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Author Notes: This is one of my most favorite ways to eat chicken thighs. It takes just a little extra effort and time compared to grilled chicken thighs, but the results are well worth it. Serve by themselves or with a range of dipping sauces. This recipe is easily doubled, but it may take two rounds of smoking to complete (depending on grill size). To reheat, place the chicken in the oven heated to 350 degrees and heat thru, about 10 to 15 minutes. —A Pleasant Little Kitchen
Smoked Chicken Thighs
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons all-purpose dry rub
- 1 teaspoon kosher salkt
- Thirty minutes to one hour before smoking the chicken, remove them from the fridge and bring to room temperature.
- Lay the chicken thighs onto a flat pan or baking sheet and evenly distribute the spices and salt.
- Remove from the heat and cover for 10 minutes. Serve warm.
- Pre-heat the grill to medium-high heat, around 300-350 degrees. Once the grill has come up to temperature, follow your preferred method for introducing smoke to your grill. Either wood chips or bulk smoking wood work fine.
- Place the chicken onto the grill and smoke for 1 hour. Halfway through the smoking process turn and rotate the chicken for even cooking.
All-Purpose Dry Rub
- 1 cup brown sugar
- 1/2 cup chili powder
- 1/4 cup smoked paprika
- 1/4 cup oregano
- 1/4 cup cumin
- 2 tablespoons kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon cayenne powder
- 1 tablespoon ground mustard
- 1 teaspoon freshly ground black pepper
- Place all ingredients into a large airtight container and stir to combine. Seal tight and store in a dry cool place.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat