Recipe of Award-winning Cilantro Chili Lime Smoked Chicken Thighs
Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Make Award-winning Cilantro Chili Lime Smoked Chicken Thighs. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cilantro Chili Lime Smoked Chicken Thighs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cilantro Chili Lime Smoked Chicken Thighs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cilantro Chili Lime Smoked Chicken Thighs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cilantro Chili Lime Smoked Chicken Thighs estimated approx 1.5 hours.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Cilantro Chili Lime Smoked Chicken Thighs using 9 ingredients and 10 steps. Here is how you cook that.
My wife loves cilantro-lime anything, so I came up with this recipe, and "Wow! This chicken is soooo good!" must mean I got it right
Ingredients and spices that need to be Take to make Cilantro Chili Lime Smoked Chicken Thighs:
- 4 bone-in chicken thighs with skin (this recipe doubles easily)
- 1 cup lime juice (bottled is good, fresh is better)
- 1/2 cup avocado oil
- 2 tbs minced garlic (I used from a jar)
- 1/2 medium onion (cut into large chunks)
- 1 medium yellow bell pepper (seeded and cut into large chunks)
- 1 jalapeño pepper, seeded and quartered
- 1 bunch fresh cilantro
- Lawry's Casero Chili Lime Seasoning (or other chili lime seas.)
Steps to make Cilantro Chili Lime Smoked Chicken Thighs
- In a gallon ziploc bag, combine lime juice, avocado oil, onion, bell pepper, jalapeño pepper, garlic, 4 sprigs of cilantro, coarsely chopped or torn, and 2-3 tbs of chili lime seasoning. Mix well.
- Add chicken thighs and mix around in marinade to coat thoroughly. Close the bag most of the way and carefully squeeze the bag to remove most of the air. Close bag and refrigerate overnight if possible or at least 2 hours. Mix thighs around in marinade a few times during the process.
- Preheat pellet grill to 170-180° and set smoke to desired smoke setting. I set mine at 8 on 1-10 scale.
- Remove thighs from marinade and place on multiple layers of paper towels. Use more paper towels to pat the top and remove as much marinade as possible. The drier the skin, the better is will crisp in the final cook.
- Brush skin side with light coat of avocado oil for seasoning to adhere. Apply a generous dusting of chili lime seasoning. It does have a kick, so use you best judgement, depending on your taste preference.
- Once grill is ready, place thighs on upper grate, skin side up and at least 2" apart. Smoke until internal temp hits about 145°. Remove from grill.
- Increase grill temp setting to 400°. Once temp reaches at least 380°, place thighs back on grill and cook until internal temp hits 165-180° (depending on your preferred level of doneness).
- Cook skin side down in the last few minutes for crisper skin. Be careful not to overcook the skin.
- Always be careful when cooking chicken thighs - they have a lot of grease and tend to have flare-ups at high heat. Do not leave grill unattended in final cooking step, and be prepared to pull chicken off quickly in the event of a flare-up.
- Serve hot with your favorite Mexican sides, and enjoy!
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So that's going to wrap it up with this exceptional food Recipe of Award-winning Cilantro Chili Lime Smoked Chicken Thighs. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!