Smoked Chicken Thighs with Avocado-Chipotle Salsa

Blue Jean Chef

Serves: 4

Ingredients

  • 6 tomatillos
  • 2 dried chipotle peppers
  • 3 tomatoes
  • 1 avocado
  • 1 clove garlic
  • 3/4 cup fresh cilantro, chopped
  • 3 tablespoons lime juice
  • 1–1/2 teaspoons ground cumin
  • 1 tsp. salt
  • 8 chicken thighs
  • Salt

Preparation

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 smooth salsa.

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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