Smoked Zesty-Lemon Chicken

Ellbee’s Garlic Kitchen Box

A little smoke, a little lemon, and a lot of bold garlic turn simple chicken thighs into the kind of grill-night centerpiece that brings everyone outside. The cedar-plank method is easygoing, aromatic, and made for serving with corn, slaw, and cold drinks.

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Total Time 1 55

Servings: 6 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

2 each untreated cedar planks, soaked in water for at least 1 hour
6 each bone-in, skin-on chicken thighs
1 tablespoon Ellbee's Zesty Gourmet Garlic
1 tablespoon Ellbee's Lemon Zest Gourmet Garlic
2 tablespoons Ellbee's Bacon Organic Olive Oil
2 each lemons, halved
fresh rosemary, kosher salt, and black pepper

Method

Prepare a grill for indirect medium heat, about 350°F. Mix Zesty Garlic, Lemon Zest Garlic, Bacon Olive Oil, salt, and pepper into a loose paste, then rub it over the chicken.
Set the soaked planks over direct heat for 3 minutes, until they begin to smoke. Move them to indirect heat and arrange the chicken on top with rosemary and lemon halves.
Close the lid and cook for 55 to 70 minutes, until the chicken reaches 165°F and the skin is richly golden. If needed, finish briefly over direct heat for extra crispness.
Rest 5 minutes, then serve with the charred lemon halves for squeezing over the smoky chicken.

Notes

Time: 115 min

Kitchen tip: Keep a spray bottle of water nearby for the planks. A little flame is normal; a flare-up is your cue to move the plank away from direct heat.

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