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

[Dave Russell]

Thanks for sharing the recipe and technique! Them thighs look really good, and I'm gonna try to hunt down some of that Greek seasoning. All I've ever seen was Cavender's but my wife has a bit of a msg reaction.

 

[Smiter Q]

Thanks for sharing the recipe and technique! Them thighs look really good, and I'm gonna try to hunt down some of that Greek seasoning. All I've ever seen was Cavender's but my wife has a bit of a msg reaction.

Hi DR, you are welcome. :-D

Not sure if you can see on the label, but it is indeed MSG free. If ya can not find it in a store, here is a link.
http://www.cajungrocer.com/konriko-greek-seasoning-2-p-86.html?cvsfa=1338&cvsfe=2&cvsfhu=3836

 

[smokedinvt]

Oh HELL YEAH I would dig into some of that!!:clap2:

 

[harley76]

Smiter, That looks fantastic! Thanks for the recipe. I noticed you had 6 thighs on the plate, is there enough marinade to do more or should I double the recipe for more?

thanks:-D

 

[Smiter Q]

Smiter, That looks fantastic! Thanks for the recipe. I noticed you had 6 thighs on the plate, is there enough marinade to do more or should I double the recipe for more?

thanks:-D

Hi Harley,

I think 6 or 7 would be about the limit. Kind of depends on the sizes of the lemons too. Which makes me want to mention that if two lemons do not produce a fair amount of juice, use a third. What I do with my marinades at times are 1 full recipe, then 1/2 added as well. Let me know if you give this a whirl. Hoping that others results will be similar to mine. :thumb: