Chicken Thighs with a Crabmeat Stuffing

Chicken Thighs with a Crabmeat Stuffing
Chicken Thighs with a Crabmeat Stuffing

     Wow!! It’s been almost a month since I’ve posted anything! I do believe that’s the longest I’ve ever gone and I’m sorry for that. We’ve been going through some trying stuff (close family and friends will know what I’m talking about) and cooking just hasn’t been much on my mind lately. Not that we haven’t been cooking, but its been stuff like burgers or fajitas or stuff that wasn’t really blog worthy. Or stuff we’ve already done here. Been doing quite a bit more cooking inside, more than is normal for us.  But we’re back!! And today we are bringing you these bundles of chicken with a crabmeat stuffing. And never fear…I’ve got about six cooks lined up that I am super excited about. So stay tuned and see what we’re cooking up.

     We’ve been trying to clear out the freezer a bit lately. I came across these chicken thighs and I didn’t want to just throw them on the Egg with a bit of rub or sauce. No…I wanted to do something else. We’ve all seen stuffed chicken breasts….why not thighs? Dark meat has more flavor than white meat and is less likely to dry out. Sounds like a winner to me, so I started looking around for recipes, found one I liked and modified it a bit to fit our tastes.

Applying the stuffing to the boneless chicken thighs.
Applying the stuffing to the boneless chicken thighs.

     Before we get started, if you can find boneless chicken thighs, do yourself a favor and buy them. Not that its hard to debone a thigh, it’s just a pain in the but. That’s what was in the freezer though, so that’s what I used. I’m keeping my eyes out for boneless from now on.


  • 6 boneless chicken thighs, skin on
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1/2 cup celery, diced fine
  • 1/2 cup onion, diced fine
  • 1 6oz can lump crabmeat, drained (if you can get fresh, go for it. Not kitchen tested as I couldn’t get any)
  • 2 tbsp white wine (we used Pinot Grigio as that was what Mrs. G was drinking)
  • 1/2 tsp poultry seasoning
  • 1/4 tsp fresh cracked black pepper
  • 2 cups bread cubes
  • your favorite bbq or chicken rub (We used Dizzy Pig’s Tsunami Spin, a rub with mid and far Eastern influences)
Layering the stuffing on is the easy part, wait till you get to rolling them up.
Layering the stuffing on is the easy part, wait till you get to rolling them up.


  1. Add the vegetable oil and butter to a large skillet and over medium heat.
  2. Add the celery and onion and sprinkle on a pinch of salt. Sautee until soft, about five minutes.
  3. Remove from heat and add poultry seasoning and pepper. Next, stir in crabmeat, bread cubes and wine. Allow to cool.
  4. Preheat your grill to 400F. If using an Egg or other ceramic cooker, set it up for a direct cook with raised grates. For other charcoal or gas grills, you want a 2 zone cooking set up with flame on one side and none on the other. (This will allow you a safe area to move chicken in case of flare ups.)
  5. Lay the chicken out skin side down and spread an even layer of the mixture over each one.
  6. Now the tricky part….roll the chicken up and secure with toothpicks. We didn’t get any pictures of this as we had nasty chicken stuff all over our hands and didn’t want tot get it on the camera. You understand, don’t you and forgive us? I knew you would.
  7. Once you’ve got them all rolled out, season the outside with your rub and place on the grill.
  8. Cook the chicken for about 20 minutes, turning every so often to ensure even cooking (I went about every 5 minutes)
  9. Cook until chicken hits about 165F. Sure, that’s high for chicken breasts, but the thighs can take that kind of heat without drying out.
Onto the Egg at 400F
Onto the Egg at 400F

     We’ve talked about wood and smoke before. Have you been paying attention? What kind of wood would pair well with chicken?

About 10 minutes in.
About 10 minutes in.

If you answered a light wood, possible a fruit wood such as apple or cherry, then you are correct! Give yourself 10 points. Not sure what you are going to do with them, but 10 points has to be better than none, right? Notice those two small pieces of chicken off to the side? Casualties of my poor deboning skills. I like to call them chef’s treats as I get to eat them while the chicken is cooking. 😉

Finished after 20 minutes.
Finished after 20 minutes.

Once the chicken is done, remove it from the grill and loosely cover with foil for about 5 minutes to rest. This gives you some time to make a salad or some other side dish.

Is your mouth watering yet?
Is your mouth watering yet?

     We kept it simple and just went with a wedge salad. We figured the bread crumbs in the stuffing already counted as carbs, so we didn’t need a potato or rice or couscous.

Dinner is served!!
Dinner is served!!

     The chicken turned out pretty good, if I do say so myself. Juicy, with a nice flavor from the rub and just the right amount of smoke. The first bite gave you that familiar stuffing taste with the bread and onions and celery and poultry seasoning, but then you noticed it was just a bit different from Thanksgiving stuffing. I’d really like to say that the crab meat stole the show, but in all honesty…it was kind of lost with all the other players. It didn’t jump out and you and say, “Hey!! There’s crab in here!!” Maybe fresh crab would give it that extra UMPH. I don’t know.

     I do know that it was fun writing a blog post again. Expect one again real soon. Like maybe tomorrow. Or Monday. And expect venison. 🙂

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