Boil the tomatillos and chipotle peppers for 20 minutes. Remove the stems and seeds
from the softened peppers and finely chop. Set the tomatillos aside. Place all the
ingredients into the food processor and pulse to desired consistency, or puree for a
Place 1 – 2 tsp. of fine wood chips on the bottom of the smoker. Place the drip tray on
top of the chips and place the rack on top of the drip tray. Season the chicken with salt
and put the thighs on the rack.
Place the smoker over medium-high heat and wait until you see smoke. Once the smoke
appears, cover the smoker and smoke the chicken thighs for 20 minutes. Turn off the
heat and let the chicken rest in the smoker, covered, for an additional 20 minutes.
Serve the chicken and salsa with rice and beans or a fresh salad and warm tortillas.
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