Smoked Chicken Thighs
Smoked chicken thighs are the epitome of juicy, smoky BBQ goodness! Marinated and slow-cooked, they’re perfect for a family meal or a neighborhood BBQ. With a crispy outside and tender inside, these chicken thighs will have everyone coming back for more!
Ingredients
- 6 bone-in skin-on chicken thighs
- 4 cups water for brining
- 1/4 cup salt
- 1/4 cup sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tsp black pepper
- Wood chips for smoking hickory or apple
Instructions
Step 1: Brine the Chicken (Optional, but recommended)
- Prepare the Brine: In a large bowl, mix 4 cups of water with 1/4 cup salt, 1/4 cup sugar, peppercorns, and a bay leaf.
- Soak the Chicken: Submerge the chicken thighs in the brine, cover, and refrigerate for 2 to 8 hours.
- Rinse and Dry: After brining, rinse the chicken thighs under cold water, pat dry, and set aside.
Step 2: Season the Chicken
- Prepare the Rub: In a small bowl, mix salt, black pepper, garlic powder, paprika, smoked paprika, and brown sugar.
- Coat with Olive Oil: Rub each chicken thigh with olive oil to help the seasoning stick.
- Apply Seasoning: Generously coat each thigh with the spice rub, ensuring all sides are covered.
Step 3: Prepare the Smoker
- Set the Temperature: Preheat your smoker to 225°F (107°C).
- Add Wood Chips: Use hickory, apple, or cherry wood chips for a delicious smoky flavor. Soak wood chips in water for 30 minutes, then add to your smoker.
Step 4: Smoke the Chicken
- Place on the Grill: Arrange the chicken thighs on the smoker grates, skin-side up, ensuring they’re not touching.
- Cook Slowly: Close the smoker lid and let the chicken cook for 2 to 3 hours or until it reaches an internal temperature of 165°F (74°C).
Step 5: Rest & Serve
- Rest the Chicken: Remove the chicken thighs from the smoker and let them rest for 5 to 10 minutes before serving. This lets the juices spread for a tender bite.