Ingredients
Method
- Place chicken pieces in a mixing bowl. Sprinkle BBQ rub over the top and toss until each piece is evenly coated. Set aside.
- Arrange halved bacon slices on a board or sheet pan. Pat dry if needed. Place one drained pickle chip at the end of each bacon half.
- Set a seasoned chicken piece on each pickle chip. Roll bacon around the bundle so the ends overlap. Secure with a toothpick and place on a wire rack.
- Preheat smoker or grill for indirect heat at 275°F. Add apple or cherry wood for lighter smoke, hickory for stronger flavor. Smoke bites 60–75 minutes until chicken reaches 170–175°F and bacon is nearly crisp.
- Whisk barbecue sauce and apple cider vinegar. Brush over bites and cook 5–10 minutes to set the glaze. Rest briefly before serving. Remove toothpicks before eating.
Notes
- Dill chips add acidity that balances the bacon and chicken. For heat, use spicy dill chips or hot pickled jalapeños. For sweetness, try bread-and-butter chips.
- Boneless, skinless chicken thighs stay juicy during smoking. Chicken breast works if cut slightly larger and pulled at 160–165°F.
- Thick-cut bacon renders slowly, protecting the chicken. Turkey bacon can be used but benefits from a light oil brush before smoking.
- Oven method: Bake at 400°F on a wire rack over a sheet pan for 30–40 minutes. Broil briefly for extra crispness.
- Air fryer method: Cook at 375°F for 14–18 minutes, flipping halfway. Brush with glaze and cook 1–2 minutes to set.
- Leftovers: Store in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer to re-crisp the bacon
- Boneless, skinless chicken thighs stay juicy during smoking. Chicken breast works if cut slightly larger and pulled at 160–165°F.
- Thick-cut bacon renders slowly, protecting the chicken. Turkey bacon can be used but benefits from a light oil brush before smoking.
- Oven method: Bake at 400°F on a wire rack over a sheet pan for 30–40 minutes. Broil briefly for extra crispness.
- Air fryer method: Cook at 375°F for 14–18 minutes, flipping halfway. Brush with glaze and cook 1–2 minutes to set.
- Leftovers: Store in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer to re-crisp the bacon