On a cutting board, make a cross from 2 pieces of bacon; lay the perpendicular piece down first. Position a bone-in chicken thigh on the intersection of the bacon, skin-side down. Season the thigh with salt and pepper, then spread with mustard (about 1 tablespoon). Place 2 pickles in the center of the thigh and top with jalapeños, cheese, and ham.

Bring the sides of the chicken thigh up over the toppings to make a neat bundle. Carefully, turn the bundle over, so it’s skin-side up (still positioned on the intersection of the bacon). Bring the ends of the bacon up (perpendicular piece first) to wrap the thigh. Slip an 18-inch piece of butcher’s string under the chicken bundle, parallel to the edge of your work surface. Tie the string as if the chicken was a package (it is!). Snip the excess ends of the string with scissors.

Set up your Bradley Smoker and preheat to 250°F. I like to smoke the chicken with mesquite.

Arrange the chicken thighs skin-side up on the wire grates. Smoke them until the outsides and bacon are browned, the cheese is melted, and the temperature in the center reaches 165°F on an instant-read thermometer. It takes about 1 to 1½ hours. Snip the strings and remove them before serving.

Recipe by: Steven Raichlen

Photo courtesy of Richard Dallett