Step up to the grill with the bright vibrance and flavor of chimichurri, featured in both the marinade and the savory filling for these simple stuffed and smoked chicken thighs. Recipe created in partnership with @maxthemeatguy.
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PREP TIME
1hr
COOK TIME
325
CALORIES
8
INGREDIENTS
Servings: 6
Ingredients
- 4 tablespoons McCormick® Grill Mates® Max's Chimi Churri Seasoning - Finish, divided
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 6 boneless skin-on chicken thighs, (about 1 1/2 pounds)
-
4
ounces
goat cheese, softened
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Substitutions available
- cream cheese, softened
- 3 tablespoons chopped sun-dried tomatoes
- 1 clove fresh garlic, grated (about 1/2 tsp.)
- Zest of 1 lemon
INSTRUCTIONS
- 1 To prepare the Marinade, whisk 3 tablespoons of the FINISH Seasoning, oil and lemon juice in small bowl. Place chicken in resealable bag or shallow dish. Add marinade, turning to coat well. Refrigerate 2 to 3 hours or longer for more flavor.
- 2 For the Filling, mix goat cheese, sun-dried tomatoes, remaining 1 tablespoon FINISH Seasoning, garlic and lemon zest until well blended.
- 3 Remove chicken from the marinade. Discard any remaining marinade. Place chicken on clean cutting board, skin-side down. Spoon about 1 tablespoon of filling in center of each chicken thigh. Roll each piece of chicken to enclose filling.
- 4 Heat smoker to 325°F. Place chicken, seam side down, in deep foil pan; cover with foil. Smoke 45 minutes or until internal temperature reaches 165°F.
- 5 Remove chicken from pan and place on large sheet pan. Place on smoker rack uncovered. Smoke 15 minutes longer or until skin is crispy.
