Smoked Herb Chicken Thighs with Roasted Green Beans

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

· 135 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

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 cup smoked wood chips (hickory)
• 8 oz green beans
• 1/4 tsp salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Soak the wood chips in water for 15 minutes to ensure they smolder and produce smoke.
2. Preheat the smoker to 225°F (107°C), using hickory wood chips for a smoky flavor, with the lid closed.
3. Rub the chicken thighs evenly with the herb mixture, making sure to coat all sides.
4. Place the chicken thighs on the smoker rack, skin-side up, and insert a meat thermometer into the thickest part of one thigh.
5. Smoke the chicken thighs for approximately 1 hour 15 minutes, maintaining 225°F, until the internal temperature reaches 165°F (74°C).
6. While the chicken smokes, toss the green beans with 1 tsp olive oil and a pinch of salt.
7. Spread the green beans in a single layer on a baking sheet lined with aluminum foil.
8. After the chicken has smoked for about 45 minutes, place the green beans in the oven on the middle rack and roast at 400°F (204°C) for 15 minutes, until tender and slightly caramelized.
9. Check the chicken’s internal temp after 1 hour 15 minutes; if it has reached 165°F, remove from the smoker and let rest for 5 minutes.
10. Serve the smoked herb chicken thighs alongside the roasted green beans.

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

← Browse the cookbook