Bacon Wrapped Chicken Thighs

See the video here!

1 pack of small chicken thighs (remove any excess fat)
1 cup Tony Chachere's Creole Seasoning
1 lb smoked bacon (I use thick cut apple smoked)
1 bottle squeeze butter

 Pull back the skin on the thighs and scrap off any fat from the back of the skin and the chicken.

 Squirt on a little squeeze butter and spread it over the chicken thigh and the underside of the skin.

  Replace skin and wrap each thigh in a strip of bacon. Sprinkle lightly with Tony Chachere's Creole Seasoning.  Go light as it is very salty.

 Place on the grill's top rack of the gas grill for 2 hours at 300°F. 

 I leave a couple plain for those that may be on a low salt diet.  300°F for 2 hours, depending on the size of the thighs it may take a little longer.  If you put the center burner on low it will maintain the gas side of the Char-Griller Duo at 300°F.

  Two hours is up and the thighs are ready to place on some paper towel to cool and drain any excess bacon fat.  What could be easier?  Adds a new twist to your grilled chicken and tastes great!!