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Smoked Chicken Thighs
Karina
This "Low and Slow" is going to be a hit for your next outdoor cooking get-together with its sweet, tender, and smoky flavor.
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Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course
Main Course
Cuisine
American
Servings
8
People
Ingredients
6
pounds
bone-in skin-on chicken thighs
2
tablespoons
olive oil
⅓
cup
packed brown sugar
1
teaspoon
Paprika
2
teaspoons
salt
1
teaspoon
ground black pepper
1
teaspoon
garlic powder
1
teaspoon
onion powder
1
teaspoon
dry mustard
½
teaspoon
cayenne pepper
1
cup
BBQ sauce
Instructions
Preheat the BBQ/smoker to 250 degrees F. If you use a BBQ make sure to cook with an indirect method.
Unpacked the chicken thighs and place them on a tray. Set aside.
In a small mixing bowl, combine the brown sugar, Paprika, salt, ground black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper.
Pat the chicken thighs dry with a paper towel, and use a pastry brush to coat them with olive oil.
Sprinkle the seasoning on the chicken thighs and gently pat so it adheres to the skin.
Place the chicken thighs on the grill if the BBQ/smoker is at temperature.
Close the lid and smoke for 1 hour.
The internal temperature of the chicken thighs after one hour should be around 155 degrees F.
Brush some BBQ sauce and cook for an additional hour or until the internal temperature has reached 175-185 degrees F.
Serve and Enjoy!
Keyword
big green egg, Kamado-style BBQ, low and slow BBQ, Smoked, Smoked Chicken Thighs