You’ll love this recipe for Cuban Chicken Bombs. It’s great any time of year, but we really love for our summer dinners under the stars!
4 bone in chicken thighs
4 slices of ham (cut into quarters)
4 slices of provolone (cut into quarters)
2 tbsp Dijon mustard
12 pickle chips
8 slices of bacon
Big Green Egg Sweet & Smoky Seasoning
Set the Big Green Egg for indirect cooking with a convEGGtor at 300°F/149°C with smoking chips.
De-bone the chicken thighs leaving the skin on and position the chicken thighs skin side down. Spread equal portions of the mustard on the meat side of each chicken thigh. Place an equal amount of provolone slices, ham and pickles on each chicken thigh. Roll the chicken thighs up and wrap a piece of bacon around the middle of the chicken thigh and another around the thigh lengthwise sealing the contents with bacon. Put toothpicks through the bottom of the chicken thighs to help keep contents inside while cooking. Season the top of the bacon with the Big Green Egg Sweet & Smokey Seasoning.
Cook the chicken for about an hour or until the internal temperature reaches 165°F. Remove the chicken from the EGG and let rest before slicing and serving.