• Bone-in chicken thighs • Neutral oil • BBQ seasoning • BBQ sauce Recipes for rubs and sauces available on chilesandsmoke.com
Pat the skin dry with a paper towel, and space them out on a baking sheet with a wire rack. This really works well when adding your bbq seasoning to any cut of meat.
Preheat your smoker to 275-300°F. Once preheated, place the chicken skin-side up on the grates away from the heat source. Yes - you can use a charcoal grill!
Smoke the chicken thighs for about 45-60 minutes, until they reach 175°F internal temperature.
Once the chicken thighs reach about 175°F internal temperature, brush your BBQ sauce on and get ready to sear for a finish.
Flip the chicken skin-side down right over the coals for about 2 minutes, just enough to char the skin a little without burning anything. It’ll be done faster than you think, so don’t let it go for too long.
Hungry guests will likely eat at least 2 smoked chicken thighs, so make sure you purchase enough to accommodate.