Smoked Chicken Lettuce Wraps with Orange Apricot Glaze and Grilled Scallions

Apricot Orange Glaze
1 pint fresh orange juice
½ cup dried apricots
¼ cup rice vinegar
Dash Cholula
Salt to taste
1 Tbsp. lemon juice
¼ cup grapeseed oil

Place orange juice and apricots in a medium sauce pot, and bring to a gentle boil. Cook until the orange juice begins to thicken and glaze. Transfer to a blender and add the vinegar, Cholula, salt and lemon juice. With the motor running, stream in the oil. Taste and adjust the seasonings. Set aside. Makes about 1 cup

Smoked Chicken Wraps
4 each chicken thighs, bone in and skin on
Salt and pepper
1/2 tbsp. chili powder
½ Tbsp. granulated garlic
1-2 Tbsp. avocado oil
1 bunch scallions, trimmed
1 head Bibb lettuce, washed and leaves whole
Apricot Orange Glaze

Prepare a smoker to manufacturers specifications. Heat a large skillet on high heat or a grill. Season the chicken with the salt, pepper, chili powder and granulated garlic, then brush with some of the olive oil. Place in the skillet or grill, skin side down, and cook for about 3 minutes, or until the skin is browned. Transfer to the smoker and cook until the internal temperature is 170°, about 30-40 minutes. Remove and let cool, then remove the bones and chop.

Grill the scallions for about 45 seconds, then let cool and chop.

To serve, place the chicken in the lettuce leaves. Garnish with the scallions and drizzle with eh glaze. Serves 6 as a first course.