Smoked Chicken Thighs
Smoked chicken thighs with the crispiest skin you've ever tasted
Servings 4 people
Calories 470kcal
Ingredients
- 8 chicken thighs bone in, skin on
- 1 tbsp olive oil
For the chicken rub
- 2 tbsp kosher salt
- 2 tbsp black pepper coursley ground
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cayenne pepper You can reduce or leave out if you don't like spice
- 1 tbsp cornstarch
For final basting (optional)
- 1 cup barbecue sauce
Instructions
- Trim any excess skin or fat off your chicken thighs. Pat dry with paper towels to dry them off and place them on a wire cooking rack with a baking sheet underneath. Sprinkle kosher salt on both sides and place into your fridge uncovered for one hour or up to 24 hours.
- To make the chicken rub, combine ingredients in a bowl and mix well.
- Start heating your smoker up to 225°F. I used oak pellets but chicken can take any smoke wood you have.
- Remove thighs from the fridge and pat dry again to wipe off any excess moisture. Drizzle or spray with olive oil then season with the chicken rub. Gently lift the skin up and season the meat underneath. If you are using a store-bought rub, add a final sprinkling of cornstarch.
- Smoke the chicken at 225°F for the first 30 minutes and then increase the temperature of your smoker to 375°F to get the skin nice and crisp. Smoke until the chicken reaches 165°F-175°F. You can cook thighs to a higher temperature than breasts without them drying out.
- When the thighs are almost finished, you can baste with a barbecue sauce. Leave on the smoker for around 10 minutes before removing.
- Remove chicken thighs from the grill and let them cool off for 10 minutes before eating.
Nutrition
Calories: 470kcal | Carbohydrates: 47g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 3893mg | Potassium: 441mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg