Are you ready to elevate your grilling game and impress everyone at your next cookout? These Smoked Chicken Thighs with Bite Through Skin are about to become your new culinary obsession! Imagine tender, juicy meat encased in a perfectly crispy, smoky skin that delivers an explosion of flavor in every single bite. This isn't just another chicken recipe - it's a mouthwatering journey into the world of professional-level BBQ that will transform your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs, skin-on
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Wood chips for smoking
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures more even cooking.
- Pat chicken thighs completely dry using paper towels to help achieve crispy skin during smoking process.
- In a small bowl, mix smoked paprika, garlic powder, salt, and black pepper to create a dry rub seasoning.
- Brush chicken thighs with olive oil, then generously coat each thigh with the prepared dry rub, ensuring even coverage on all sides.
- Prepare smoker by preheating to 250°F (121°C), using hickory or apple wood chips for additional smoky flavor.
- Place seasoned chicken thighs skin-side up on smoker rack, ensuring they are not touching each other for proper smoke circulation.
- Smoke chicken thighs for approximately
- 5 hours, maintaining consistent temperature until internal meat temperature reaches 165°F (74°C) when checked with a meat thermometer.
- During smoking, replenish wood chips every 45 minutes to maintain consistent smoke flavor.
- Once desired temperature is reached, remove chicken thighs and let rest for 10 minutes to allow juices to redistribute.
- Serve hot, with skin crispy and meat tender, garnished with fresh herbs if desired.
Tips
- Temperature is Key: Always let your chicken thighs come to room temperature before smoking to ensure even cooking and maximum flavor absorption.
- Moisture Matters: Pat the chicken thighs completely dry before seasoning. This crucial step helps achieve that coveted crispy skin that everyone loves.
- Wood Chip Selection: Choose high-quality wood chips like hickory or apple to add depth and complexity to your smoke flavor. Don't be afraid to experiment with different wood types!
- Avoid Overcrowding: Give your chicken thighs breathing room on the smoker rack. Proper air circulation ensures consistent smoking and prevents steaming.
- Use a Meat Thermometer: Never guess about doneness. Always check that the internal temperature reaches 165°F (74°C) for safe and perfectly cooked chicken.
- Resting is Crucial: Allow your smoked chicken thighs to rest for 10 minutes after cooking. This helps redistribute the juices, ensuring each bite is incredibly moist and flavorful.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 1g
Protein: 24g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 120mg
