Honey Soy Baked Chicken Thighs on the Smoker

Roger Cosgrove

⅓ cup honey

¼ cup soy sauce

¼ cup finely chopped green onions

2 Tbs avocado or olive oil

1 tsp garlic minced (or 2 large cloves garlic, minced)

1 Tbs white or or apple cider vinegar

1 tsp sesame oil - optional

¾ tsp ginger

½ tsp salt and two shakes of pepper

8 to 12 chicken thighs or legs skinned

Fresh chopped parsley or sesame seeds to garnish

In a shallow bowl, combine everything but chicken. Mix well and set aside.

Wash and remove skin from chicken and dry with paper towel. Trim off any excess fat. Transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).

Preheat the smoker oven to oven to 400°C.

Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 30 to 40 minutes, in your smoker flipping twice while baking to ensure the chicken doesn't dry out on top.

Remove chicken to the grill top and put pan aside to save sauce for later. Broil for 5 or 10 minutes minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F to 180°F

Garnish with parsley and/or optional sesame seeds.

Serve chicken with pan juices over steamed rice, zucchini noodles, or regular noodles.

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