Smoked and Glazed Chicken Thighs

Smoky, floral, and acidic, these aren't your typical smoked chicken thighs. The lavender comes through nicely and isn't overpowering; the thyme pairs well with the lavender and strawberries. The strawberries and white balsamic pair nicely and the vinegar adds a good bit of acidity to balance the sweetness from the peak-season strawberries and the caramelized sugar. The thighs have a light amount of smoke and are juicy and tender.

• Preparation Time: 40 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 40 mins
• Calories: 462 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper
• ½ cup white balsamic vinegar
• 1 tablespoon kosher salt
• 1 ½ teaspoons chopped fresh thyme leaves
• 4 cups hulled fresh strawberries
• 8 (8 ounce) bone-in, skin-on chicken thighs
• 3 applewood chunks, for smoking
• 3 tablespoons dried lavender

Recipe Instructions

Step 1

Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.

Step 2

Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.

Step 3

Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.

Step 4

Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.

Step 5

Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.

Step 6

Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.