Smoked Chicken Thighs (Crispy Skin, BBQ Glazed)
Servings: 4 2 chicken thighs per serving
Calories: 568kcal
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Ingredients
- 8 chicken thighs bone-in, skin-on
- 1 tsp vegetable oil
- 1/3 cup BBQ sauce plus more as needed
For the chicken rub
- 1 tsp kosher salt or to taste
- 1 tsp black pepper or to taste
- 1 Tbsp granulated garlic
- 1 Tbsp granulated onion
- 1 Tbsp sweet paprika
- 1/4 tsp ground coriander
- 1/4 tsp dried marjoram leaves
- 1/4 tsp cayenne pepper optional; use if you want mild heat. Add more of you want more heat.
For pan-searing
- 1/4 cup cooking oil
- 1/4 cup butter
Instructions
- Preheat smoker to 250F - 275F at the grate level.
- Combine the rub ingredients in a small bowl and set aside.
- Rub chicken thighs with oil and apply the rub evenly on both sides of each chicken piece. Get some seasonings under the skin. Pat down to make the seasonings stick. Let rest in the fridge for half an hour and up to 2 hours. You can even leave them in the fridge overnight.
- In a large cast iron skillet, heat cooking oil and butter over medium-high heat. In two batches, sear the chicken thighs skin side down, about 2 minutes or until the skin is golden brown. You don't need to sear the skinless side.
- Transfer the chicken to the smoker, skin side up.
- Smoke at 250F-275F over indirect heat for about 1 - 1.5 hours, or until the internal temperature reaches 185F to 190F.
- Just before the chicken reaches the target temperature, glaze it with BBQ sauce and smoke for another 15-20 minutes to let the sauce set.
- Remove the chicken from the smoker, let rest for 5 minutes, then serve.
Nutrition
Calories: 568kcal | Carbohydrates: 10g | Protein: 40g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 933mg | Potassium: 592mg | Fiber: 1g | Sugar: 6g | Vitamin A: 801IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 2mg