Smoky Chicken Thighs

• 1 cup hickory or pecan wood chips
• 1 tablespoon chopped fresh basil
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 3 pounds bone-in, skin-on chicken thighs
• Vegetable cooking spray

1. Soak hickory or pecan wood chips in water at least 30 minutes. Drain.
2. Whisk together basil and next 4 ingredients in a shallow dish; add chicken. Cover and let stand 30 minutes at room temperature.
3. Prepare a hot fire by piling charcoal in center of grill; let burn 15 to 20 minutes or until coals are gray. Place wood chips on charcoal. Spray cold cooking grate with cooking spray; place on grill.
4. Remove chicken from marinade, discarding marinade; arrange chicken on cooking grate, and grill, covered with grill lid, 30 to 40 minutes or until meat thermometer inserted into thickest portion registers 180u0b0, turning occasionally. Remove chicken, and let cool completely before slicing.

hickory, fresh basil, olive oil, lemon juice, garlic, salt, chicken, vegetable cooking spray

Taken from www.myrecipes.com/recipe/smoky-chicken-thighs (may not work)