Smokey Grilled Chicken Thighs with Sage and Other Good Things

Chicken thighs are wonderful. Meaty, juicy and the perfect protein for the grill. While the boneless/skinless variety is everyone’s darling, the bone in/skin on version is not without its charms. The bone adds flavor and the skin, when carefully trimmed provides a nice little blanket of succulent juice.

These thighs come to the table like a little present. There’s a tasty surprise under the skin, herbs led by fresh sage leaves, garlic and olive oil. The grill provides a nice smokey flavor thanks to that skin and olive oil. In this case a small (very small) grill fire is a good thing. Where there is fire there will be smoke. Where there is smoke there will be flavor.

Figure on two thighs per person. My package had six and there were three of us eating so the equation worked. Just multiply and divide, or let the serving adjustment feature on this recipe do the thinking for you.

This went wonderfully with a Potato and Green Bean Salad the I will share with you soon. As the holiday weekend stretches before us, give this recipe a try. It’s perfect for an intimate gathering, but can easily adapt to feed a crowd.

Smokey Sage Grilled Chicken Thighs
Print Recipe
These little bundles of goodness make a wonderful dinner.
Servings
3
Servings
3
Smokey Sage Grilled Chicken Thighs
Print Recipe
These little bundles of goodness make a wonderful dinner.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Mix the garlic, herb blend, and olive oil together in a small bowl. Allow to sit for an hour or so before assembling the chicken thighs. This allows the herbs to soak up the olive oil and become almost a paste.
  2. Trim the chicken thighs of extra fat and skin. They should have a nice little cap of skin when you're finished.
  3. Carefully loosen the skin and gently pull it aside. Leave one edge of skin connected to the meat.
  4. Divide the garlic herb paste evenly between the thighs. Spread it ever so gently on the flesh of the thighs.
  5. Place two sage leaves on each f the thighs and carefully pull the skin back in place.
  6. Use kitchen twine to tie up the thighs. I did this like ribbon on a package; crossing the twine on top and knotting it on the bottom.
  7. Sprinkle both sides with salt and pepper and place skin side up on a medium hot grill. Allow to cook 7 -9 minutes with the lid down until the bottom is nicely browned.
  8. Carefully turn the thighs skin side down. Close the lid and allow to cook for 5 minutes or so. Check the thighs at this point. Lifting the lid should cause a little fire. Blow it out and re-cover the grill. You've just set up your smoker.
  9. Let the chicken continue to cook/smoke for another 5 minutes or until they are cooked through (internal temperature should be 165 degrees).
  10. Remove from the grill and let rest for 5 minutes. Cut the strings and plate the chicken.
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Love, Mama D

 

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