Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Make marinade by whisking together vinegar, Italian seasoning, oil and salt. Pour over thighs and refrigerate overnight.
Soak wood chips in water for a minimum of 20-30 minutes.
Using the smoking method of your choice, drain the wood chips, place on the smoker and heat to 300-350°F. Remove thighs from marinade and place into the hot smoker and cook for 35-40 minutes or until temperature reaches 180°F.
While chicken is cooking, gently mix tomatoes, basil and oregano. Set aside tomato mixture.
Just before thighs are finished, place 1 slice of cheese on each thigh and allow to melt. Place thigh on a plate and top with the fresh tomato mixture.