Recipe of Gordon Ramsay Cilantro Chili Lime Smoked Chicken Thighs

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cilantro chili lime smoked chicken thighs. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Cilantro Chili Lime Smoked Chicken Thighs is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Cilantro Chili Lime Smoked Chicken Thighs is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have cilantro chili lime smoked chicken thighs using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Cilantro Chili Lime Smoked Chicken Thighs:

1. Prepare 4 bone-in chicken thighs with skin (this recipe doubles easily)
2. Make ready 1 cup lime juice (bottled is good, fresh is better)
3. Take 1/2 cup avocado oil
4. Make ready 2 tbs minced garlic (I used from a jar)
5. Get 1/2 medium onion (cut into large chunks)
6. Take 1 medium yellow bell pepper (seeded and cut into large chunks)
7. Prepare 1 jalapeño pepper, seeded and quartered
8. Make ready 1 bunch fresh cilantro
9. Take Lawry's Casero Chili Lime Seasoning (or other chili lime seas.)

Instructions to make Cilantro Chili Lime Smoked Chicken Thighs:

1. In a gallon ziploc bag, combine lime juice, avocado oil, onion, bell pepper, jalapeño pepper, garlic, 4 sprigs of cilantro, coarsely chopped or torn, and 2-3 tbs of chili lime seasoning. Mix well.
2. Add chicken thighs and mix around in marinade to coat thoroughly. Close the bag most of the way and carefully squeeze the bag to remove most of the air. Close bag and refrigerate overnight if possible or at least 2 hours. Mix thighs around in marinade a few times during the process.
3. Preheat pellet grill to 170-180° and set smoke to desired smoke setting. I set mine at 8 on 1-10 scale.
4. Remove thighs from marinade and place on multiple layers of paper towels. Use more paper towels to pat the top and remove as much marinade as possible. The drier the skin, the better is will crisp in the final cook.
5. Brush skin side with light coat of avocado oil for seasoning to adhere. Apply a generous dusting of chili lime seasoning. It does have a kick, so use you best judgement, depending on your taste preference.
6. Once grill is ready, place thighs on upper grate, skin side up and at least 2" apart. Smoke until internal temp hits about 145°. Remove from grill.
7. Increase grill temp setting to 400°. Once temp reaches at least 380°, place thighs back on grill and cook until internal temp hits 165-180° (depending on your preferred level of doneness).
8. Cook skin side down in the last few minutes for crisper skin. Be careful not to overcook the skin.
9. Always be careful when cooking chicken thighs - they have a lot of grease and tend to have flare-ups at high heat. Do not leave grill unattended in final cooking step, and be prepared to pull chicken off quickly in the event of a flare-up.
10. Serve hot with your favorite Mexican sides, and enjoy!

So that’s going to wrap it up for this special food cilantro chili lime smoked chicken thighs recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!