Smoked Chicken Thighs Recipes

Steps:

• Preheat a smoker to 200 degrees F (93 degrees C).
• Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.
• Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.

Steps:

• The richer flavor of chicken thighs benefit from more flavorful woods like hickory, corn cob or mesquite. Use about 2 tablespoons of any of the above per batch.
• Trim off all the skin and cut away excess fat from the thighs before seasoning them. Or, leave the skin on and crisp the skin in a hot pan after smoking, about 3 minutes.
• Season each thigh with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Smoke over medium heat until an instant-read thermometer inserted into the thickest part of the thigh near the bone registers 170ºF, 25 to 30 minutes after closing the smoker lid. Check for doneness with the thermometer about 15 minutes into the cooking time.
• Serve right out of the smoker with salsa and your favorite coleslaw or use in another recipe.
• Note: Six chicken thighs will yield about 3 cups shredded cooked meat.

Steps:

• For the Brine:.
• Mix all brine ingredients in a large pot and heat just until the sugar has blended well with the water and other ingredients. Stir often during the heating process. Remove from heat and allow to cool to room temperature, about an hour. Once the brine has cooled, place chicken in a container and pour the brine mixture until the meat is completely covered. Place in the refrigerator for at least two hours or more, allowing the brine to soak into the meat. Keep in mind that the brine will make the meat saltier, so be careful not to over-brine. Remove the chicken from the brine and lightly rinse with cool water. Pat the chicken as dry as possible with a paper towel, and place on a cookie sheet for the dry rub preparation.
• Prepare your smoker for indirect heat at 250 degrees and soak 2 cups of wood smoking chips (I prefer Apple wood) in water for at least a half hour. While the smoker is rising to temperature and the wood chips are soaking, prepare to apply the dry rub.
• First, brush on a light coating of olive oil onto both sides of the chicken. Next, apply the dry rub to the meat, carefully sprinkling some of the rub under the skin when possible. Remove the smoking chips from the water and pat dry with a towel. Add smoking chips to smoker. Place a drip pan under the surface of where the chicken will be placed and add 2 cups of water or apple juice to the drip pan. Place the chicken on the cooking surface and close the lid. Remember to cook on indirect heat, not directly over the heat source. Carefully maintain temperature between 250-275 degrees for 1 hour and 30minutes, to 1 hour and 45 minutes.
• For the Sauce:.
• Mix all sauce ingredients in a small pot and bring to a light boil, stirring constantly. Remove from heat and allow to cool. Brush on a small amount of sauce during the final ½ hour of smoking and allow the chicken to finish cooking.
• After smoking at a temperature of 250-275 degrees for 1 ½ hours check the meat for doneness, 170 degrees is a good final temperature. Remove from heat and allow to rest for 10 minutes before serving. Serve with additional sauce on the side. Enjoy!

Steps:

• Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
• Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
• Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
• Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
• Let rest for 10 minutes before serving.