Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 lb thick-cut bacon Coleman’s Premium
• 2 tbsp olive oil Cobram Estates
• 3 tbsp Knotty rub
• ½ cup BBQ sauce (optional)
• Wooden or metal skewers (if wooden, soak in water 30 min)

Instructions:

1. Trim off any excess fat or silver skin from the thighs.
2. Cut the chicken into 1.5-inch chunks
3. Toss in olive oil and coat well with BBQ rub. Let marinate for 30 minutes or overnight.
4. Cut bacon strips in half.
5. Wrap each thigh piece with a half-strip of bacon.
6. Thread 4–5 wrapped pieces onto each skewer, tucking the bacon seam to the inside so it stays put.
7. Preheat the smoker to 250°F using almond pellets.
8. Arrange skewers on the grate with space between them.
9. Smoke for 1.5–2 hours, until the chicken hits 160°F internal temp.
10. Optional: Brush with BBQ sauce during the last 15 minutes.
11. Pull skewers when chicken reaches 165°F.
12. Serve with your favorite dipping sauce and enjoy!