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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This recipe goes with Sara's Grilled Chicken-Cornbread Salad Ingredients:
1 cup hickory or pecan wood chips |
1 tablespoon chopped fresh basil |
1 tablespoon olive oil |
1 tablespoon fresh lemon juice |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
3 pounds bone-in, skin-on chicken thighs |
vegetable cooking spray |
Directions:
1. Soak hickory or pecan wood chips in water at least 30 minutes. Drain.
2. Whisk together basil and next 4 ingredients in a shallow dish; add chicken. Cover and let stand 30 minutes at room temperature.
3. Prepare a hot fire by piling charcoal in center of grill; let burn 15 to 20 minutes or until coals are gray. Place wood chips on charcoal. Spray cold cooking grate with cooking spray; place on grill.
4. Remove chicken from marinade, discarding marinade; arrange chicken on cooking grate, and grill, covered with grill lid, 30 to 40 minutes or until meat thermometer inserted into thickest portion registers 180°, turning occasionally. Remove chicken, and let cool completely before slicing.
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