Name: Smoked chicken thighs
Ingredients: For the Chicken: 8 chicken thighs, bone-in, skin-on; 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional); For the Marinade: 1/4 cup soy sauce; 1/4 cup apple cider vinegar; 2 tablespoons honey; 2 cloves garlic, minced; 1 teaspoon dried thyme

Description

Learn how to make delicious Smoked Chicken Thighs with our ultimate guide. Perfect for family gatherings and special occasions!

Ingredients

Scale

Ingredients List

For the Chicken:
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme

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Instructions

Step-by-Step Instructions

1. Prepare the Chicken Thighs

Mix the Marinade: In a mixing bowl, combine soy sauce, apple cider vinegar, honey, minced garlic, and dried thyme.
Marinate the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood chips or chunks to the smoker box.

2. Season the Chicken

Remove from Marinade: Take the chicken thighs out of the marinade and pat them dry with paper towels.
Apply Olive Oil: Rub the chicken thighs with olive oil to help the seasoning stick.
Season: In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Sprinkle this seasoning mix evenly over the chicken thighs.

3. Smoke the Chicken

Arrange on Smoker: Place the seasoned chicken thighs on the smoker grate, skin side up.
Smoke: Close the smoker and smoke the chicken thighs at 225°F (107°C) for about 2-3 hours, or until the internal temperature reaches 165°F (74°C).
Baste: If desired, baste the chicken thighs with any remaining marinade or a simple mixture of olive oil and lemon juice during the last hour of smoking.

4. Finish and Serve

Crisp the Skin (Optional): For extra crispy skin, increase the smoker temperature to 400°F (204°C) for the last 10-15 minutes, or transfer the thighs to a preheated grill for a quick sear.
Rest: Remove the chicken thighs from the smoker and let them rest for 10 minutes before serving.
Serve: Serve the smoked chicken thighs with your favorite side dishes and enjoy!

Notes

Use Quality Ingredients: Fresh and high-quality ingredients enhance the flavor and texture of the smoked chicken thighs. Opt for organic chicken, fresh herbs, and high-quality spices for the best results.
Monitor the Temperature: Consistently monitor the smoker’s temperature to ensure even cooking. This helps achieve the perfect smoky flavor and tender meat.
Marinate Thoroughly: Allow the chicken to marinate for at least 2 hours, preferably overnight, to let the flavors penetrate the meat fully.
Experiment with Wood Chips: Different wood chips impart different flavors. Experiment with hickory, apple, cherry, or mesquite to find your preferred smoky taste.