These might be my best thighs to date! I modified the recipe called Smoked Leg Quarters in Big Bob Gibson’s BBQ book by Chris Lilly. His recipe is for 6 chicken quarters, so I reduced all of the ingredients. He also recommended fresh herbs where I substituted the dried versions that were in my pantry. Given more time, I will get the fresh stuff next time.
Marinade
½ cup virgin olive oil, ½ cup (1 lemon) of lemon juice, 1/2 TB minced garlic, 1 tsp Kosher salt, ½ tsp black pepper, 2 TB parsley, 1 TB basil, 1 TB oregano 1 TB cilantro (I didn’t have any). I marinated everything for about 6 hrs where he recommends 8-12.
1 oz of hickory, 225 deg. All of the thighs were different sizes so I probed the middle one. After 1 hour, all but one piece were in the 170’s. I had hoped to pull them around 165 and finish on the grill. I put them on a medium gas grill for about 5 minutes. The piece that had a lower temp got a little more time. I am learning that thighs are extremely forgiving. They were very good and I will definitely do this one again!
Marinade
½ cup virgin olive oil, ½ cup (1 lemon) of lemon juice, 1/2 TB minced garlic, 1 tsp Kosher salt, ½ tsp black pepper, 2 TB parsley, 1 TB basil, 1 TB oregano 1 TB cilantro (I didn’t have any). I marinated everything for about 6 hrs where he recommends 8-12.
1 oz of hickory, 225 deg. All of the thighs were different sizes so I probed the middle one. After 1 hour, all but one piece were in the 170’s. I had hoped to pull them around 165 and finish on the grill. I put them on a medium gas grill for about 5 minutes. The piece that had a lower temp got a little more time. I am learning that thighs are extremely forgiving. They were very good and I will definitely do this one again!
