Based on a recipe of the Shakers, a Quaker splinter group that flourished in the Eastern U.S. in the mid-19th century, this marinade derives its flavor from a hefty jolt of cider vinegar and lots of chopped shallots. Apple-wood chips are our first choice for smoking, but maple and hickory impart great flavor as well.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

1/2 cup cider vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 cup chopped shallot (about 2 medium)
2 cloves garlic, chopped
2 pounds boneless, skinless chicken thighs, trimmed of fat
1 cup wood chips, such as apple or hickory, in a foil pouch

1. Whisk vinegar, oil and salt in a medium bowl. Stir in shallots and garlic. Add chicken and toss to coat. Cover and marinate in the refrigerator for 20 minutes to 3 hours.
2. Prepare wood-chip packet.
3. Place the packet under the grill racks. Preheat grill and packet until smoky.
4. Transfer the chicken to the grill, allowing excess marinade to drip back into the bowl (discard marinade). Grill the chicken, turning once, until cooked through, 6 to 8 minutes per side. Serve hot or chilled.

NUTRITION INFORMATION: Per serving: 255 calories; 15 g fat (4 g sat, 7 g mono); 98 mg cholesterol; 1 g carbohydrate; 27 g protein; 0 g fiber; 190 mg sodium; 266 mg potassium.
Nutrition bonus: Selenium (42% daily value), Zinc (20% dv).
Exchanges: 4 lean meat, 1/2 fat; 0 Carbohydrate Servings.

MAKE AHEAD TIP: Marinate the chicken for up to 3 hours.