Preliminary work. Make a compound butter, mine was coriander & garlic. Then make a small bacon weave, mine was a 3x3 with half rashers of streaky, and or soak the corn husks if using for 20 minutes. Skin & bone chicken thighs, preheat smoker to 250f
First flatten the boned skinless thigh between clingfilm
Then spread with compound butter.
Roll tightly in the clingfilm to make a dumpy sausage shape.
Refrigerate for at least 4 hours to ensure the butter sets properly.
Remove the clingfilm, then wrap in the bacon or in the corn husks. I sealed the corn husks with a couple of staples placed away from the meat but keeping the wrap tight or you could use "butchers string and a surgeon's knot
. The corn husk keeps everything together but still lets the smoke flavour in.Place on the smoker for 35-45 minutes depending on the size of the thighs, then serve and enjoy.
Sinners Kiev (with bacon wrap)
Saints Kiev (with corn husk wrapping)
You could also vary the filling, adding slices of ham or cheese. The corn husks were also used to make a slimmy, i.e. a fatty without the bacon but I didn't get any pictures of that.
