Instructables

Smoked Chicken Thighs

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Picture of Smoked Chicken Thighs
Creating amazing chicken thighs on the smoker that don't dry out.
 
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Step 1: Buying quality meat.

Picture of Buying quality meat.
When you go through all the work smoking food, buy good meat, I get mine from a local butcher.

Step 2: Prepping the Chicken

Picture of Prepping the Chicken
Skin Removed.JPG
trim Fat.JPG
Remove the skin from the chicken thighs and set them aside and remove any excess fat from the chicken.

Step 3: Adding the rub

Picture of Adding the rub
Add Rub on Chicken.JPG
rewrap and add rub.JPG
Done with rub.JPG
You cam buy your rub but I make my own since it makes the chicken taste much more vibrant flavor.

Chicken Rub:
1/2 Cup cane sugar
1/4 Cup onion salt
1/4 Cup garlic salt
1/4 Cup Paprika
1 Tbsp Chili Powder
1/2 Tbsp Black Pepper
1/2 Tbsp Lemon Pepper
1/2 Tbsp Cayenne
1/2 Tbsp Rubbed Sage
1/2 Tbsp Dried Basil
1 Tsp Dries Rosemary

Add a generious amount to the chicken then wrap the chicken shin back around it to help hold in the moisture and add more more rub on the outside.

Step 4: Preping the smoker

Picture of Preping the smoker
Wood for smoking.JPG
I use a smoker you could also uses a gas grill or a charcoal grill. I start my smoker up at least and hour to preheat it and at the same time I start soaking my peach wood.

Step 5: Placing on the smoker

Picture of Placing on the smoker
Smoking at 225.JPG
Place the chicken on the smoker, make sure the chicken are not touching. Add the lid and cook at 225 degrees F for 3-4 hours. Adding wood once a hour.

Tips:
1. DO NOT OPEN THE LID
2. CONSISTENT TEMPERATURE

Step 6: Half Way Point

Picture of Half Way Point
After 2 hours rotate the chicken.

Step 7: All Done

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Final plate.JPG
The best way to check if the chicken is done take a themometer and make sure it is 165 degrees F. If you have smoked the chicken right i you will have an amazing bark on the outside of the chicken.
groovymama1 year ago
Congratulations!!!
I am at a smoking competition right now, and I have never smoked chicken before. I need to smoke chicken thighs at this event, so I looked up Instructibles and found this. Looks perfect. Getting ready to try this one.
FireHogs (author)  nullpointer.rgreen1 year ago
Good luck to you
FireHogs (author) 1 year ago
If anyone has any question just ask I love helping out people smoke food no matter. How you cook the food.
Beautiful! Have you every tried other types of wood in your smoker?
FireHogs (author)  SpringRobin1 year ago
i've used all kinds of wood. A couple tips about wood do not listen to all the hype, to most people each different kind of wood tastes the same. So don't go out and buy expensive wood. Larger pieces of wood works the best like i used on charcoals wood chips just burn up even after soaking. Wood chips work the best if you are using a wood grill and you make a foil pouch.
rosec1 year ago
Egads! Step three is sheer genius!
Seasoning the meat and the skin separately and rewrapping them. Guaranteed tender and to die for flavor. Bravo!
FireHogs (author)  rosec1 year ago
the best psrt the skin is like BBQ candy
billbillt1 year ago
great
HollyMann1 year ago
Yum! Looks delicious!
FireHogs (author)  HollyMann1 year ago
I was very good. :)