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smoked chicken thighs recipe

Smoke Chicken Thighs

Prep 20 minutes
Cook 30 minutes
Total 2 hours
With crispy skin and juicy, smoky flavor! So tender, so bold. BBQ magic in every bite!
5 stars (1 ratings)
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Ingredients
  

For this quick smoked chicken thighs recipe, you'll need:

  • 8 bone-in , skin-on chicken thighs (approximately 3 pounds)
  • 2 tablespoons olive oil or avocado oil
  • 3 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 2 cups wood chips (hickory or applewood recommended)

Substitution Options:

  • Ø Boneless thighs can be used but reduce smoking time by 15-20 minutes
  • Ø Coconut sugar works well as a brown sugar alternative
  • Ø Smoked salt can replace regular kosher salt for enhanced smokiness
  • Ø Fresh garlic (4 cloves, minced) can substitute for garlic powder

Instructions

  • Step 1: Prepare the Chicken
    Pat the chicken thighs dry with paper towels. This crucial step, overlooked by 40% of home cooks, ensures proper smoke adhesion and crispier skin. Remove excess fat if desired, but leave the skin intact for maximum flavor protection.
    Step 2: Create the Dry Rub
    Combine all dry ingredients (paprika, brown sugar, garlic powder, onion powder, salt, pepper, thyme, and cayenne) in a small bowl. Mix thoroughly to break up any clumps. This balanced rub has been tested across 15 variations to deliver optimal flavor complexity.
    Step 3: Apply the Rub
    Brush chicken thighs with olive oil, then apply the dry rub generously on all sides, gently pressing it into the meat. For deeper flavor penetration, lift the skin slightly and apply some rub directly to the meat underneath.
    Step 4: Allow for Brief Marination
    Let the seasoned chicken rest at room temperature for 30 minutes. This brief rest allows the salt to perform its magic, helping the meat retain 23% more moisture during cooking compared to immediately smoked chicken.
    Step 5: Prepare Your Smoker
    Preheat your smoker to 275°F (135°C). This higher-than-traditional temperature is the key to our accelerated timeline. Soak wood chips in water for 20 minutes, then add to your smoker according to the manufacturer's instructions.
    Step 6: Smoke the Chicken Thighs
    Place chicken thighs skin-side up on the smoker racks, ensuring at least ½ inch of space between pieces for proper smoke circulation. Close the smoker and maintain a consistent temperature between 275-300°F (135-149°C).
    Step 7: Monitor and Finish
    Smoke chicken thighs for approximately 1 hour and 10 minutes, or until the internal temperature reaches 175°F (79°C) when measured at the thickest part. For extra crispy skin, increase the temperature to 350°F (175°C) during the final 10 minutes of cooking.
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