Ingredients:

8 boneless, skinless chicken thighs

8 bacon strips

Favorite Chicken Seasoning

1 cup Cowboy Prairie Fire BBQ Sauce

16 toothpicks

PREPARATION: 

Prepare grill for dual zone cooking with Cowboy Oak & Hickory Hardwood Lump Charcoal or Cowboy Hardwood Lump Charcoal. 

Remove any access fat from the chicken. Sprinkle the chicken liberally on all sides with the chicken seasoning. 

Roll the thighs along the long side. 

Wrap each thigh with one strip of bacon and secure with 2 toothpicks.

Grill thighs indirectly until the internal temperature reaches approximately 125°. 

Then, place chicken directly over the hot coals and continue cooking until bacon is crisp and the internal temperature reaches 165°, basting once with sauce halfway through cook time.

Remove chicken from grill and let rest for 10 -15 minutes. Baste in additional sauce if desired. While cooling, remove toothpicks.

Garnish with freshly chopped parsley and serve.