Sweet Smoked Chicken Thighs
These smoked chicken thighs are cooked slightly hotter than traditional low-and-slow barbecue to render fat so the skin crisps up nicely, while still allowing time for smoke flavor to develop. Cooking the thighs to an internal doneness of 170 to 175°F allows connective tissue to soften, producing juicy meat with a satisfying texture.
Ingredients
Sweet & Smoky Spice Rub
- 2 tablespoons turbinado sugar
- 2 teaspoons smoked paprika
- 1 3/4 teaspoons Morton Coarse Kosher Salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
Chicken
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- 1 tablespoon olive oil
Method
- Fire up. Prepare a smoker to cook at 275 to 300°F. On a charcoal or gas grill, use a 2-zone cooking set up, adding wood chunks or chips for smoke.
- Mix up the rub. In a small bowl, combine the rub ingredients.
- Prep the chicken. Trim off any loose fat from the chicken thighs, then pat them dry with paper towels. Coat the chicken lightly with oil, and season evenly with the rub, pressing it into the skin and meat.
- Cook. Once the cooker comes up to temperature, place the chicken thighs on the smoker grate and cook, covered, until the internal temperature reaches 170 to 175°F, about 1 1/2 to 2 hours.
- Serve. Remove from the smoker and serve while hot.
Notes
About the turbinado sugar. Turbinado sugar (a.k.a. “sugar in the raw”) in the rub resists burning at moderate cooking temperatures and enhances browning without scorching.
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