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Smoky Chicken Thighs

Prep time 15 mins
Soak time 30 mins
Stand time 30 mins
Grill time 40 mins
Yield Makes about 4 servings

Ingredients

  • 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

How to Make It

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

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

  3. 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.

  4. 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.