The trick is to smoke the meat and not make the meat smoke

CHICKEN THIGHS DIAVALO

  Date: January 06, 2010
  Favorite: Poultry
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This recipe from my newest cookbook Williams-Sonoma On the Grill produced a very spicy chicken as one would expect from a recipe using 5 different types of chili. The chicken was marinaded in the spicy sauce for 4 hours. Then it was indirect grilled using medium heat. While indirect grilling it was also smoked using some apple wood chips in the smoker drawer. It was a cold winter night so I used my remote read thermometers to insure the chicken was cooked. It took n extra 15 minutes to get them to 160 degrees at which point they were direct grilled over medium heat for 5 minutes a side to crisp the skin. The chicken was basted with the marinade while finishing. The wings were moist, tender and very spicy, with a hint of smoke flavor. The reserved sauce was even hotter and it took some getting used to, but ultimately made a good thing even better.
Recipe Source:
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Americas Hometown Favorites
Williams-Sonoma On the Gill:
Chicken Thighs Diavolo - Page 139
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled w/ Smoke:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Pan
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs