Smoked Herb Chicken Thighs with Roasted Asparagus

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

· 150 min · Chicken · gluten-free, dairy-free, keto, low-carb

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Ingredients

• 2 pieces bone-in, skin-on chicken thighs
• 1 1/4 tbsp olive oil
• 3/4 tsp garlic powder
• 3/4 tsp dried thyme
• 3/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 bunch (~1 lb) fresh asparagus spears
• 1 large lemon
• enough for smoker wood chips (hickory or apple)

Method (tap to check — screen stays awake)

1. Preheat your smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes and prepare your smoker with the soaked chips, placing them in the smoker box or directly on coals if using a charcoal smoker.
2. While the smoker heats, pat the chicken thighs dry with paper towels. Rub both sides generously with the herb mixture, ensuring the skin is coated well.
3. Arrange the chicken thighs on a baking sheet lined with foil, skin-side up, and set aside.
4. Place the chicken thighs in the smoker. Smoke at 225°F (107°C) using hickory or apple wood for about 2 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
5. While the chicken smokes, toss the asparagus with 1 tbsp olive oil, salt, and pepper on a separate baking sheet.
6. About 15 minutes before the chicken is done, roast the asparagus in a preheated oven at 400°F (204°C) for 12-15 minutes until tender and slightly caramelized. Squeeze lemon juice over the asparagus after roasting.
7. Once the chicken reaches the internal temp, remove it from the smoker and let it rest for 5 minutes to allow juices to redistribute.
8. Serve the smoked chicken thighs alongside the roasted asparagus, drizzled with lemon juice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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