Smoked Herb Chicken Thighs with Cauliflower Mash
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 150 min · Chicken · gluten-free, high-protein
844 cal
48g protein
55g carbs
48g fat
per serving · estimated
Ingredients
- 1 lb bone-in chicken thighs
- 3/4 cup hickory wood chips
- 1 head cauliflower
- 1 1/4 tbsp butter
- 2 cloves garlic
- 3/4 tbsp olive oil
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Soak hickory wood chips in water for 30 minutes. Meanwhile, season chicken thighs with herbs, salt, and pepper.
- Preheat smoker to 225°F. Drain wood chips and place in smoker box.
- Place chicken thighs in smoker, smoke for 2 hours until internal temp reaches 175°F.
- While chicken is smoking, cut cauliflower into florets. Boil in salted water for 10 minutes until tender.
- Drain cauliflower and mash with butter, minced garlic, salt, and pepper until smooth.
- Serve smoked chicken thighs hot with cauliflower mash.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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