Thursday, September 29, 2011

Smoked Chicken Thighs

I eat alot of boneless skinless chicken breasts. They taste great grilled, but smoked they turn out way too dry. I don't have this problem with thighs. Yes the bone in, skin on thighs would be much tastier, but for expedience and convenience I go with boneless, skinless.

1- 1.5 lbs boneless skinless thighs
1/4 cup Apple Cider vinegar
1/4 tsp garlic powder
1/4 tsp smoked Spanish Paprika
1/8 tsp of the following: ground yellow mustard, nutmeg, cloves, cayenne (or more if you like it spicy), chipotle powder (or double the cayenne if you don't have any), cinnamon, ginger, cumin.

Directions: Trim off odd bits and set aside for dog. Marinate remaining chicken in vinegar and spices for as long as you like. Cook in smoker for about an hour, turning only once. If you're going to grill instead of smoking them, obviously the cooking time is going to be much less. You can use smoking chips to give it the smokey flavor.

My dog, Jack, loves when I make chicken thighs. It's because I trim off the odd bits and cook them up separately for him. He's a spoiled little paleo-pup.

See, pretty simple. Almost too simple. I usually eat this with roasted red peppers, grilled asparagus and butternut squash. I like to peel the butternut squash, cut it into "fries" and bake it with smoked sea salt. (Any ol' salt will do)

Guess who's coming to dinner.

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