Smoked chicken thighs in the Weber kettle

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.

Trim excess fat or skin from chicken thighs if desired.

In a bowl, mix smoked paprika, garlic powder, onion powder, salt, black pepper, brown sugar, and cayenne pepper to create a dry rub.

Lightly coat the underside of the chicken thighs with avocado oil spray and season with half of the dry rub.

Flip the chicken thighs over, spray the top with avocado oil, and coat with the remaining dry rub.

Give the thighs one last light spray of oil to hold the rub in place.

Prepare the Weber kettle by filling a chimney starter with briquettes and lighting them until fully ashed over.

Place a kettle cone in the middle of the charcoal grate and dump the lit briquettes into it.

Add a piece of sugar gum wood for smoking and close the lid, opening all vents to warm up for 10 minutes.

Place the chicken thighs on the outside of the grill, skin side up, and cover the grill.

Cook for 50 to 60 minutes, turning the lid a third of the way every 15 minutes for even cooking.

Check the internal temperature of the chicken thighs, aiming for 79°C (174°F) for optimal tenderness and crispiness.

Remove the chicken thighs from the heat and serve.

Cooking Techniques

Equipment Needed

Spice Level: