Orange Oregano Maple Smoked Chicken Thighs
Ingredients
- 2 maple grill planks soak for 30 minutes before use
- 4 chicken thighs
Seasoning paste:
- Zest of 2 oranges
- 1 large bunch of oregano leaves removed from stems
- 2 heaping tsp. fresh ground black pepper I used smoked pepper
- 2 heaping tsp. sea salt I used smoked sea salt
- 2 heaping tsp. smoked paprika if you don’t have smoked paprika you can use regular paprika but smoked paprika makes a huge difference
- 1. 5 tbsp. olive oil
Instructions
- Preheat your grill to 350 degrees and create a direct and indirect cooking zone. Make sure to soak your grilling planks for at least 30 minutes before using them.
- Rinse your chicken and then pat it dry.
- Combine the ingredients for the seasoning paste in a small bowl.
- Slide your finger under the chicken skin—I know this is not fun but it will seal in all the spices and extra moisture!
- Coat the chicken under and over the skin, working the paste onto all 4 pieces of chicken. Place 2 thighs on each maple grilling plank.
- Place the planks on indirect heat of a medium/hot grill and let cook for 25-30 minutes or until an internal-read thermometer (like the ThermaPen, my favorite) reads 170 degrees. A few degrees under is okay.
- Let rest under foil for 10 minutes and serve with your favorite side. I served mine with garlic kale and it was delish!
Notes
PRO TIP: If you can’t find maple grilling planks, cherry, hickory or other woods should work, too.