Michael Symon’s Spicy Smoked Pineapple Chicken Thighs | Symon’s Dinners Cooking Out | Food Network

Michael loves grilled chicken thighs and for this recipe, he uses a lesson Bobby Flay taught him about balancing heat and sweetness when making spicy glazes. This pineapple glaze nails that!
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Spicy Smoked Pineapple Chicken Thighs
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 45 min
Active: 45 min
Yield: 4 servings

Ingredients

8 chicken thighs, bone in and skin on
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons urfa pepper (see Cook’s Note)
2 cups pineapple juice
1 cup pineapple chunks
1/4 cup honey, plus more if needed
1/4 cup lime juice
1/4 cup sherry vinegar
2 habanero peppers, slit down the side
1 yellow onion, halved

Directions

Special equipment: applewood chunks

Prepare a charcoal grill using the snake method for 275 to 300 degrees F: Stack unlit charcoals and a few applewood chunks around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly.

Pat the chicken dry with a paper towel. In a small bowl, mix together the salt, black pepper, cayenne and urfa, then liberally sprinkle it over the chicken. Place the chicken skin-side up onto the grill off the direct heat and close the lid but leave the vents half open. Smoke until the chicken reaches an internal temperature of 130 degrees F, about 1 hour.

Meanwhile, combine the pineapple juice, pineapple chunks, honey, lime juice, sherry vinegar, habanero and onion in a non-reactive saucepan. Place onto the direct-heat side of the grill, bring to a simmer and simmer until it begins to thicken, about 30 minutes. Remove the onion and habanero, then puree the glaze till smooth. You can adjust with a little honey if it’s too spicy, or if you want some more heat, you can blend in a bit of the leftover habanero. Pour the glaze back into the saucepan and put back onto the heat. Continue to cook until reduced by half, about 10 minutes.

Once the chicken reaches 130 degrees F, brush it liberally with the glaze. Put the lid back down and continue to cook over the direct heat. Cook, brushing it every 10 minutes, until the chicken thighs reach 170 degrees F, another 30 to 40 minutes. Remove from the grill and serve.

Cook’s Note
If you can’t find urfa pepper, you can use a combination of three-quarters ground ancho chile powder and one-quarter ground cayenne pepper.

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Michael Symon’s Spicy Smoked Pineapple Chicken Thighs | Symon’s Dinners Cooking Out | Food Network

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