Smoked Chicken Thighs with Jalapeño Green Sauce
Smoked Chicken Thighs with Jalapeño Green Sauce
Ingredients
For the Chicken
- 3 pounds bone-in, skin-on chicken thighs
- 3 tablespoons spicy brown mustard
- 2 tablespoons Cuso’s Hot Honey Seasoning
- 2 tablespoons Cuso’s Roasted Garlic & Onion Seasoning
For the Jalapeño Green Sauce
- 2 jalapeños, adjust for heat
- 1 cup fresh cilantro
- 2 garlic cloves
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
- salt, to taste
- black pepper, to taste
For Smoking
- Harmos wood pellets, Spanish Barbecue Pirate and Turkish Barbecue Traveler flavors recommended
Instructions
- 1
Place the bone-in, skin-on chicken thighs into a large bowl. These specific chicken thighs are essential for the recipe's success.
⏱️ 1 min
- 2
Generously coat the chicken thighs with spicy brown mustard, ensuring each piece is fully covered.
⏱️ 2 min
- 3
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.
⏱️ 3 min
- 4
Cover the bowl and refrigerate the marinated chicken for at least 2 hours. For best results and deeper flavor, marinate overnight.
⏱️ 1 min
- 5
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.
⏱️ 15 min•🌡️ 350
- 6
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.
⏱️ 5 min
- 7
Blend the sauce ingredients until the mixture is smooth and creamy. Taste and adjust seasoning or heat as desired.
⏱️ 2 min
- 8
Chill the prepared Jalapeño Green Sauce until you are ready to serve the chicken.
⏱️ 1 min
- 9
Once the grill has reached 350°F, place the marinated chicken thighs directly onto the grill grates.
⏱️ 1 min
- 10
Smoke the chicken for approximately 1 hour, or until the internal temperature reaches 160°F. Use a meat thermometer to ensure accuracy.
⏱️ 60 min•🌡️ 350
- 11
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.
⏱️ 15 min•🌡️ 500
- 12
Remove the smoked chicken thighs from the grill and let them rest for a few minutes before serving.
⏱️ 5 min
- 13
Serve the flavorful smoked chicken thighs with the chilled Jalapeño Green Sauce on the side, or drizzle the sauce generously over the chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Chicken Thighs with Jalapeño Green Sauce
For the Chicken
- 3 pounds bone-in, skin-on chicken thighs
- 3 tablespoons spicy brown mustard
- 2 tablespoons Cuso’s Hot Honey Seasoning
- 2 tablespoons Cuso’s Roasted Garlic & Onion Seasoning
For the Jalapeño Green Sauce
- 2 jalapeños, adjust for heat
- 1 cup fresh cilantro
- 2 garlic cloves
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
- salt, to taste
- black pepper, to taste
For Smoking
- Harmos wood pellets, Spanish Barbecue Pirate and Turkish Barbecue Traveler flavors recommended
Instructions
- 1
Place the bone-in, skin-on chicken thighs into a large bowl. These specific chicken thighs are essential for the recipe's success.
⏱️ 1 min - 2
Generously coat the chicken thighs with spicy brown mustard, ensuring each piece is fully covered.
⏱️ 2 min - 3
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.
⏱️ 3 min - 4
Cover the bowl and refrigerate the marinated chicken for at least 2 hours. For best results and deeper flavor, marinate overnight.
⏱️ 1 min - 5
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.
⏱️ 15 min•🌡️ 350 - 6
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.
⏱️ 5 min - 7
Blend the sauce ingredients until the mixture is smooth and creamy. Taste and adjust seasoning or heat as desired.
⏱️ 2 min - 8
Chill the prepared Jalapeño Green Sauce until you are ready to serve the chicken.
⏱️ 1 min - 9
Once the grill has reached 350°F, place the marinated chicken thighs directly onto the grill grates.
⏱️ 1 min - 10
Smoke the chicken for approximately 1 hour, or until the internal temperature reaches 160°F. Use a meat thermometer to ensure accuracy.
⏱️ 60 min•🌡️ 350 - 11
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.
⏱️ 15 min•🌡️ 500 - 12
Remove the smoked chicken thighs from the grill and let them rest for a few minutes before serving.
⏱️ 5 min - 13
Serve the flavorful smoked chicken thighs with the chilled Jalapeño Green Sauce on the side, or drizzle the sauce generously over the chicken.
⏱️ 1 min