Pellet Smoker Cooking: Yoshida Chicken Thighs & Caprise Pasta Salad

Aug 09 2016

I had an overload of little plum cherry tomatoes so I made up this caprice pasta salad and got some skinless boneless chicken thighs to have with it.

My salad was 12 oz. gluten free penne, 1 ½ pounds cherry tomatoes, 12 oz. mozzarella, 1 shallot, a large handful of fresh basil, some lemon zest, salt and pepper. The dressing was 1/3 cup olive oil, ¼ cup fresh lemon juice, minced garlic whisked together then added the basil, shallots and tomatoes. I let set while I cooked the pasta about ½ hour total. When the pasta was cooked and cooled I mixed it and the mozzarella in and let that set about ½ hour before going in the fridge.

The chicken thighs were placed in a dish, a little kosher salt, and garlic flakes on top, Mr. Yoshidas added to cover and in the fridge 5 to 6 hours. I turned them half way through.

I heated my Traeger to 225 deg. I rinsed the thighs and placed in lightly oiled muffin pan. I covered each with a little Yoshidas and a little garlic flakes then Big D’s Big Kahuna went on four and the Margarita went on two for me. The muffin pan went in the smoker for 45 minutes then I removed them from the pan and direct on frog mat. Being in the pan they set up some and will hold a nice shape for the rest of the cook.

I upped the temp to about 280 deg. grill level for 45 minutes and went to 300 deg. the last 15 minutes. Total cook time was 1 ½ hours. All was served with some toasted English muffins and of course some butter!

It tasted pretty good, the Big D’s seasoning went well with Mr. Yoshidas. I had one thigh with the Margarita and one with the Big Kahuna.

Thighs in the marinade