Pecan-Smoked Chicken Thighs with Mango-Pesto Glaze

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

Juicy chicken thighs smoked over pecan wood, finished with a vibrant mango-pesto glaze blending sweet and herbal notes for a flavorful punch. This bbq & smoked-inspired chicken ready in about 135 minutes blends bone-in, skin-on chicken thighs, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 120 min Serves 4 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 8 bone-in, skin-on chicken thighs and season evenly with 2 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp paprika.
  2. Step 2: Preheat your smoker to 250°F and add 2 cups pecan wood chips. Place the chicken thighs skin side up on the smoker rack.
  3. Step 3: Smoke the chicken thighs for 1.5 to 2 hours until the internal temperature reaches 175°F and the skin is crispy.
  4. Step 4: While the chicken smokes, prepare the mango-pesto glaze by blending 1 cup diced ripe mango, 1/2 cup fresh basil leaves, 1/4 cup pine nuts, 1/4 cup grated Parmesan cheese, 1/3 cup extra virgin olive oil, 1 tbsp fresh lemon juice, and 1 minced garlic clove in a food processor until smooth.
  5. Step 5: During the last 15 minutes of smoking, brush the mango-pesto glaze generously over each chicken thigh to set the flavor.
  6. Step 6: Remove chicken from the smoker and let rest for 5 minutes before serving with extra glaze on the side.

Frequently asked questions

How long does Pecan-Smoked Chicken Thighs with Mango-Pesto Glaze take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pecan-Smoked Chicken Thighs with Mango-Pesto Glaze?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pecan-Smoked Chicken Thighs with Mango-Pesto Glaze?

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 Pecan-Smoked Chicken Thighs with Mango-Pesto Glaze 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 Pecan-Smoked Chicken Thighs with Mango-Pesto Glaze?

BBQ & Smoked 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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