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Place the bone-in, skin-on chicken thighs into a large bowl. These specific chicken thighs are essential for the recipe's success.

Generously coat the chicken thighs with spicy brown mustard, ensuring each piece is fully covered.

Season the chicken generously with Cuso’s Hot Honey Seasoning and Cuso’s Roasted Garlic & Onion Seasoning. Mix thoroughly until all chicken pieces are evenly coated with the seasonings and mustard.

Cover the bowl and refrigerate the marinated chicken for at least 2 hours. For best results and deeper flavor, marinate overnight.

Preheat your pellet grill to 350°F. Load the grill with Harmos wood pellets, specifically Spanish Barbecue Pirate and Turkish Barbecue Traveler flavors, to infuse the chicken with rich paprika, garlic, rosemary, and spice notes.

While the grill preheats, prepare the Jalapeño Green Sauce. Add jalapeños, fresh cilantro, garlic cloves, Greek yogurt, olive oil, salt, and black pepper to a blender.

Blend the sauce ingredients until the mixture is smooth and creamy. Taste and adjust seasoning or heat as desired.

Chill the prepared Jalapeño Green Sauce until you are ready to serve the chicken.

Once the grill has reached 350°F, place the marinated chicken thighs directly onto the grill grates.

Smoke the chicken for approximately 1 hour, or until the internal temperature reaches 160°F. Use a meat thermometer to ensure accuracy.

Increase the grill temperature to 500°F. Continue cooking the chicken at this higher temperature until its internal temperature reaches 180°F and the skin becomes beautifully crispy and golden brown.

Remove the smoked chicken thighs from the grill and let them rest for a few minutes before serving.

Serve the flavorful smoked chicken thighs with the chilled Jalapeño Green Sauce on the side, or drizzle the sauce generously over the chicken.


Place the bone-in, skin-on chicken thighs into a large bowl. These specific chicken thighs are essential for the recipe's success.

Generously coat the chicken thighs with spicy brown mustard, ensuring each piece is fully covered.

Season the chicken generously with Cuso’s Hot Honey Seasoning and Cuso’s Roasted Garlic & Onion Seasoning. Mix thoroughly until all chicken pieces are evenly coated with the seasonings and mustard.

Cover the bowl and refrigerate the marinated chicken for at least 2 hours. For best results and deeper flavor, marinate overnight.

Preheat your pellet grill to 350°F. Load the grill with Harmos wood pellets, specifically Spanish Barbecue Pirate and Turkish Barbecue Traveler flavors, to infuse the chicken with rich paprika, garlic, rosemary, and spice notes.

While the grill preheats, prepare the Jalapeño Green Sauce. Add jalapeños, fresh cilantro, garlic cloves, Greek yogurt, olive oil, salt, and black pepper to a blender.

Blend the sauce ingredients until the mixture is smooth and creamy. Taste and adjust seasoning or heat as desired.

Chill the prepared Jalapeño Green Sauce until you are ready to serve the chicken.

Once the grill has reached 350°F, place the marinated chicken thighs directly onto the grill grates.

Smoke the chicken for approximately 1 hour, or until the internal temperature reaches 160°F. Use a meat thermometer to ensure accuracy.

Increase the grill temperature to 500°F. Continue cooking the chicken at this higher temperature until its internal temperature reaches 180°F and the skin becomes beautifully crispy and golden brown.

Remove the smoked chicken thighs from the grill and let them rest for a few minutes before serving.

Serve the flavorful smoked chicken thighs with the chilled Jalapeño Green Sauce on the side, or drizzle the sauce generously over the chicken.
