Ingredients
- 6 Bone-in Chicken Thighs
- 12 Sage Leaves
- 1 Tblsp. Italian Herb Blend Like McCormick Grinder
- 3 Cloves Garlic Grated
- 1 Tblsp. Olive Oil
- Pepper and Kosher Salt To Taste
Servings:
Instructions
- 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.
- Trim the chicken thighs of extra fat and skin. They should have a nice little cap of skin when you’re finished.
- Carefully loosen the skin and gently pull it aside. Leave one edge of skin connected to the meat.
- Divide the garlic herb paste evenly between the thighs. Spread it ever so gently on the flesh of the thighs.
- Place two sage leaves on each f the thighs and carefully pull the skin back in place.
- 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.
- 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.
- 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.
- Let the chicken continue to cook/smoke for another 5 minutes or until they are cooked through (internal temperature should be 165 degrees).
- Remove from the grill and let rest for 5 minutes. Cut the strings and plate the chicken.
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