- 1/2 cup cider vinegar
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 cup chopped shallot
- 2 cloves garlic, chopped
- 2 pounds boneless, skinless chicken thighs, trimmed of fat
- 1 cup wood chips, such as apple or hickory, in a foil pouch
- Whisk vinegar, oil and salt in a medium bowl. Stir in shallots and garlic. Add chicken and toss to coat. Cover and marinate in the refrigerator for 20 minutes to 3 hours.
- Prepare wood-chip packet.
- Place the packet under the grill racks. Preheat grill and packet until smoky.
- Transfer the chicken to the grill, allowing excess marinade to drip back into the bowl (discard marinade). Grill the chicken, turning once, until cooked through, 6 to 8 minutes per side. Serve hot or chilled.