Smoked Chicken Thighs
Intro: Smoked Chicken Thighs
Creating amazing chicken thighs on the smoker that don't dry out.
STEP 1: 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
Remove the skin from the chicken thighs and set them aside and remove any excess fat from the chicken.
STEP 3: Adding the Rub
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.
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
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
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
Tips:
1. DO NOT OPEN THE LID
2. CONSISTENT TEMPERATURE
STEP 6: Half Way Point
After 2 hours rotate the chicken.
STEP 7: All Done
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.
14 Comments
MarkM713 5 years ago
My (electric) smoker does not get much hotter than 140 degrees, what can I do to properly smoke ? Right now I smoke the meat for about 4-5 hours and then bake it in my oven for another hour, but I do not know if this is safe.
GlenW38 6 years ago
Made it this past weekend. I don't think I've ever made chicken that was this simple that tasted anywhere near as good as this tasted. It was a huge hit at my dinner party.
nullpointer.rgreen 10 years ago
ptabakaru1 8 years ago
the trick is to not over smoke the chicken. Some wood has too too strong flavor such as mesquite. Try something more subtle like apple, plum, or as this indestructible uses peach. If you only have the stronger wood only apply the the smoke for the first 20 minutes. Try Turkey as well it smokes just fabulous. good luck
FireHogs 10 years ago
groovymama 10 years ago
FireHogs 10 years ago
SpringRobin 10 years ago
FireHogs 10 years ago
rosec 10 years ago
Seasoning the meat and the skin separately and rewrapping them. Guaranteed tender and to die for flavor. Bravo!
FireHogs 10 years ago
billbillt 10 years ago
HollyMann 10 years ago
FireHogs 10 years ago