There's something truly special about the combination of smoke and fire on chicken thighs. This recipe uses applewood chips for a subtle, sweet smoke before finishing over direct heat for crispy, caramelized skin. Montreal seasoning brings bold, peppery depth — it's a backyard classic, elevated.
Ingredients
- 6–8 bone-in or boneless chicken thighs (about 2 lbs)
- 2 tbsp Montreal chicken seasoning
- 2–3 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tbsp avocado oil
- Applewood chips for smoking
Instructions
- Season the chicken: In a bowl, toss the chicken thighs with avocado oil, Montreal seasoning, and garlic. Ensure all pieces are evenly coated. Let them rest while preparing the grill.
- Prepare the grill for smoking: Soak applewood chips in water for about 30 minutes. Set up your grill for indirect heat at around 225°F (107°C). Place the soaked applewood chips in a smoker box or wrap them in foil with holes poked through.
- Smoke the chicken: Place the seasoned thighs on the grill away from direct heat. Close the lid and smoke for about 45 minutes, maintaining the temperature around 225°F.
- Sear and finish: After smoking, increase the grill's heat to medium (about 375–400°F). Move the thighs over direct heat and sear for about 3–5 minutes per side, or until the skin is crisp and the internal temperature reaches 175–185°F.
- Serve: Let the chicken rest for a few minutes before serving. Enjoy the smoky, juicy flavor!