Smoked Chicken Thighs - Sweet and Spicy Chicken in the Pit Barrel Cooker

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide similar flavor at lower cost.

Melt 1/2 cup of butter in a bowl.

Add 1/2 cup of Ammo Box hot sauce to the melted butter and stir to combine.

Inject the chicken thighs with the hot sauce and butter mixture.

Rub the chicken thighs with barbecue rub on both sides.

Set up the pit barrel cooker to 275°F (135°C) using unlit and lit briquettes and hickory wood chips.

Place the chicken thighs in the pit barrel cooker and insert a thermometer into one of the thighs.

Close the lid and smoke the chicken for about 1 hour and 15 minutes until they reach an internal temperature of 165°F (74°C).

Prepare the honey barbecue glaze by mixing 1/2 cup of Sweet Baby Ray's barbecue sauce, 1/3 cup of honey, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar in a bowl.

Once the chicken reaches 165°F, apply the honey barbecue glaze and continue cooking until the internal temperature reaches 180°F (82°C).

Remove the chicken thighs from the cooker and let them rest before serving.

Cooking Techniques

Equipment Needed

Spice Level: