Smoked Chicken Thighs Recipe

Smoked Chicken Thighs Recipe

Discover the best smoked chicken thighs recipe that promises juicy, tender meat and a mouthwatering smoky flavor. Whether you’re a beginner or an experienced pitmaster, this recipe will walk you through each step, ensuring perfectly smoked chicken thighs every time. With a balanced spice rub and optimal smoking technique, your family and friends will be coming back for seconds.

Description:

Smoking chicken thighs adds a depth of flavor that is hard to achieve through traditional grilling or baking. This smoked chicken thighs recipe ensures that the meat stays moist and tender while absorbing the smoky richness from the wood. We’ll guide you on the best wood to use, ideal smoking temperatures, and cooking times. With this recipe, you can enjoy the succulent, smoky flavors of smoked chicken thighs in the comfort of your home, no matter the season. Each bite is bursting with flavor, making it an excellent choice for BBQs, family gatherings, or casual dinners.

With its delicious spice rub, this smoked chicken thigh recipe can be customized to suit different tastes. Let’s get started and dive into the world of smoked chicken thighs for a recipe you’ll want to make again and again.

Ingredients:

4 large chicken thighs (bone in, skin on)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground cumin
Wood chips (apple or hickory preferred)

Instructions:

Prepare the Chicken Thighs
Pat the chicken thighs dry with paper towels. This helps the seasoning stick better and encourages a crisp skin.
Season the Chicken
In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, cayenne pepper, thyme, rosemary, and cumin. Coat the chicken thighs with olive oil and generously apply the rub, pressing it into the meat.
Prepare the Smoker
Preheat your smoker to 225°F (107°C). If you’re using a charcoal smoker, set it up for indirect heat, ensuring that the heat source is on one side of the grill, while the chicken will be on the opposite side. Add wood chips, such as apple or hickory, to impart a smoky flavor.
Smoke the Chicken Thighs
Place the seasoned chicken thighs on the smoker grates, skin side up. Close the smoker lid and let the chicken smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Check periodically, and replenish wood chips as needed for continuous smoke.
Crisp the Skin (Optional)
If you prefer a crispy skin, increase the smoker’s temperature to 375°F (190°C) for the last 10-15 minutes of cooking. This will give the skin a nice, crispy finish while keeping the meat moist and tender.
Rest the Chicken
Once the chicken reaches an internal temperature of 165°F, remove it from the smoker and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in juicier chicken.
Serve and Enjoy
Serve the smoked chicken thighs with your favorite BBQ sides, such as coleslaw, cornbread, or grilled vegetables. Enjoy the deep, smoky flavor of perfectly cooked chicken thighs.

Notes:

Wood Choice: Applewood offers a mildly sweet, fruity smoke, perfect for chicken. Hickory is stronger and provides a richer, more intense smoky flavor. Experiment with different types to find your preferred taste.
Storage: Leftover smoked chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven or on the stovetop to avoid drying out.
Serving Suggestions: Smoked chicken thighs pair well with BBQ sauces, but feel free to try with honey mustard, ranch, or a spicy dipping sauce.