6 chicken thighs, skinless, and boneless
6 slices bacon, uncooked
Barbeque Sauce (I make my own. I make home-made ketchup using Giada DeLaurentis’s recipe. Then I use that ketchup in The Neely’s recipe for homemade barbeque sauce. It takes a few hours, but I make a double batch and freeze it in plastic pint containers. It’s so good and worth the time!)
12 slices of cheese (I used mozzarella, because that’s what I had on hand. But, my first choices for cheese were Baby Swiss, Gruyere, or Jarlsberg.)
Salt and Pepper, to taste
Salt and pepper both sides of chicken thighs. Wrap each thigh with one slice of bacon and secure the ends with toothpicks. (I sprinkled a little extra pepper on both sides after they were wrapped. )
In small saucepot, heat barbeque sauceon low just until warmed through.
Heat a large iron skillet over medium heat. Add about 1 teaspoon of coconut oil, just to coat the bottom. (This helps the meaty portions of the bacon to not stick while the fat is rendering.)
Lay bacon-wrapped chicken thighs, skin-side down, on heated skillet. Cook until bacon on that side is crisp, chicken looks cooked about half-way up the side of the thigh, and the bacon side releases easily. (Some sections of the bacon may need to be nudged a little. You just don’t want to overcook the thighs.)
Turn them over and cook until thighs are just cooked through. (Juices run clear.)
Spoon barbeque sauce on each thigh and top with cheese slices.
Cover skillet for a few minutes just until cheese melts slightly. (I just used a large sheetpan to cover.)
Remove the thighs from the pan and let rest a few minutes. Remove the toothpicks before serving.