Can you see the steam coming off of these luscious chicken thighs? This is my version of Jamaican chicken. The crazy part is how tasty it is!
With Nina having shoulder surgery this week, the Sunday family meal responsibility came to Heidi and myself.
I trim the skins off the thighs and season them with Creole spices, garlic salt and applewood rub. Place them in a pan and slice a stick of butter on top. They are smoked in a pan on the Weber grill with charcoal and apple 🍎 wood for the smoke flavor on indirect heat for about 40 minutes . They are ready when the internal temperature is 165.
Throw in the sirloin 🥩 steak, Bob Evans mashed potatoes, and the asparagus and everyone is 😃 happy. ( Bob Evans is a “Go To” at our house.)
A JayC cherry 🍒 pie and some ice cream and even Nina thinks we did a good job,
Walt’s Diner 