Zesty Sausage Stuffed Chicken Thighs
These little guys are great for tailgating and parties because you can make lots ahead of time and pop them in the freezer before you pour the soup over them. Even better, if you have leftover stuffing add some in the morning to scrambled eggs and you have an instant, easy breakfast dish or put into tortillas for breakfast burritos. Grate for camping…
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood pellet patio heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Zesty Sausage Stuffed Chicken Thighs
A Pellet Grill Recipe
Prep Time: 45 minutes
Cook Time: smoke 30 minutes, grill time 45 minutes at 350 degrees (174c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Lumberjack Mesquite
Ingredients: Zesty Sausage Stuffed Chicken Thighs
- 2lbs. boneless, skinless chicken thighs
- 1 cup brown rice
- 2 cups chicken broth
- 1 sweet onion, chopped
- 1 red pepper, chopped
- 2lbs. bulk hot sausage
- ¼ cup garlic, minced
- 1 teaspoon Pete’s Firehouse Santa Maria Style BBQ Rub, divided in half
- 1 can cream of chicken soup
Sausage Stuffing
Zesty Sausage Stuffed Chicken Thighs
A Pellet Grill Recipe
Directions: Zesty Sausage Stuffed Chicken Thighs
In a medium saucepot boil broth. Add rice, cover and simmer until broth is absorbed, about 30 minutes. Remove rice to a large bowl. Add remaining ingredients, except soup and chicken, to your saucepot and cook until sausage is no longer pink. Mix the sausage mixture into the rice.
Flatten your chicken, place one teaspoon of filling in each and roll up. Place seam side down in greased cast iron skillet or casserole dish. Cover with soup and sprinkle on ½ teaspoon of Pete’s Firehouse BBQ Rub.
Ready for the Louisiana Wood Pellet Grill
Zesty Sausage Stuffed Chicken Thighs
A Pellet Grill Recipe
Cooking Directions: Louisiana Wood Pellet Grill/Smoker
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the Temperature Control up to 350 degrees (177c). I did an 45 minutes at 350 (177c) for an internal temp of 175 degrees (80c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Zesty Sausage Stuffed Chicken Thighs
A Pellet Grill Recipe
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels. I did an 45 minutes at 350 (177c) for an internal temp of 175 degrees (80c).
Note: The Pacific Living Outdoor Oven also has a smoke box.
On The Grill in our Lodge Cast Iron
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using. 
Potatoes and Chicken In the Smoke
Zesty Sausage Stuffed Chicken Thighs
A Pellet Grill Recipe
Toasty Smoked Potatoes
Let’s Eat !!!
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grill Grates
http://www.grillgrate.com/
Pete’s Firehouse BBQ Rubs
http://www.petesfirehousebbq.com
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
Wedgie
715-866-8535
EMail: janedjacobson@yahoo.com
http://www.thesmokinwedgie.com/
Wood Pellet Products
Portable Patio Pellet Heater
http://woodpelletproducts.com/
