Smoky Chicken Thighs – a delicious recipe with hickory, fresh basil, olive oil, lemon juice, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 180u00b0, turning occasionally. Remove chicken, and let cool completely before slicing.
1053
kcal
Calories
78
g
Fat
9
g
Carbs
87
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup hickory or pecan wood chips, 1 tablespoon chopped fresh basil, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, and more.
Yes, Smoky Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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