Set your smoker up for 300F and add your chicken thighs. Mine cooked about for 1.5 hours.

Wrap the bacon around the thigh and try to keep as much stuffing inside as you can. Use a skewer to hole it together, piercing one end of the bacon and going diagonally through the thigh so you come out through the other end of the bacon. I was able to fit 2 thighs per skewer.

Lay down a strip of bacon, place a chicken thigh flat on top, and add the stuffing mix. Some might fall out depending on the size of the thigh, and some might need a little more, but it should average out to about 1 oz per thigh.

Liberally salt the chicken thighs on both sides and layer in your preferred contained. Cover and refrigerate for a couple of hours.

Recipe Notes

The peach didn't come through as strongly as I had hoped. I was looking for a little acidity and sweetness to balance the salty, meaty, and creamy flavours in the dish. This might have been because I used out of season peaches that weren't all the way ripe.

I think this dish would work well with other things substituted for the peach, like jalapeños or maybe pineapple to really get some acid in there.