Learn how to smoke and grill sausage stuffed chicken thighs. The rich flavor of the chicken and sausage, paired with perfectly crispy skin, is a winner.
8Skin-on Chicken Thighs
3Sausage LinksRemoved from casing. Italian, Andouille, or other sausage of your choice.
Good Lov'n BBQ Rub
2TablespoonsLemon Pepper Mix
Heat the smoker up to 350 F, setup for indirect cooking
De-bone your chicken thighs. Keep skin on.
Trim off any excess meat to make the chicken thigh more uniform in thickness, making them easier to roll
Lightly season the inside of the chicken thigh with BBQ Rub. I like the Good Lov'n Rub for this recipe.
Stuff the chicken thigh with a golf ball sized piece of sausage, rolled down to the length of the chicken thigh.
Carefully wrap the chicken thigh around the sausage and tie up with two lengths of butcher's twine.
Season the outside skin with a nice even coating of BBQ Rub.
Smoke for 1 hour at 350 F.
Heat up your gas/charcoal grill to medium/high heat setup for direct heat. Dome temperature around 450 F.
Finish the thighs on the grill, turning often until the skin is nice and crispy. Usually about 10 minutes, turning every 1 minute. This time could a lot less if your grill/smoker is hot. Keep an eye on them initially.
Remove the twine, slice in half for dramatic effect and proudly serve your Sausage Stuffed Chicken Thighs