Pecan Smoked, Lemon-Oregano Chicken Thighs. Soooo Juicy!

Smiter Q · 09-30-2010, 05:39 PM

Hi all,

Ok, here is the deal....
Last night I did a cook that came out wayyyy better than I thought. Now do not get me wrong, I expected a good meal... but I did not expect such a mouth watering savory set of treats! The juice dribbled down our chins. My GF said she did not know if she should eat the chicken or drink it. I think it had a lot to do with the acid of the 2 fresh squeezed lemons and the punch of them zested.

It started out like this:

-5 cloves of garlic
-2 heaping Tbs. of Oregano
-1 Tbs fresh cracked black pepper
-1 Teaspoon of kosher salt
-1+1/2 Tbs Konriko Greek seasoning
-1/2 teaspoon of cayenne
-3 Tbs canola oil(usually use olive, but wanted lighter flavor this time)
-2 Tbs Apple Vinegar
-2 lemons, fully microplaned and squeezed.

1) Mixed all ingredients in mini processor, except lemon juice and zest.
I had those items in a larger bowl, where I zested the skin into.
2) Dump processed spice batch into the larger bowl with the lemon. Give a good stir, then add the chicken thighs. Mix well by hand for a couple of minutes, really getting the wet paste/marinade into the chicken thighs crevices and under the skin.
3) Marinate a total of 4 hours.
4) Got a full chimney of coals going, and arranged around the perimeter of the charcoal grate in a horseshoe pattern.
Leaving an opening in the ring of coals just like a big U.
5) Put the chicken on indirectly in the middle of the coals skin side up, with none directly over a lit coal. Put a stick of pecan from my tree on the back of the U of the coals. Sprinkled lightly with the Konriko then closed lid, and let cook for 35 to 40 minutes.
5) When thighs where just under 160F, I flipped them and moved over direct. The skin at this time was already a nice glowing golden smoke kissed brown. Kept them upside down on the coals for about 5 minutes to render the skin a little more.
6) Took them off and let them sit for about 10 minutes.

I usually have photos of the prep and cook... but was in a bit of a hectic state last night doing other tasks while trying to cook. Sorry about not having them this time. I will definitely do this cook again. The lemon taste with the oregano and Greek spice mix was soooo SAVORY! Pecan added just the right amount of smoke flavor too. Turning over the last 5 minutes rendered enough of the fat off that these were bite through. Personally, I think it was the most flavorful chicken I ever cooked. I look forward to cooking this for friends!

Right off the grill, the color was amazing. Did not want to wait out the rest time to dig in, but I did!

Couple of close ups. You can see the oregano, juiciness and spices. Yummm.

My GF's lovely contribution.

All of it together.

Grabnabber · 09-30-2010, 05:52 PM

Lookin' good, dude! I would try that...

JD McGee · 09-30-2010, 09:11 PM

Nice job...

vr6Cop · 09-30-2010, 09:14 PM

Nice spin on the Greek chicken. It looks tremendous!

Phubar · 10-01-2010, 06:37 AM

Lime/lemon are my Phriends when it comes down to tenderize the meat.
Looks PerPhect Smiter!

jacob · 10-01-2010, 06:57 AM

Very nice, I sometimes use the Greek Seasonings on smoked chicken. We like around these parts.

Smokey Al Gold · 10-01-2010, 07:24 AM

Those look killer I would gladly try that. Thanks for the recipe

bluetang · 10-01-2010, 07:49 AM

Yes, I mean Oh yes! Looks fantastic, thanks for the recipe. On my to do list

altongrady · 10-01-2010, 08:06 AM

Killer looking thighs! I use a brand called Cavenders Greek Seasoning - Never seen Konrico around here. Have to try your recipe this weekend - can't wait!

aquablue22 · 10-01-2010, 08:18 AM

Really good looking chicken, Thanks for sharing.

southernsmoker · 10-01-2010, 09:17 AM

Throwdown!!

bigabyte · 10-01-2010, 09:36 AM

Hand it over mister!

Moose · 10-01-2010, 10:36 AM

Really appreciate the cooking tutorial, but gosh, that is some of the finest looking chicken I've laid eyes on...outstanding!

1FUNVET · 10-01-2010, 10:41 AM

Nice job. I'll give it a try tomorrow at my house for the LSU game

Big George's BBQ · 10-01-2010, 10:51 AM

I would definately hit that

09-30-2010, 05:39 PM	#1
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	Pecan Smoked, Lemon-Oregano Chicken Thighs. Soooo Juicy! Hi all, Ok, here is the deal.... Last night I did a cook that came out wayyyy better than I thought. Now do not get me wrong, I expected a good meal... but I did not expect such a mouth watering savory set of treats! The juice dribbled down our chins. My GF said she did not know if she should eat the chicken or drink it. I think it had a lot to do with the acid of the 2 fresh squeezed lemons and the punch of them zested. It started out like this: -5 cloves of garlic -2 heaping Tbs. of Oregano -1 Tbs fresh cracked black pepper -1 Teaspoon of kosher salt -1+1/2 Tbs Konriko Greek seasoning -1/2 teaspoon of cayenne -3 Tbs canola oil(usually use olive, but wanted lighter flavor this time) -2 Tbs Apple Vinegar -2 lemons, fully microplaned and squeezed. 1) Mixed all ingredients in mini processor, except lemon juice and zest. I had those items in a larger bowl, where I zested the skin into. 2) Dump processed spice batch into the larger bowl with the lemon. Give a good stir, then add the chicken thighs. Mix well by hand for a couple of minutes, really getting the wet paste/marinade into the chicken thighs crevices and under the skin. 3) Marinate a total of 4 hours. 4) Got a full chimney of coals going, and arranged around the perimeter of the charcoal grate in a horseshoe pattern. Leaving an opening in the ring of coals just like a big U. 5) Put the chicken on indirectly in the middle of the coals skin side up, with none directly over a lit coal. Put a stick of pecan from my tree on the back of the U of the coals. Sprinkled lightly with the Konriko then closed lid, and let cook for 35 to 40 minutes. 5) When thighs where just under 160F, I flipped them and moved over direct. The skin at this time was already a nice glowing golden smoke kissed brown. Kept them upside down on the coals for about 5 minutes to render the skin a little more. 6) Took them off and let them sit for about 10 minutes. I usually have photos of the prep and cook... but was in a bit of a hectic state last night doing other tasks while trying to cook. Sorry about not having them this time. I will definitely do this cook again. The lemon taste with the oregano and Greek spice mix was soooo SAVORY! Pecan added just the right amount of smoke flavor too. Turning over the last 5 minutes rendered enough of the fat off that these were bite through. Personally, I think it was the most flavorful chicken I ever cooked. I look forward to cooking this for friends! Right off the grill, the color was amazing. Did not want to wait out the rest time to dig in, but I did! Couple of close ups. You can see the oregano, juiciness and spices. Yummm. My GF's lovely contribution. All of it together. __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 09-30-2010 at 10:22 PM..

09-30-2010, 05:52 PM	#2
Grabnabber Babbling Farker Join Date: 02-25-10 Location: In the gutter.	Lookin' good, dude! I would try that... __________________ Tom

09-30-2010, 09:11 PM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Nice job... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

09-30-2010, 09:14 PM	#4
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	Nice spin on the Greek chicken. It looks tremendous! __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

10-01-2010, 06:37 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Lime/lemon are my Phriends when it comes down to tenderize the meat. Looks PerPhect Smiter! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-01-2010, 06:57 AM	#6
jacob Quintessential Chatty Farker Join Date: 12-30-06 Location: Dalton Georgia Name/Nickname : Bobby	Very nice, I sometimes use the Greek Seasonings on smoked chicken. We like around these parts. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

10-01-2010, 07:24 AM	#7
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Those look killer I would gladly try that. Thanks for the recipe __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

10-01-2010, 07:49 AM	#8
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Yes, I mean Oh yes! Looks fantastic, thanks for the recipe. On my to do list __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

10-01-2010, 08:06 AM	#9
altongrady Knows what a fatty is. Join Date: 09-09-10 Location: Gadsden AL	Killer looking thighs! I use a brand called Cavenders Greek Seasoning - Never seen Konrico around here. Have to try your recipe this weekend - can't wait!

10-01-2010, 08:18 AM	#10
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	Really good looking chicken, Thanks for sharing. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

10-01-2010, 09:17 AM	#11
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Name/Nickname : JO	Throwdown!! __________________ Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy:

10-01-2010, 09:36 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Hand it over mister! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-01-2010, 10:36 AM	#13
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Really appreciate the cooking tutorial, but gosh, that is some of the finest looking chicken I've laid eyes on...outstanding! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

10-01-2010, 10:41 AM	#14
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	Nice job. I'll give it a try tomorrow at my house for the LSU game

10-01-2010, 10:51 AM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I would definately hit that

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