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OPEN FRI-SUN: 9AM-6PM
Outside food and wine not permitted on property. We have everything you need for a wine country picnic.
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tsp lemon zest
1 tsp garlic powder
1 tsp smoked paprika
½ tsp ground coriander
½ tsp kosher salt
¼ tsp cracked black pepper
1 lb carrots, peeled and halved lengthwise
1 tbsp olive oil
Salt and pepper
1 tbsp orange juice
1 tsp maple syrup or honey
1 tsp fresh thyme or chopped parsley
Pat the chicken dry and coat with olive oil. Mix spices and lemon zest, then rub all over the chicken.
Preheat smoker to 300°F (149°C). Use mild wood (apple or pecan) for a clean, aromatic smoke.
Smoke thighs skin-side up for 1.25–2 hours or until internal temp hits 165°F (74°C). Optional: crisp the skin briefly on a hot grill.
Rest: Let rest for 10 minutes before serving.
Toss carrots with olive oil, salt, and pepper. Grill over medium-high heat (around 425°F) for 10–12 minutes, turning occasionally until lightly charred and fork tender.
For the Glaze: Whisk orange juice, maple syrup, and herbs. Brush over carrots in the last 2 minutes of grilling.
Plate with smoked chicken, drizzle any extra glaze over the carrots, and enjoy with a chilled glass of Dry Riesling.
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OPEN MON-THURS: 10AM-6PM
OPEN FRI-SUN: 9AM-6PM
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