick.

  • Assemble the heroes with smoked chicken, grilled yellow and red bell peppers, nacho cheese sauce and a few bacon rings.

Nutrition information (per Serving)