Cuban Chicken Bombs
Recipe courtesy of BGETeamGreen member Chris Sussman, the_bbq_buddha
Ingredients
- 4 bone in chicken thighs
- 4 slices of ham (cut into quarters)
- 4 slices of provolone (cut into quarters)
- 2 tablespoons (30 ml) Dijon mustard
- 12 pickle chips
- 8 slices of bacon
- Big Green Egg Sweet & Smoky Seasoning
Accessories
Big Green Egg Seasoning, Sweet & Smoky
Add flavor to any dish by sprinkling Sweet & Smoky Seasoning on any of your favorite foods before co...
See AccessoryconvEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessorySmoking Chips
Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of w...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with a convEGGtor at 300°F/148°C with Smoking Chips.
Step 2
Debone the chicken thighs leaving the skin on and position the chicken thighs skin side down. Spread equal portions of the mustard on the meat side of each chicken thigh. Place an equal amount of provolone slices, ham and pickles on each chicken thigh. Roll the chicken thighs up and wrap a piece of bacon around the middle of the chicken thigh and another around the thigh lengthwise sealing the contents with bacon. Put toothpicks through the bottom of the chicken thighs to help keep contents inside while cooking. Season the top of the bacon with the Big Green Egg Sweet & Smoky Seasoning.
Step 3
Cook the chicken for about 1 hour or until the internal temperature reaches 165°F/73°C. Remove the chicken from the EGG and let rest before slicing and serving.
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