FOR THE STUFFFING —
strips thick-sliced bacon, diced
cups stemmed and chopped collard or mustard greens
cup diced onion
cup fresh corn kernels
cup diced red bell pepper
Tbsp. low-sodium chicken broth
jalapeño chile pepper, seeded and minced
cup crumbled cornbread
tsp. cayenne pepper
Kosher salt to taste
FOR THE CHICKEN —
Extra-virgin olive oil, kosher salt, and black pepper
Prepare Apricot Rum Barbecue Sauce. Set aside 1 cup sauce for basting the chicken; reserve remainder in a separate container for dipping.
Sauté bacon in a pan over medium heat until crisp, about 10 minutes. Spoon off all but 1 Tbsp. rendered bacon fat. Add greens and onions to pan and cook until tender, about 5 minutes. Add corn, bell pepper, broth, and jalapeño to bacon mixture; cook 2 minutes. Off heat, add cornbread, cayenne, and salt. Let stuffing cool to room temperature, then chill for 20 minutes.
Bone chicken as shown in Test Kitchen Tip video. Place 1⁄3 cup mounded stuffing in each thigh, making sure there's at least 1-inch of meat all the way around. Wrap thigh around stuffing to cover. Tie thighs with butcher's twine at 1-inch intervals to secure stuffing. Make the knots snug, but not so tight they squeeze the stuffing out. Coat chicken lightly with oil and season with salt and pepper.
Grill chicken covered over direct medium-high heat for 10–15 minutes on each side. Baste chicken with Apricot-Rum Barbecue Sauce, flip over, and baste the other side. Reduce heat to low; cook until sauce is bubbling and caramelized, about 2–3 minutes. Before serving legs, snip strings with kitchen shears and remove. You’ll need only about 1 cup of the sauce for basting.
Serve with grilled vegetables and reserved sauce on the side for dipping.