Planked Bacon Wrapped Chicken Thighs

Recipe courtesy of Chef Ted Reader from Napoleon's Everyday Gourmet Plank Grilling
Photography Mike McColl 

Ingredients

• 1 regular cedar plank, soaked in water
• 8 boneless, skinless chicken thighs
• 2 tbsp. Bone Dust BBQ Seasoning
• 8 slices thick-sliced bacon
• 2 tbsp. Jack Daniel’s Whiskey
• ½ cup Ted Reader’s World Famous Crazy Canuck Sticky Chicken and Rib BBQ Sauce
  (or your favorite gourmet-style BBQ sauce)

METHOD

1. Preheat grill to medium heat. Evenly coat chicken thighs with Bone Dust BBQ Seasoning. Tightly roll the thighs up like jelly rolls, starting at the narrow end of each thigh.
2. Take one slice of bacon and spread it out onto a flat work surface. Place one chicken thigh at one end on the bacon and wrap the bacon tightly around the chicken thigh. Repeat with remaining thighs. Evenly space bacon-wrapped chicken thighs on plank. Place plank on grill and close lid.
3. Plank bake chicken for 15 to 30 minutes, checking occasionally to ensure that the plank is not on fire. Meanwhile, combine the Jack Daniel’s with the barbecue sauce. Baste bacon-wrapped chicken thighs liberally and evenly with Jack Daniel’s-flavored barbecue sauce for 10 to 15 minutes more so that the meat gets sticky and cooks through. Remove from grill and serve immediately.

 
Source: http://www.napoleongrills.com/recipes/planked-bacon-wrapped-chicken-thighs-with-jack-daniels-bbq-sauce/