Herb-Crusted Smoked Chicken Thighs with Buttery Grits

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs coated in a house-smoked herb crust, served with creamy stone-ground grits finished with local butter and chives. This southern-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, smoked paprika, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Southern cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. In a shallow dish, mix smoked paprika, dried thyme, garlic powder, and 1 tbsp flour. Dredge each thigh thoroughly, pressing seasoning to adhere.
  2. Step 2: Heat 1 tbsp butter in a heavy skillet over medium-high heat until foaming. Add chicken skin-side down, pressing gently to ensure even contact with pan. Cook for 8-10 minutes until skin is deep golden and crisp, then flip and cook 5 minutes more until internal temperature reaches 165°F (74°C).
  3. Step 3: While chicken cooks, whisk grits and 1/4 tsp salt into 2 cups boiling water. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until thickened. Stir in remaining 1 tbsp butter and 1/2 cup milk, cooking 2 more minutes until creamy.
  4. Step 4: Transfer chicken to a plate, tented with foil. Stir chives into grits, season with salt to taste, and serve chicken atop grits with pan drippings spooned over the top.

Frequently asked questions

How long does Herb-Crusted Smoked Chicken Thighs with Buttery Grits take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Crusted Smoked Chicken Thighs with Buttery Grits?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked paprika from drying out.

Can I substitute ingredients in Herb-Crusted Smoked Chicken Thighs with Buttery Grits?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Crusted Smoked Chicken Thighs with Buttery Grits for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Crusted Smoked Chicken Thighs with Buttery Grits?

Southern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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