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Receta Pecan Wood Smoked Chicken Thighs with Ginger Apricot Glaze
by Bob Vincent

Pecan Wood Smoked Chicken Thighs with Ginger Apricot Glaze

These are tasty chicken thighs. I used Pecan wood chunks to smoke the thighs then glazed them with Ginger Apricot Glaze at the end of the cooking process. If you don't have a smoker grilling is fine but you won't get the subtle flavor from the sweetness in the Pecan wood. I removed the skin before glazing to reduce some fat content. If you like crisp skin leave it on. I served the chicken with steamed green beans, salad and light white wine.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 8 ea chicken thighs, bone in with skin
  • salt/garlic pepper to taste
  • 1 cup Asian Ginger Apricot Glaze (link is provided below)
  • 1/2 cup cilantro, minced (optional for garnish)
  • 3 oz Pecan wood chunks

Direcciones

  1. Preheat smoker with Pecan wood chunks to 250^
  2. Season chicken with salt and garlic pepper.
  3. Smoke at 250^ for an hour and twenty minutes.
  4. Remove skin from chicken.
  5. Grill over medium low heat for 10 minutes basting frequently with Ginger Apricot Glaze.
  6. Serve with minced cilantro and more glaze tableside.