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Smoky Chicken Thighs

Smoky Chicken Thighs

Southern Living AUGUST 2005

  • Yield: Makes about 4 servings
  • Prep time: 15 Minutes
  • Soak: 30 Minutes
  • Stand: 30 Minutes
  • Grill: 40 Minutes


  • 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


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.


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Smoky Chicken Thighs Recipe