The Best Smoked Chicken Thighs

This one lived up to the name and was a delicious Labor Day week meal! Pretty simple and quick marinade to throw together, but just make sure you get it done the day before you want to smoke or grill the chicken. We will definitely be throwing this one into the rotation of chicken meals on the Traeger! We paired this with the easy roasted vegetables that I have posted before and included again below. That is one of my favorite mixed roast vegetable recipes and is so easy to tweak with whatever vegetables you have on hand or prefer. Lately, I've been into the carrot tri-colored chips, red onion, squash, and brussels. To make things even easier you can simply purchase some pre-cut veggies and speed up time spent in the kitchen. This meal was happily devoured all week! 

​The Best Smoked Chicken Thighs
Ingredients:

• 2 and 1/2 lbs. skinless chicken thighs*
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 Tbsp. coconut aminos 
• 3 Tbsp. water
• 1 and 1/2 Tbsp. cayenne pepper hot sauce (like Frank’s) 
• 1 Tbsp. coconut sugar
• 1 orange, juiced 
• 1 lime, juiced 
• 3 garlic cloves, smashed and minced 
• 2 tsp. salt 

Directions:

1. Add all of the ingredients to a zip top bag or a bowl with a lid. 
2. Mix well to make sure the chicken is coated. 
3. Place in the fridge for 12-24 hours to marinate, the longer the better. 
4. When you’re ready to smoke, remove the chicken from the fridge and let it come to room temperature in the marinade while you preheat the smoker. 
5. If you’re using a Traeger or wood pellet smoker, preheat to 450F. I like to sear my chicken before I smoke it for 5 minutes, it gives more flavor. If you’re using a traditional smoker, you can skip this step, you just may need to smoke a bit longer*.
6. Place the chicken on the smoker/grill directly from the marinade. DO NOT rise or pat dry. Sear the chicken at 450F for 4-5 minutes. Keep the lid closed during the searing. Flip the chicken, close the lid, and adjust the temperature to 225F. 
7. Let the chicken smoke for 1 and 1/2-2 hours, or until the internal temperature reaches 165F and the juices are running clear. I like to check my chicken at the 1 and 1/2 hour mark because it’s often done. 
8. Remove it from the smoker, cover with foil, and let it rest for at least 10 minutes before serving. 

Notes:

• I used boneless chicken thighs, but you can do bone in. I actually always use skinless for this recipe because I always have them on hand, so if you have skin on thighs, just remove it if you want. You may need to add 15 minutes or so to your cook time for bone-in thighs, but it may be even juicer! 
• If you’re using a standard wood smoker and not a wood pellet grill like Traeger, you can either sear your chicken on the grill over medium-high heat for 5 minutes and then place in the smoker that’s preheated to 225F, or place them directly in the smoker heated to 225F and smoke for 15-30  minutes longer, or until they’re fully cooked. 

Original recipe found here


Easy Roasted Vegetables
Ingredients:

• 1/4 cup Extra Virgin Olive Oil (you may need a bit more)
• 3 medium carrots, peeled and cut into 1 - 1-1/2 inch chunks
• 1/2 pound (about 1-1/2 cups) large Brussels sprouts, outer leaves removed and halved
• 1 pound (about 4-1/2 cups) baby red potatoes, halved or quartered
• 1 large red onion, halved and cut into thick 1-inch pieces
• 1 pound (about 1-1/4 cup) sweet potatoes, peeled and cut into 1 1/2-inch thick slices
• 3/4 tablespoon dried oregano
• 3/4 tablespoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Freshly cracked pepper and sea salt
• Optional: fresh herbs (such as thyme or parsley) to garnish with

Directions:

1. Preheat oven to 400 degrees F. Grab a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the brussels and halve them, halve the baby red potatoes (quarter especially large ones), halve the red onion and cut into thick 1-inch pieces, peel the sweet potato(s) and cut into large 1-1/2 inch chunks/slices.
2. Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add about 1/2 teaspoon sea salt and about 3/4 teaspoon pepper). Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
3. Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
4. Remove from the oven and enjoy immediately. 

Original recipe found here