Last July, for our anniversary, I gifted Chris a “Little Red Acorn” ceramic grill/ smoker. Since that time, I don’t think he’s cracked our gas grill even once and that’s okay with me. Since it uses lump charcoal, it produces a wonderful smoked flavor and keeps the meat tender and moist. Last night I assembled these and he grilled them. So very tasty!
- 1 package of boneless/ skinless chicken thighs or breasts
- cream cheese with chives
- 1 package of bacon
- fresh ground salt, pepper, & garlic pepper
Place chicken loosely in a gallon size bag and pound thin. Season the chicken on both sides with freshly ground salt, pepper, & garlic pepper. Spread a thin layer of the cream cheese with chives and roll up. With a slice of bacon, wrap around the rolled chicken, tying in a knot. Grill accordingly or bake in an oven set to 350 degrees for 40 – 50 minutes, or until there is no pink when cut into the chicken.
Note: I buy the small containers of the chive cream cheese, if I have any left, I toss it due to cross contamination with the raw chicken meat.