Ah, the great outdoors! There's something magical about firing up the grill, the sizzle of meat hitting the grates, and the smell of smoke wafting through the air. My go-to for a family cookout? Smoked chicken thighs on the Green Mountain Grill. If you're looking to elevate your grilling game and impress your guests, stick around because I've got the recipe that'll make your taste buds dance!
Last summer, I had my brother and his family over for a weekend barbecue. My brother, always the skeptic, doubted my skills with the Green Mountain Grill. "Let's see if you can actually make these thighs as good as you brag about," he chuckled. Challenge accepted, buddy.
How To Smoke Chicken Thighs On A Green Mountain Grill
1. Prep the Thighs: Pat the chicken thighs dry with paper towels. This is crucial for getting that crispy skin. Rub 'em down with a bit of olive oil and then generously coat them with your dry rub. Let them sit for about 30 minutes to absorb all those flavors.
2. Fire Up the Green Mountain Grill: Preheat your grill to 225°F. This low and slow cooking method is what gives the chicken that smoky goodness. I use the Jim Bowie model – named after the guy who invented the Bowie knife! – because it's reliable and has a great cooking space.
3. Choose Your Wood/Pellets: For chicken, I highly recommend using fruitwood pellets like apple or cherry. They add a subtle sweetness that complements the savory rub. If you're feeling adventurous, mix in some hickory pellets for a bolder flavor.
4. Time to Grill: Place the chicken thighs on the grill, skin side up. Close the lid and let the magic happen. Smoke the thighs for about 2-2.5 hours until they reach an internal temperature of 165°F. If you like your chicken a bit saucy, brush on some BBQ sauce during the last 30 minutes of cooking.
5. The Finishing Touch: Crank up the heat to 400°F for the last 10 minutes to crisp up the skin. Keep an eye on them to avoid burning – nobody likes charred chicken. Remove from the grill and let them rest for a few minutes before digging in.
What to Serve
So, you've got these mouth-watering smoked chicken thighs, but what about the sides? Personally, I love serving them with a classic potato salad, some grilled corn on the cob, and a fresh coleslaw. The creamy potato salad balances the smoky chicken, while the corn and coleslaw add a nice crunch. Oh, and don't forget a cold beer or a glass of sweet tea. Perfect!
Leftovers? No Problem!
If you have any leftovers – which, let’s be honest, is a big "if" – there are plenty of ways to repurpose them. Shred the chicken and toss it into a salad, make some BBQ chicken sandwiches, or even use it as a pizza topping. Trust me, the smoky flavor adds a delightful twist to any dish.
Additional Tips for the Best Results
1. Patience is Key: Don't rush the smoking process. Low and slow is the mantra here. The longer the thighs sit in that smoky goodness, the better the flavor.
2. Temperature Matters: Invest in a good meat thermometer. The internal temperature should hit 165°F for perfectly cooked chicken. Overcooked chicken is dry and no fun.
3. Experiment with Rubs and Sauces: Don't be afraid to mix things up. Try different rubs and BBQ sauces to find your favorite combo. My current obsession? A spicy chipotle rub paired with a sweet honey BBQ sauce.
4. Rest the Meat: Always let your meat rest after cooking. This allows the juices to redistribute, making for a juicier bite.
5. Clean the Grill: A clean grill ensures even cooking and prevents flare-ups. Plus, it keeps your food tasting fresh.
Overall, smoking chicken thighs on the Green Mountain Grill is a game-changer. Not only is it a relatively simple process, but the results are absolutely delicious. My brother? He was speechless after his first bite – and that’s saying something! Whether you're a seasoned griller or a newbie, give this recipe a try. You won't regret it.
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Green Mountain Grill Chicken Thighs
Ingredients
For the Chicken Thighs
- 8 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
For the BBQ Sauce (Optional but recommended)
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
Preparing the Chicken Thighs
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the chicken thighs generously with the dry spice mix.
- Place the seasoned chicken thighs on a wire rack set over a baking sheet and refrigerate uncovered for at least 2 hours or overnight. This step helps to dry out the skin for extra crispiness.
- Preheat your Green Mountain Grill to 225°F. Use fruitwood pellets like apple or cherry for a subtle sweetness or mix with hickory for a bolder flavor.
- Make sure the pellet hopper is filled and the grill is clean.
Smoking the Chicken Thighs
- Remove the chicken thighs from the refrigerator and let them come to room temperature (about 20-30 minutes).
- Lightly brush the thighs with olive oil.
- Place the chicken thighs on the grill, skin side up.
- Close the lid and smoke the chicken thighs for about 2 - 2.5 hours, or until the internal temperature reaches 165°F.
- Once the chicken thighs reach 165°F, increase the grill temperature to 400°F.
- Continue to cook the thighs for an additional 10-15 minutes to crisp up the skin. Keep an eye on them to avoid burning.
Making the BBQ Sauce (Optional but recommended)
- While the chicken is smoking, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small saucepan.
- Simmer over medium heat for about 15 minutes, stirring occasionally until the sauce thickens.
- If you like your chicken saucy, baste the thighs with BBQ sauce during the last 30 minutes of smoking.
Serving and Leftovers
- Once the chicken thighs are done, remove them from the grill and let them rest for 5-10 minutes.
- Serve with your favorite sides like potato salad, grilled corn, and coleslaw.
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