You are currently viewing Smoked Grill Chicken Thighs Recipe – Complete Recipe Guide

Smoked Grill Chicken Thighs Recipe – Complete Recipe Guide

Chicken thighs are a low-cost, flavorful cut of meat. They’re ideal for the smoker and are wonderful for serving a large group. For a complete supper, combine your smoked chicken thighs with coleslaw and macaroni salad. This smoked chicken thighs dish is the solution if you’re seeking a delicious recipe that allows you to let your smoker do the job.

These smoked chicken thighs are a beautiful piece to savor chicken that has been smoked in your yard. These chicken thighs are unbeatable when prepared with proprietary sweet rub, smoked to perfection, and smothered with bourbon peach Barbecue sauce.

One of the secrets to outstanding Smoked Chicken Thighs is to season them thoroughly with a wonderful rub before putting them in the smoker. This dish is quite simple. You most likely would have this in your fridge. However, if you like, you could use boneless chicken thighs. Make certain that you do not use skinless chicken thighs. The fats from the skin also keep the chicken juicy and give a lot of flavors!

The perfect smoked grilled chicken thighs recipe

INGREDIENTS:

  • RUB ten bone-in skin-on chicken thighs
  • One and a half cup brown sugar
  • One tablespoon paprika
  • Two tablespoons smoked paprika
  • One tbsp black pepper, One tbsp Kosher salt, One and a half tbsp garlic, One and a half tbsp powder of onion
  • One tablespoon mustard powder

MOP:

  • One and a half tsp cayenne pepper
  • One and a half cup apple cider vinegar
  • Quater water
  • two tablespoons spice rubs
  • two tablespoons barbeque sauce

INSTRUCTIONS:

  1. Preheat your smoker to 225-250°F.
  2. Combine all of the rub components in a mixing bowl.
  3. Rub the spicy rub across the chicken thighs, including beneath the skin.
  4. Put the thighs in your smoker, skins side up.
  5. Smoke with a fruitwood, such as an apple or cherry, and add some hickory for a distinct flavor.
  6. Make your mop by combining all of the components.
  7. Mop the thighs for 45 minutes, then every 30 minutes until they achieve a core temperature of 165 degrees F.
  8. Take from the smoker and set aside for 15 minutes before adding. Serve them with a little BBQ sauce on the side for dipping.

No matter what kind of rub you choose, the key is to cover your chicken thoroughly with the spice mixture, both sides of the flesh, as well as under the skin. It makes no difference whether you have an electric smoker, a gas smoker, or a charcoal smoker. The flavor of these competition-style chicken thighs will have your relatives and visitors screaming! It does not take long to make these babies, but you must be careful when cooking them. Smoking chicken in your smoker takes longer than grilling it on the grill. When it comes to smoking, the motto is always “low and slow!”

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