Recipe: Hickory-smoked chicken thighs
Rob Rainford uses his charcoal grill to add smokey flavours to his chicken thighs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.styleathome.com.
Cooking tools:
- Grill
- Instant-read thermometer
- Zip-top bag
- Aluminum foil
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Refrigerator
Ingredients
- 1/4 cup (60 mL) fresh lime juice
- 3 Tbsp (45 mL) olive oil
- 2 Tbsp (30 mL) Dijon mustard
- 1 Tbsp (15 mL) liquid honey
- 1/2 tsp (2 mL) garlic powder
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) sweet paprika
- 12 chicken thighs, skin on and bone in
- 2 handfuls hickory wood chips, soaked in water for at least 2 hours
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