I just saw this on Steven Raichlen's Primal Grill on an episode dedicated to European grilling techniques. Mr. Raichlen used the side of a cleaver to flatten the thighs for stuffing. I use a big rubber mallet. I cooked it from memory so I left out the garlic salt.
Ingredients (as cooked, from memory, by me):
3 slices bacon, fried and crumbled
reserved bacon fat from the frying
4 boneless, skinless chicken thighs pounded to about 1/4" thickness
about 1/2 cup diced ham
about 1/2 cup diced cheddar
salt and pepper
Prepare grill for grilling. Lay chicken thigh flat. Spread thigh with mustard and sprinkle with 1/4 of the bacon, ham and cheddar. fold thigh over (width-wise) and secure with a couple of toothpicks or, like me, broken off bamboo skewers. I don't soak the skewers in water as they burn whether or not I soak them. Brush chicken bundles with bacon fat and season with salt and pepper.
|Bundles Waiting to be Grilled|
Remove from grill and serve. Yum!