Smoked Chimichurri Chicken Thighs
Smoked Chimichurri Chicken Thighs
Ingredients
For the Smoked Chicken Thighs
- 8 bone-in, skin-on chicken thighs
- 1/4 cup Bachan's Japanese BBQ Sauce
- 2 tablespoons BBQ rub, your favorite blend
- 2 cherry wood chunks, for smoker
- 1/4 cup hot honey, for glazing
For the Chimichurri
- 1 bunch fresh cilantro, finely chopped
- 1 bunch fresh parsley, finely chopped
- 6 cloves garlic, minced
- 2 tablespoons lemon juice, from 1 lemon
- 1/4 cup olive oil, extra virgin
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Pat the chicken thighs dry with paper towels. Drizzle Bachan's Japanese BBQ Sauce generously over both sides of the chicken thighs, ensuring they are well coated. Then, liberally season both sides with your favorite BBQ rub.
⏱️ 5 min
- 2
Arrange the seasoned chicken thighs on a wire rack set over a baking sheet. Place the chicken, uncovered, in the refrigerator to marinate for at least 1 hour, or preferably overnight for deeper flavor.
⏱️ 60 min
- 3
While the chicken marinates, prepare the chimichurri. In a medium bowl, combine the finely chopped cilantro, finely chopped parsley, and minced garlic.
⏱️ 10 min
- 4
Add the lemon juice, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to the herb mixture. Stir thoroughly until all ingredients are well combined. Set the chimichurri aside at room temperature until ready to serve.
⏱️ 5 min
- 5
About 1 hour before you plan to cook, remove the chicken from the refrigerator. Preheat your smoker to 250°F, adding the cherry wood chunks for a sweet, smoky flavor. Insert a meat thermometer into the thickest part of one of the chicken thighs, avoiding the bone, to monitor the internal temperature.
⏱️ 15 min•🌡️ 250
- 6
Once the smoker reaches temperature, place the chicken thighs on the smoker grates, ensuring they are positioned indirectly from the heat source. Smoke for approximately 1 hour, or until the internal temperature reaches about 155-160°F.
⏱️ 60 min•🌡️ 250
- 7
Increase the smoker temperature to 350°F. During this final smoking period, brush the chicken thighs with hot honey to create a delicious glaze. Continue smoking for another 15-20 minutes, or until the internal temperature of the chicken reaches 170°F.
⏱️ 20 min•🌡️ 350
- 8
Carefully remove the chicken thighs from the smoker. Let them rest for 5-10 minutes before serving.
⏱️ 5 min - 9
Just before serving, brush a generous amount of the fresh chimichurri on both sides of the smoked chicken thighs. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Chimichurri Chicken Thighs
For the Smoked Chicken Thighs
- 8 bone-in, skin-on chicken thighs
- 1/4 cup Bachan's Japanese BBQ Sauce
- 2 tablespoons BBQ rub, your favorite blend
- 2 cherry wood chunks, for smoker
- 1/4 cup hot honey, for glazing
For the Chimichurri
- 1 bunch fresh cilantro, finely chopped
- 1 bunch fresh parsley, finely chopped
- 6 cloves garlic, minced
- 2 tablespoons lemon juice, from 1 lemon
- 1/4 cup olive oil, extra virgin
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Pat the chicken thighs dry with paper towels. Drizzle Bachan's Japanese BBQ Sauce generously over both sides of the chicken thighs, ensuring they are well coated. Then, liberally season both sides with your favorite BBQ rub.
⏱️ 5 min - 2
Arrange the seasoned chicken thighs on a wire rack set over a baking sheet. Place the chicken, uncovered, in the refrigerator to marinate for at least 1 hour, or preferably overnight for deeper flavor.
⏱️ 60 min - 3
While the chicken marinates, prepare the chimichurri. In a medium bowl, combine the finely chopped cilantro, finely chopped parsley, and minced garlic.
⏱️ 10 min - 4
Add the lemon juice, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to the herb mixture. Stir thoroughly until all ingredients are well combined. Set the chimichurri aside at room temperature until ready to serve.
⏱️ 5 min - 5
About 1 hour before you plan to cook, remove the chicken from the refrigerator. Preheat your smoker to 250°F, adding the cherry wood chunks for a sweet, smoky flavor. Insert a meat thermometer into the thickest part of one of the chicken thighs, avoiding the bone, to monitor the internal temperature.
⏱️ 15 min•🌡️ 250 - 6
Once the smoker reaches temperature, place the chicken thighs on the smoker grates, ensuring they are positioned indirectly from the heat source. Smoke for approximately 1 hour, or until the internal temperature reaches about 155-160°F.
⏱️ 60 min•🌡️ 250 - 7
Increase the smoker temperature to 350°F. During this final smoking period, brush the chicken thighs with hot honey to create a delicious glaze. Continue smoking for another 15-20 minutes, or until the internal temperature of the chicken reaches 170°F.
⏱️ 20 min•🌡️ 350 - 8
Carefully remove the chicken thighs from the smoker. Let them rest for 5-10 minutes before serving.
⏱️ 5 min - 9
Just before serving, brush a generous amount of the fresh chimichurri on both sides of the smoked chicken thighs. Serve immediately and enjoy!
⏱️ 5 min