Based on a recipe of the Shakers, a Quaker splinter group that flourished in the Eastern U.S. in the mid-19th century, this marinade derives its flavor from a hefty jolt of cider vinegar and lots of chopped shallots. Apple-wood chips are our first choice for smoking, but maple and hickory impart great flavor as well.
Make Ahead Tip: Marinate the chicken for up to 3 hours.
- 1/2 cup cider vinegar
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 cup chopped shallot (about 2 medium)
- 2 cloves garlic, chopped
- 2 pounds boneless skinless chicken thighs, trimmed of fat
- 1 cup wood chips, such as apple or hickory, in a foil pouch
Whisk the vinegar, oil and salt in a medium bowl. Stir in the shallots and garlic. Add the chicken and toss to coat. Cover and marinate in the refrigerator for 20 minutes to 3 hours.
Prepare the wood-chip packet.
Place the packet under the grill racks. Preheat the grill and packet until smoky.
Transfer the chicken to the grill, allowing the excess marinade to drip back into the bowl (discard the marinade). Grill the chicken, turning once, until cooked through, 6 to 8 minutes per side. Serve hot or chilled.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
255 calories; 15g total fat; 4g total saturated fat; 98mg cholesterol; 215mg sodium; 1g carbohydrates; 0g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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