Restaurants›Chicken N Pickle - North Kansas City›Wood Grilled Chicken Recipe

Wood Grilled Chicken Recipe

Inspired by Chicken N Pickle - North Kansas City
Time1h 30m
Serves4

Make Wood Grilled Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

Finishing & Baste

Wood & Grill Prep

Method

Chicken & Marinade

1

Trim and dry

Pat the chicken thighs dry with paper towels. Trim any excess fat and loosen the skin slightly, running your fingers between skin and meat to allow marinade to penetrate.

2

Make marinade

In a bowl combine olive oil, lemon juice, soy sauce, honey, minced garlic, thyme, smoked paprika, black pepper, and kosher salt. Whisk until combined.

3

Marinate

Place chicken in a large zip-top bag or shallow dish. Pour marinade over chicken, rubbing some under the skin where loosened. Seal or cover and refrigerate for at least 1 hour and up to 6 hours. Remove chicken from refrigerator 30 minutes before grilling to come toward room temperature.

Wood & Grill Prep

4

Prepare wood smoke

If using wood chips, soak them in water for 30 minutes, then drain. If using chunks, no soak necessary. When lighting the grill, place soaked chips in a foil packet with holes or directly on hot coals to produce smoke.

5

Build a two-zone fire

Light charcoal and arrange coals to create a hot direct zone and a cooler indirect zone. For a kettle or charcoal grill, bank most coals to one side. Preheat grill to medium-high (about 400°F / 200°C over the hot zone) and aim for an indirect zone around 325–350°F for finishing.

Grilling & Finishing

6

Sear over direct heat

Oil the grill grates lightly. Place thighs skin-side down over the hot direct zone and sear for 3–4 minutes, until skin has good color and releases easily from the grates. Flip and sear the second side 2 minutes.

7

Move to indirect heat and add smoke

After searing, move chicken to the cooler indirect zone skin-side up. Add your soaked wood chips or chunk to the coals or in the smoker box to introduce smoke. Close the lid and cook until internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 20–30 minutes depending on size. Monitor temperature and smoke; add more wood or adjust vents to maintain consistent heat.

8

Baste and rest

During the last 5 minutes of cooking, brush the tops of the thighs with melted butter to add gloss and flavor. When the thighs reach 165°F, remove from the grill and tent loosely with foil. Let rest 8–10 minutes so juices redistribute; carryover will raise temperature a few degrees.

9

Finish and serve

Squeeze fresh lemon wedges over the chicken, sprinkle with chopped parsley, and season lightly with additional salt or pepper to taste. Serve warm.