Smoked Herb-Crusted Chicken Thighs with Fresh Green Beans
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, high-protein
445 cal
45g protein
10g carbs
25g fat
per serving · estimated
Ingredients
- 2 pieces bone-in, skin-on chicken thighs
- 1 1/4 tbsp olive oil
- 200 g fresh green beans
- 3/4 tsp garlic powder
- 3/4 tsp dried thyme
- to taste salt
- to taste black pepper
- 3/4 cup hickory wood chunks
- for serving lemon wedges
Method (tap to check — screen stays awake)
- Mix the herbs and spices in a small bowl.
- Rub the spice mixture evenly over the chicken thighs, including under the skin if possible.
- Place the chicken thighs on a baking sheet lined with foil for easy cleanup.
- Insert a meat thermometer into the thickest part of a thigh, avoiding the bone.
- Smoke the chicken at 225°F (107°C) using hickory wood chunks, with the lid closed.
- Smoke for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken smokes, trim the green beans and set aside.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat (around 375°F / 190°C).
- Add the green beans and sauté for 4-6 minutes, stirring frequently, until they are tender-crisp and lightly browned.
- Season the green beans with a pinch of salt and a sprinkle of garlic powder if desired.
- Once the chicken reaches 165°F, remove from the smoker and let rest for 5 minutes.
- Serve the smoked chicken thighs with the sautéed green beans and lemon wedges.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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