Candied Smoked Chicken Thighs
12 bone-in chicken thighs
1 cup brown sugar
1 cup seasoned salt
1/8 cup granulated garlic
1/8 cup oregano
1/8 cup dried basil
1/8 cup onion powder
1/8 cup dried rosemary
1/8 cup smoked paprika
1/8 cup of Greek seasoning
1/8 cup of cactus sugar
Mix all dry ingredients well and rub on chicken, leaving the skin on. Save some dry rub for later. Let the chicken marinate for four to 12 hours.
Use indirect heat on the grill or smoker. If smoking, smoke with apple and pecan wood chips; grill at 250°Ffor two to two and a half hours until the internal temperature reaches 165°F.
Baste the chicken with apple juice every 30 minutes with a spray bottle. When finished, sprinkle with the rub or a favorite sauce.
Serves 4
Pineapple, Mango and Red Onion Salsa
1 pineapple, cut into small cubes
1 mango, cut into small Julianne slices
1 jalapeño, diced and seeded with membrane removed
1/4 cup diced red onion
2 Tbsp. chopped cilantro
3 Tbsp. honey
1/4 cup olive oil
Salt and pepper to taste
Mix all ingredients together and let chill in the refrigerator for at least 30 minutes so that the flavors have time to marry each other. Use chips to dip, or place on top of your favorite grilled fish, chicken or shrimp.