Smoked Chicken Thighs
Juicy chicken thighs coated in a sweet-and-spicy paprika rub and slow-smoked over hickory until fall-apart tender.
⏱️ Prep: 15 min🍳 Cook: 120 min
Ingredients
| 8 | chicken thighs | |
| 1 tbsp | 15 ml | paprika |
| 1 tbsp | 15 ml | salt |
| 1 tsp | 5 ml | garlic powder |
| 1 tsp | 5 ml | onion powder |
| 1 tsp | 5 ml | cayenne pepper |
| 1 tsp | 5 ml | ground black pepper |
| 1/4 cup | 60 ml | light brown sugar |
| — | olive oil, for basting |
Instructions
- Place all the rub ingredients in a shallow bowl and mix until thoroughly combined. Set aside.
- Add hickory wood to the smoker and preheat it to 250°F (120°C).
- Brush olive oil over both sides of each thigh.
- Sprinkle a generous amount of the spice rub on each thigh, pressing it in so it adheres.
- Place the seasoned thighs in the smoker.
- Smoke for 1½ to 2 hours, until the internal temperature reaches 165°F (74°C); verify with a meat thermometer before removing.
- Rest the thighs 20 minutes before serving.
Tips: For crispy skin, crank up the smoker heat at the end or finish in a 400°F (200°C) oven. Good smoking woods for chicken include fruitwoods (apple, cherry), oak or maple; hickory is used here.