Smoked Chicken stuffed with bacon, green chilies and Provolone cheese
I started with a 4 1/2 lb chicken.
Deboned chicken
Bacon and green chilies
Add layer of bacon
Add green chilies
Add provolone cheese
Fold chicken in half and overlap sides.
Hold chicken together and flip over.
Gently bind with cooking string.
Season with Fast Eddies Steak Seasoning
Place on smoker.
Add cherry wood chunks. I kept the smoker at 225° for the first hour. Then let it run up to 300° the second hour.
Let rest for 5 minutes.
Slice and serve. The skin turned out nice and crispy.
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Wow, that looks awesome. I think the provolone cheese puts it over the top! I will have to try this one out.