Directions

1. Slice jalapeños in half and remove core and seeds. Set aside.

2. Trim excess fat from chicken thighs and season them with Morning Buzz.

   

3. Grill thighs over direct heat until they reach an internal temperature of 165°F. Allow them to cool on a plate for 5 minutes.

4. Cook bacon until crisp, place on a plate lined with a paper towel to absorb excess grease.

5. Chop the chicken and bacon into bite sized pieces, then in a bowl, mix thoroughly with cream cheese, cheddar cheese, mozzarella cheese and mayonnaise.

6. Stuff each jalapeño with the mixture and place stuffed jalapeños on an oiled wire rack.

7. Place the wired rack on the smoker at 250°F for 30 minutes.

8. Remove jalapeños once softened, finish with drizzled hot honey and garnish with chives.