The trick is to smoke the meat and not make the meat smoke
CHICKEN THIGHS DIAVALO
Date:January 06, 2010 Favorite:Poultry Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Chicken Thighs Diavolo
The marinade uses cayenne, thai chili paste, chili & garlic powder, paprika, tabasco, vinegar, kosher salt & pepper
The ingredients are ready to mix
First into a paste shown here & with the addition of water into a sauce consistency
The chicken thighs are slit & put into a marinade dish
The chicken thighs marinate for one to four hours
The chicken was marinated for 4 hours & then placed in foil pan along with the excess marinade
The chicken thighs were indirect grilled on medium heat for 45 minutes. Due to the cold temps I used remote read thermos
After the chicken thighs reach 160 degrees they were direct grilled over medium heat & basted with the marinade
The chicken thighs were served with some reserved sauce & South Western style rice
The thighs had great flavor and were moist & tender. They were spicy but not as spicy as the reserved marinade sauce
The rice was a good counterpoint to the spicy thighs and sauce. There was a slight hint of smoke from the apple wood
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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.
Williams-Sonoma On the Gill: Chicken Thighs Diavolo - Page 139