Indulge in succulent and tender smoked chicken thighs with minimal effort required. With a straightforward seasoning blend and easy-to-follow guidelines, these smoked chicken thighs promise to deliver mouthwateringly tender results that rival even the most renowned smokehouses.
Why Our Recipe
- With expert advice from our in-house pitmaster, you can rest assured that your barbecue will consistently yield mouthwatering outcomes.
- Elevate your cooking reputation with simplicity and precision!
Ingredient Notes
- Use bone-in, skin-on chicken thighs for their unparalleled rich flavor and tender texture. The bone infuses a rich, velvety texture to the dish, whereas the skin plays a crucial role in locking in juices and yielding a satisfying crunch when expertly smoked and roasted.
- A thin layer of olive oil allows seasonings to bond effortlessly with the chicken, while also fostering the golden-brown crunch of the skin. You can also utilize alternative cooking oils, such as vegetable or canola oil.
- Helpfully tenderizing the meat and amplifying its flavour, this step shouldn’t be overlooked.
- Add some depth to your dishes with a pinch of plain paprika, or ignite the flavor with a bold hot paprika. While smoked paprika is an option, we opt for deriving all our smoky depth solely from our carefully selected wood chips.
Pellet Recommendations
When selecting chicken pellets, I recommend the following options that consistently deliver excellent results.
The woodsy aroma of applewood offers a subtly sweet and fruit-infused smoke that harmoniously complements the chicken’s natural flavor without overpowering it. Known for imparting a rich, reddish patina to the meat, while also infusing it with a deep, smoky flavour.
has a strong, savory smoke. For those seeking a traditional barbecue taste, hickory is the quintessential choice.
By combining pellets, you can create a harmonious blend of robust, smoky flavors with subtle fruit notes, accompanied by a visually appealing crimson smoke ring on your chicken.
Pitmaster Tips
to ensure even cooking.
To ensure food safety, verify doneness by targeting an internal temperature of precisely 165°F.
Experiment with different wood types in your smoker to discover your ideal taste combination.
It adds SO much flavor!
Storage & Reheating
Stored in an airtight container, leftovers will remain fresh for as long as four days.
Stored in an airtight container or resealable plastic bag, the leftovers remain fresh for up to six months. Thaw in the refrigerator overnight.
Place the chicken in a compact baking dish, ensuring a secure fit with the lid, then seal tightly with heavy-duty foil to prevent juices from escaping during cooking. Preheat your oven to 325°F (165°C), then warm the dish for approximately 20 minutes, or until it reaches a comfortable temperature throughout.
Are you ready to elevate your smoking experience?
For enthusiasts of outdoor culinary mastery and tantalizing aromas, Hey Grill Hey is the ultimate destination for expert advice and delectable ideas. Launched by Susie Bulloch, a devoted companion and ardent gastronome with a deep affinity for barbecue, Hey Grill Hey presents a comprehensive compendium of recipes, methodologies, condiments, and best practices for excelling in the crafts of smoking and grilling. Susie’s unwavering passion for her craft, coupled with her ability to break down complex techniques into accessible steps, solidifies her position as a trusted authority in the world of barbecue, earning her admiration from both newcomers and veteran grill masters.
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