Churrasco Chicken Using the Carson Rodizio - Lemon Honey Garlic Chicken Thighs

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and similar health benefits.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often more affordable.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is usually less expensive.

Prepare the Carson Rodizio setup on a Weber 22-inch kettle grill with coals placed in a pan below.

Unwrap the chicken thighs and place them bottom side up.

Apply a light coat of rub to the bottom of the chicken thighs, then flip and apply a light coat to the top.

Skewer the chicken thighs using a flip and fold method for easy skewering.

Add a piece of hickory to the coals for added smoke flavor.

Let the chicken spin on the Rodizio until cooked through, monitoring the color and aroma.

Prepare the glaze by mixing 4 ounces of lemon juice, a couple of tablespoons of honey, a splash of soy sauce, a light pinch of rub, and 2 ounces of olive oil while whisking.

Mince one clove of garlic and add it to the glaze, tasting to adjust flavors as needed.

Monitor the chicken's temperature; it should reach 145 degrees before starting to baste with the glaze.

Move the skewer from the bottom rack to the top rack for easier basting when the chicken reaches 145 degrees.

Baste the chicken with the glaze every five minutes for about 15-20 minutes.

Check the chicken's temperature to ensure it reaches a minimum of 165 degrees before removing it from the skewers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary