Smoked Chicken Thighs with Chimichurri

Cook Time

75 Mins

Cooking Method






Prep Time

15 Mins




1/8 tsp Black Pepper

2 lbs Chicken Thighs, bone-in

1 Garlic Clove, Minced

To Taste, Key Lime Jerk Seasoning

1/4 cup Olive Oil

1 tsp Oregano, chopped

1/4 cup Parsley, Chopped

1 tbsp Red Onion, minced

1 tbsp Red Wine Vinegar

1/2 tsp Salt

Cooking Instructions

Liven up your barbequed chicken with these Smoked Chicken Thighs with Chimichurri. Tender, bone-in chicken thighs are seasoned in our bright and tangy Caribbean Key Lime, then smoked on the grill. Drizzle a fresh chimichurri sauce of red wine vinegar, fresh herbs, garlic and spices for a pop of flavor the whole family will love.  

Wood Pellet Recommendation 

In order to bring out an extra level of heat to this recipe that is already full of character, we recommend using our Texas Mesquite Hardwood Pellets

Note: This recipe uses Louisiana Grills Key Lime Jerk Seasoning

Note: The FDA recommends to cook chicken to a minimum internal temperature of 165°F. 

  1. Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
  2. Once the fire is lit, preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  3. Drizzle olive oil on the chicken thighs, then season with Caribbean Key Lime. Set aside.
  4. Prepare the chimichurri by whisking together the olive oil, vinegar, parsley, red onion, garlic, oregano, salt, and pepper in a mixing bowl.
  5. Place the chicken thighs on the grill grate and smoke for 60 to 75 minutes, until an internal temperature of 165° F.
  6. Remove the chicken from the grill and rest for 10 minutes. Serve warm with chimichurri.

Special Tools

  • Mixing Bowl
  • Whisk


Looking to round out this flavorful dish? Try a nice, fresh plantain salad to cool off your tastebuds.

Diet Info

  • Low Carb