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How to Make Smoked and Glazed Chicken Thighs - A Step-by-Step Guide

Smoked and glazed chicken thighs are a delicious and flavorful dish that is perfect for any time of year. This recipe takes juicy, tender chicken thighs and adds a mouthwatering smoky flavor to them, creating a dish that is sure to impress your family and friends.

Smoking chicken adds a depth of flavor that is hard to beat, and when paired with a sweet and sticky glaze, it creates a winning combination that will have everyone coming back for more. Whether you're grilling them outside ...

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Ingredients

  • 4 cups hulled fresh strawberries
  • ½ cup white sugar
  • ½ cup white balsamic vinegar
  • 1 ½ teaspoons chopped fresh thyme leaves
  • ½ teaspoon kosher salt
  • 3 applewood chunks, for smoking
  • 3 tablespoons dried lavender
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 8 (8 ounce) bone-in, skin-on chicken thighs

Information

  • Prep Time: 40 mins
  • Cook Time: 2 hrs 5 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 55 mins
  • Servings: 8
  • Yield: 8 chicken thighs

  • Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
  • Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
  • Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
  • Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
  • Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
  • Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.

    • Nutrition

    462 cal.

    • Total Fat: 24g
    • Saturated Fat: 7g
    • Cholesterol: 142mg
    • Sodium: 974mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 19g
    • Protein: 39g
    • Vitamin C: 46mg
    • Calcium: 37mg
    • Iron: 3mg
    • Potassium: 474mg

    Categories

    Smoked recipes
    Glazed recipes
    Chicken recipes
    Thigh recipes