Tuesday was gorgeously warm and my defrosted deck beckoned me to bask in the afternoon sunshine, which me and the furbabies did! I fired up the offset and smoked chicken thighs and pork chops for the week, and it felt absolutely delightful listening to the chirping birds, barking dogs, and bustling spring projects getting underway around the neighborhood, as I sipped Mescal spiked pink lemonade and tossed Dixon’s Moo-Moo around for him. Can you tell this Texas gal is ready for warm weather?

If you don’t have an offset, then grill these, and if you don’t grill, then pop them in the oven to roast. The method doesn’t matter so much as long as you soak up a few rays and enjoy your home! Personally, I love live fire cooking and highly recommend giving it a chance. If you feel intimidated, then no worries! All it takes is a little practice and the willingness to adapt with the fire. My method below is super easy to follow and will help get you started, but beware! Once you get soot on your hands and smoke in your eyes, you’ll never want to cook indoors again. Summer is coming. So, get outside, fire up some charcoal, and absorb a little vitamin D!

Ingredients

4 bone-in, skin-on chicken thighs

1/4 cup honey mustard

4 cups fresh green beans, trimmed and snapped in half

1 1/2 cups plain greek yogurt

1/4 cup cream cheese

1/2 cup hot tap water

1 tbsp chicken Better than Bouillon

1 1/2 cups fried onions

2 cups mushrooms, diced

1 tsp EVOO

1 tab butter

salt and pepper

1 large chunk hickory wood

1/2 bag charcoal

Method

Prepare an offset by adding charcoal to the firebox. Ignite the coals. Allow the charcoal to come up to temp, about 45 minutes until all the coals are white hot.

While waiting on the coals, place the chicken thighs on a clean work surface and salt and pepper on all sides. Slather the seasoned chicken in the honey mustard until well coated. Set aside.

Preheat oven to 350 degrees.

Once the coals are white hot add the chunk of hickory on top of the coals and close the firebox lid. Place the chicken thighs in the middle of the smoker barrel and smoke around 225 degrees for 3 – 4 hours until an internal temperature of at least 165 degrees. Alternatively, smoke the thighs for two hours then transfer to a 225 degree oven and finish slow cooking until 165 degrees is reached.

Meanwhile, heat a skillet over med high flame. Add in the EVOO and butter and heat until the butter stops foaming. Stir in the mushrooms, salt, pepper, and sauté until the mushrooms are golden brown, about 5 minutes. Reduce flame to low. In a large mixing bowl, add the yogurt, cream cheese, and hot tap water. Stir until well combined. Add the yogurt mix to the mushrooms and bring up to a slow simmer then stir in the chicken bouillon. Add in the green beans and turn off the flame. Taste and adjust seasonings as needed. Transfer the skillet to the oven and bake about 30 – 40 minutes, until the green beans are tender and the sauce has slightly thickened. Remove from the oven and evenly top the green beans with the fried onions. Transfer the skillet back to the oven and bake an additional 15 minutes. Remove from the oven and let the green bean casserole rest at least 5 minutes before serving.

Remove the chicken from the smoker at 165 degrees and serve immediately with the green bean casserole.