Smoky Chicken Thighs

Southern Living
Makes about 4 servings


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1 cup hickory or pecan wood chips
1 tablespoon chopped fresh basil
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
3 pounds bone-in, skin-on chicken thighs
Vegetable cooking spray


Prep: 15 Minutes
Soak: 30 Minutes
Stand: 30 Minutes
Grill: 40 Minutes

Soak hickory or pecan wood chips in water at least 30 minutes. Drain.

Whisk together basil and next 4 ingredients in a shallow dish; add chicken. Cover and let stand 30 minutes at room temperature.

Prepare a hot fire by piling charcoal in center of grill; let burn 15 to 20 minutes or until coals are gray. Place wood chips on charcoal. Spray cold cooking grate with cooking spray; place on grill.

Remove chicken from marinade, discarding marinade; arrange chicken on cooking grate, and grill, covered with grill lid, 30 to 40 minutes or until meat thermometer inserted into thickest portion registers 180°, turning occasionally. Remove chicken, and let cool completely before slicing.

Created date

July 2005