Smoked Cubano Chicken Bombs on the Big Green Egg
This recipe for Smoked Cubano Chicken Bombs is the perfect marriage between chicken bombs and a Cuban sandwich. Cheese, ham, pickles, bacon, and chicken thighs come together to form the perfect union.
Servings: 4
Ingredients
- 4 bone in chicken thighs
- 4 slices of ham cut into quarters
- 4 slices of provolone cut into quarters
- 2 Tbls Dijon mustard
- 12 pickle chips
- 8 slices of bacon
Instructions
- Debone the chicken thighs leaving the skin on
- Spread the chicken thighs out skin side down
- Spread equal portions of the mustard on the meat side of the chicken thighs
- Place an equal amount of provolone slices on each chicken thigh
- Place an equal amount of ham slices on each chicken thigh
- Place 3 pickles on top of the ham down the middle of the chicken thigh
- Roll the chicken thigh up sealing the ingredients
- 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
- Set your smoker to 300° using indirect heat
- Add mild flavor wood for the smoke
- When the smoker is ready put the chicken in and let smoke for an hour (or more) until they measure 165°
- Pull and let rest before slicing and serving