• 2 handfuls hickory wood chips, soaked in water for at least 30 minutes
• 4 boneless, skinless chicken thighs, about 4 ounces each
• 1 large red onion, cut crosswise into 1/2-inch slices
• Extra-virgin olive oil
• Kosher salt
• Ground black pepper
• 2 teaspoons minced garlic
• 2 tablespoons flour
• 3 cups low-sodium chicken broth
• 2 cans (15 ounces each) kidney beans, rinsed
• 1-1/2 cups corn kernels, fresh or frozen
• 1 tablespoon ancho chile powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Drain and scatter the wood chips directly over lit charcoal or put them in the smoker box of a gas grill, following manufacturer’s instructions.
3. Lightly coat the thighs and onion slices on both sides with oil and season with salt and pepper.
4. Brush the cooking grates clean. Grill the thighs and onions over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear and the onions are tender, 8 to 10 minutes, turning once or twice. Transfer to a cutting board and cut the thighs and onions into 1/2-inch chunks.
5. In a 12-inch cast-iron skillet over direct medium heat, warm 2 tablespoons of oil. Add the garlic and cook until fragrant, about 1 minute, stirring frequently to prevent burning. Add the flour and immediately stir it into the oil. Cook for 1 to 2 minutes, stirring occasionally. Add the broth, beans, corn, chile powder, oregano, and cumin. Mix well and bring the liquid to a simmer (cover the skillet if necessary). Adjust the heat to keep the liquid at a simmer. Add the chicken and onions and cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper. Remove from the heat and let cool for a few minutes. Serve warm.

Serves: 4 to 6