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Bacon wrapped peachy chicken
Prep Time
30 mins
Cook Time
1 hr
 

(Paleo, gluten-free, dairy-free, no added sugar)

Servings: 8
Ingredients
For the chicken
  • 10 chicken thighs boneless and skinless
  • 1/2 cup spinach
  • 1 peach cut into 10 slices
  • 1/2 cup slivered almonds
  • 20 bacon rashers
For the glaze
  • 1 tbs coarse grained mustard
  • 2 tbs balsamic vinegar
  • 3 tbs olive oil
  • 1/2 clove garlic finely minced
  • 1 tbs apple juice
Instructions
For the dressing
  1. Combine all ingredients until well mixed.
For the chicken
  1. Spread out each chicken thigh and trim any excess fat. Season with salt and pepper.
  2. Lay a few leaves of spinach, a peach slice and a small handful of almonds on each thigh.
  3. On a separate surface, lay two bacon rashers across each other to form a cross.
  4. Place one thigh on the cross and bring up the sides of bacon to touch. Secure with a toothpick.
  5. Repeat with the remaining thighs.
  6. When all thighs are completely stuffed and wrapped with bacon, transfer to the grill, set on smoke.
  7. Allow to smoke for 30 minutes and then brush with combined glaze ingredients. Increase the temperature to 350F and allow to cook for 30 minutes.'
  8. Monitor the temperature of the chicken and remove from grill when internal temperature reaches 160F.
  9. Allow to rest for 10 minutes before serving.
Recipe Notes

This recipe can be made in a conventional oven. Place the assembled chicken thighs on a wire rack, on top of a baking tray, in the middle of the oven. For the first 30 minutes, set the temperature at 150-170F and then increase to 350F.