adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked and Glazed Chicken Thighs
Smoked and Glazed Chicken Thighs
0 Likes
Prep Time:
40 minutes
Cook Time:
125 minutes
Total Time:
175 minutes
Succulent smoked chicken thighs coated in savory lavender rub, finished with tangy-sweet strawberry gastrique - a showstopper for any gathering.
Ingredients:
  • 4 cups hulled fresh strawberries
  • 0.5 cup white balsamic vinegar
  • 1.5 teaspoons chopped fresh thyme leaves
  • 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
Instructions:
  • Create the strawberry gastrique: Blend strawberries on high until silky smooth, approximately 1 minute.
  • In a medium skillet over medium-low heat, caramelize sugar until amber in color and nutty in aroma, about 5 minutes, occasionally stirring. Carefully add vinegar (mixture will crystallize and boil), then reduce heat to low. Stir sugar mixture until completely dissolved, about 5 minutes. Add strawberry puree and thyme, simmer over low heat until thick enough to coat the back of a spoon, about 7 minutes. Remove from heat, stir in salt, and keep warm until needed.
  • Prepare the grill for the chicken: Ensure the bottom vent of the grill is open fully. Ignite a charcoal chimney starter filled with briquettes. Once the briquettes are covered with gray ash, pour them onto the bottom grate and push them to one side. Add 3 to 4 applewood chunks over the hot coals. Grease the top grate with oil and cover the grill, using an instant-read thermometer to monitor the temperature.
  • In a small bowl, combine fragrant lavender with a pinch of salt and pepper. Generously sprinkle the chicken thighs with the aromatic lavender seasoning.
  • Lay the chicken thighs on the preheated grill, skin-side up, away from the direct heat source. Smoke with the lid on, keeping the temperature inside the smoker steady at 225-250 degrees F (107-120 degrees C), for 1 1/2 hours. Glaze with 1/4 cup gastrique, cover, and continue smoking until a meat thermometer inserted into the thickest part reads 170 degrees F (76 degrees C), for an additional 15-30 minutes.
  • Place the chicken thighs on a large plate or platter. Brush them lightly with another 1/4 cup of gastrique and allow them to rest for 10 minutes. Optionally, serve with the remaining gastrique.

Similar Recipes