Mesquite Smoked/Grilled Chicken Thighs, Grilled Corn and Arroz Mexicana

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chilerelleno

Legendary Pitmaster
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For those of you searching for that elusive, crispy and oh so delicious, smoked chicken skin, there are a few ways to go about it.
You can go into the smoker with very dry skin, high heat 350'-375', and get it right... Sometimes.
You can smoke for awhile and then finish on the grill* (*one of my favorite methods) or in the oven.
Or
You can also cook it on the grill start to finish, with smoke, which is another favorite method of mine.
To do it this way you can use an A-MAZE-N smoke tube or tray, or just toss wood chips/chunks onto a nice hot spot.

I used the latter method today because I wanted to infuse with fresh Sage for the latter part of the cook.
Mesquite and Sage combined with the seasonings made for some freaking fabulously tasty yardbird.

A bunch of fresh thighs moderately slathered with EVOO, and then generously rubbed with a super secret blend.
I let that sit for about six hours before hitting the upper rack on my CharBroil Tru-Infrared Commercial 5 burner.





I then parted my grates/emitters making a hotspot, and placed handfuls of mesquite chips to provide smoke.
It is a very effective method for me.





Nearly ready, stopped smoking, removed chicken and laid down a bed of fresh Sage.
Place chicken on Sage and finish over high heat to an IT of 170'.





Put some cob sweet corn down on the grill to accompany the chicke, and whipped up a batch of Arroz Mexicana.



Money Shot

 
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I like the idea of finishing it on fresh sage. Gonna have to try that soon! My sage is out of control - this may be the best way to teach it a lesson!
 
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That is a beautiful looking meal!

It looks delicious!

Point!

Al
Thanks Al.
I like the idea of finishing it on fresh sage. Gonna have to try that soon! My sage is out of control - this may be the best way to teach it a lesson!
Great finished with fresh Rosemary too.
 
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Looks great! I definitely am a fan of smoked chicken on high and fast but i never have tried finishing on the grill. Usually I pull of smoker and wrap and let it rest 30 min once it reaches 165 -170 range. Do u pull off smoker at 160 range and finish on grill then wrap? Definitely want to try the grill finish next time.
Thanks!
 
Yum!!!  super secret blend.... too bad it's secret  
icon_razz.gif
 
Looks great! I definitely am a fan of smoked chicken on high and fast but i never have tried finishing on the grill. Usually I pull of smoker and wrap and let it rest 30 min once it reaches 165 -170 range. Do u pull off smoker at 160 range and finish on grill then wrap? Definitely want to try the grill finish next time.
Thanks!
This method is my favorite for whole spatchcocked chickens.
I've been playing with it trying to get the best results, and I think I've about got it nailed down to my family's and my own liking.

I give them an hour of smoke at 350'-375', at this point they've picked up good, distinct smoke flavor and light color.
I'm not really concerned about the IT at this point, it'll vary according to the birds size, but the smoke flavor/color is the same regardless.

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170415_152146530_zpscpfrxb8r.jpg.html

Then transfer to a medium hot grill on the grate and char the body cavity.

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170415_153551514_zpstqge07ey.jpg.html

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20160904_175645952_zpsh5avacom.jpg.html

And then move them to the upper rack and let them roast and the skin crisp.
Sometimes I flip them, sometimes not, still experimenting with that.
I remove them when the breast IT is 160'-165'.
I do not wrap, I just let them rest uncovered

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20160916_175931298_zpsiiqbcnru.jpg.html

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170415_161223740_zpsa06m3ddf.jpg.html

http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161112_173439816_zpss3seceak.jpg.html
 
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