Grilled Sausage Stuffed Chicken Thighs
This is just another way to grill chicken thighs - ballotine style - only just with sausage. You get crispy skin, tender meat, followed by a moist, savory sausage.
Ingredients
- ~3/4 lb Italian Sausage
- 6 whole bone-in skin-on chicken thighs
Rub
- 1 tbsp Diamond Crystal Kosher salt or 1/2 tbsp table salt
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp ground mustard
- 1 tsp paprika
- 2 tbsp olive oil
Instructions
- Take whole chicken thighs and de-bone and remove cartilage. Leave the skin on and whole.
- Place thighs in mixing bowl and add salt, garlic, onion, mustard, paprika, and olive oil. Mix thoroughly.
- Flatten 1 tbsp Italian sausage onto each thigh.
- Wrap thighs around sausage, pulling skin tightly to cover meat.
- Tie thighs with butcher's twine to secure filling.
- Grill at ~385-400F for 1 hour or until chicken thigh internal temperature reaches 200F. Sausage should be ~165F.
- Remove from grill and rest 10 minutes before serving.
Notes
This takes me ~10 minutes to prep. but assuming you've never deboned a chicken thigh or twined meat, it might take ~30 minutes for 6 thighs.