4 boneless skinless chicken thighs
8 slices bacon
4 oz cream cheese
1 cup bbq sauce (we used stonewall kitchen honey bbq sauce)
salt and pepper
Preheat oven to 375
Lay the chicken thighs out flat and pound to flatten them, season with salt and pepper.
Cut the jalapenos in half and scrape out the seeds. Fill each jalapeno with cream cheese and place a half onto each chicken thigh. Roll up the chicken and wrap each thigh with 2 slices of bacon. Bake for 20 minutes, turn the heat to 400 and cover with the bbq sauce and bake for an additional 5 minutes.