How to Make Smoked Chicken Thighs

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 is less processed and has a lower glycemic index.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more shelf-stable and often cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Maple syrup offers a similar sweetness with unique flavor.

Open the hopper lid of the pellet smoker and add some cherry wood pellets, not filling it completely as this is a short cook.

Turn on the pellet smoker and set the cooking temperature to 275°F (135°C). Preheat for 10-15 minutes.

Trim excess fat and silver skin from the chicken thighs, flattening the skin as needed.

Season the chicken thighs with a base coat of honey soy rub followed by a topping of steak shooter spicy rub.

Melt 3 tablespoons of butter in a foil tray.

Place the seasoned chicken thighs in the tray and close the smoker lid to start smoking.

Smoke the chicken thighs for around 90 minutes until they develop a nice color and the rub sets.

After 90 minutes, place a tablespoon of butter on top of each thigh, wrap the tray in foil, and poke holes in it to steam the chicken for 15 minutes.

Check the skin by pushing a butter knife through it; if it goes through easily, the skin is ready. If not, wrap it back and steam for an additional 5-10 minutes.

Remove the foil and move the tray to the bottom shelf of the smoker. Fill a tray above it with hook shot jalapeno and whiskey barbecue sauce and heat it for a few minutes.

Dip each chicken thigh in the barbecue sauce and place them on a cake rack to set the sauce for 5 minutes.

After 5 minutes, brush the thighs lightly with more sauce and close the lid for another 5 minutes.

Check the internal temperature of the chicken; it should be at least 165°F (74°C). The thighs in the video reached 185°F (85°C).

Remove the chicken thighs from the smoker, let them cool, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens