Recipe(tried): Grilled Chicken Thighs Stuffed with Yellow Hot Peppers and Cheese

I skinned and boned large chicken thighs for this recipe to save money, but if you are pressed for time use thighs already skinned and boned. DH and I came up with this recipe after enjoying poppers made by a friend using jalapenos stuffed with cream cheese and cocktail smokey links wrapped with bacon, a wonderful splurge, but not something we can eat often. We enjoy using a dipping sauce of bbq sauce mixed with blue cheese dressing for these spicy thighs.

GRILLED CHICKEN THIGHS STUFFED WITH YELLOW HOT PEPPERS AND CHEESE

4 yellow hot peppers
4 skinless, boneless chicken thighs
Salt and pepper
2/3 of an 8oz. package fat free cream cheese
Toothpicks
Bottled BBQ sauce
Blue cheese or ranch dressing

Roast peppers under broiler or using a hand held kitchen propane torch until skins blacken. Place in a large Ziploc bag to steam for approximately 20 minutes or cool enough to handle.

Salt and pepper chicken thighs and place them inside up on a work surface, spreading them open. Reserve.

Scrape most of the skins from the peppers (you do not need to remove all of the charred skin). Slit the peppers open and remove seeds and veins.

Stuff each pepper with 1/4 of the cream cheese, closing pepper around the cheese. Place peppers, slit side down on inside of each chicken thigh, centering on chicken thigh. Close thigh around pepper, securing with toothpicks.

Grill over medium/hot coals using indirect heat method*, for about 20 minutes or until done, turning occasionally. Remove and serve with bbq sauce and blue cheese or ranch dressing.

*Indirect heat method: Prepare coal to medium/hot heat or turn a gas grill to medium high. Place thighs around the edges of the coals or gas burners, not directly over the heat source. Cook for 20 minutes, turning occasionally. Just before serving place thighs directly over heat source for 3-4 minutes, turning frequently.