By Traeger Kitchen
Take your taste buds to a luau. These chicken roll-ups are stuffed with bacon, pineapple, & cheese then slathered in Kansas City BBQ sauce & grilled to perfection.
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|6||boneless, skinless chicken thighs|
|As Needed||Traeger Chicken Rub|
|4 Tablespoon||butter, melted|
|1/2 Cup||pineapple juice|
|1 Tablespoon||Dijon mustard|
|1 Tablespoon||Worcestershire sauce|
|1 Teaspoon||ancho chile powder|
|12 Slices||thick-cut bacon|
|12 Slices||Swiss cheese|
Place the chicken thighs between two sheets of plastic wrap and pound until the thighs are uniform in thickness.
6 boneless, skinless chicken thighs
Season both sides of each thigh with Traeger Chicken Rub. Cover and refrigerate at least an hour.
As Needed Traeger Chicken Rub
Meanwhile, combine melted butter, pineapple juice, Djion mustard, honey, molasses, Worcestershire sauce and ancho chile powder in a medium mixing bowl and whisk until smooth, then set aside.
4 Tablespoon butter, melted
1/2 Cup pineapple juice
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 Tablespoon molasses
1 Tablespoon Worcestershire sauce
1 Teaspoon ancho chile powder
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
Take the thighs out of the refrigerator and assemble a rolling station, setting out the pineapple slices, bacon, Swiss cheese slices and chicken thighs on the counter.
12 Slices thick-cut bacon
12 Slices pineapple
12 Slices Swiss cheese
Roll up each chicken thigh with a slice of cheese. Next, sandwich two pineapple slices around each rolled chicken thigh.
Carefully wrap each thigh roll-up with two slices of bacon, using toothpicks to hold the bacon in place.
Once all the chicken thighs are rolled and wrapped, place them directly on the grill grate.
Cook the thighs for about 15 minutes (or until you see the bacon start to render and curl up), then brush with the glaze.
Turn the roll-ups over and brush other side with the glaze. Cook for an additional 15 to 20 minutes more, or until the bacon is crisp and the internal temperature of the chicken thigh registers 165°F on an instant-read thermometer.
400 ˚F / 204 ˚C
165 ˚F / 74 ˚C
Remove the chicken thighs from the Traeger and brush with the remaining glaze. Remove toothpicks and serve. Enjoy!
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