PREP TIME: 20 minutes
COOK TIME: 30-40 minutes
RECOMMENDED PELLETS: Hickory
2 cups blue cheese
2 cups Buffalo sauce
6 boneless, skinless chicken thighs
Salt and freshly ground pepper
16 pieces bacon
Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Preheat to High heat for 15 minutes.
Set the chicken thighs down on a work surface flatten and tenderize the chicken thighs to open up more space to fill with cheese and hot sauce.
Mound about 1/4 cup of the blue cheese and Franks buffalo hot source (or whatever buffalo sauce you prefer) on each thigh.
Roll up the chicken thigh to enclose all of that cheese and sauce. Wrap a piece of bacon around each stuffed thigh and, if needed, secure with a toothpick.
Season the outside of the bacon-wrapped thighs with more freshly cracked pepper. Place the chicken thighs directly on the grill grate and cook for about 30 minutes, or until the bacon is cooked the way you like it and the chicken registers 165 degrees F.
Halfway through, turn the chicken thighs over for even cooking.
Let the chicken rest for about 10 minutes, and then get ready to smile because you’re about to have an explosion of flavor experience!