Place a tablespoon or so of the ricotta stuffing in the middle of the thigh. Roll up the thigh and use toothpicks to secure the middle and the two ends. Do not try to use the cheap toothpicks, as they will snap like balsa wood. To see how to properly use the toothpicks to fasten everything up, go to
YouTube.com/BBQMyWay and search for “thighs.”
Lightly coat the thighs with olive oil, salt and coarsely cracked pepper. Grill on indirect heat for 15 minutes. Finish over direct heat to add texture and color. The internal temperature of the thighs should be 160 degrees Fahrenheit.
Serve the thighs over a bed of fresh spinach and smother with the tomato vinaigrette. Oh, and don't forget to remove the toothpicks.
I like a crisp white wine with this dish, or a pilsner beer. Iced tea and colas work well too. Thanks for stopping by!
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.