Preliminary work. Make a compound butter, mine was coriander & garlic. Then make a small bacon weave, mine was a 3x3 with half rashers of streaky, and or soak the corn husks if using for 20 minutes. Skin & bone chicken thighs, preheat smoker to 250f
First flatten the boned skinless thigh between clingfilm
![Image](http://i155.photobucket.com/albums/s303/30down92go/Kievs/th_IMGP0028.jpg)
Then spread with compound butter.
![Image](http://i155.photobucket.com/albums/s303/30down92go/Kievs/th_IMGP0029.jpg)
Roll tightly in the clingfilm to make a dumpy sausage shape.
![Image](http://i155.photobucket.com/albums/s303/30down92go/Kievs/th_IMGP0030.jpg)
Refrigerate for at least 4 hours to ensure the butter sets properly.
![Image](http://i155.photobucket.com/albums/s303/30down92go/Kievs/th_IMGP0032.jpg)
Remove the clingfilm, then wrap in the bacon or in the corn husks. I sealed the corn husks with a couple of staples placed away from the meat but keeping the wrap tight or you could use "butchers string and a surgeon's knot
![Wink ;)](./images/smilies/icon_e_wink.gif)
Place on the smoker for 35-45 minutes depending on the size of the thighs, then serve and enjoy.
Sinners Kiev (with bacon wrap)
![Image](http://i155.photobucket.com/albums/s303/30down92go/Kievs/th_IMGP0051.jpg)
Saints Kiev (with corn husk wrapping)
![Image](http://i155.photobucket.com/albums/s303/30down92go/Kievs/th_IMGP0052.jpg)
You could also vary the filling, adding slices of ham or cheese. The corn husks were also used to make a slimmy, i.e. a fatty without the bacon but I didn't get any pictures of that.