The Best Smoked Chicken Thighs
These chicken thighs are so juicy and full of sweet and spicey flavor.
Prep Time10 mins
Active Time2 hrs 20 mins
resting time10 mins
Total Time2 hrs 40 mins
- 1 1/2 tbsp Poultry Spice Link to purchase below
- 1/2 cup Kosmos Peach Habanero BBQ Sauce Link to purchase below
- 6 Chicken Thighs - Thawed Boneless/Skinless
- 4 tbsp butter - separeated
- Cherry Pellets
Start by trimming any excess skin/fat from the meat and then rinsing it off. Tap dry to remove excess moisture and prep for the rub. Sprinkle about 1/2 tablespoon per thigh of spice, making sure it's on both the front and the back, and rub it into the chicken really well. Once all the chicken is rubbed, place it into a 9x13 oven safe pan, cover it and return it to the fridge. You want the meat to be as cold as it can when placed in the smoker.
Turn your smoker on to 250 degrees and wait until preheated.
Once your smoker is up to temperature, remove the chicken from the fridge and top each chichen breast with a dollop of butter. Place the whole pan of chicken onto the grill of your smoker and let cook for 1 hour
After 1 hour, place foil on top of the pan, and cook for another 1 hour
Prep the BBQ sauce in a large bowl, big enough to dunk the chicken into. Remove the chicken from the smoker and using a pair of tongs, one by one dunk the chicken thighs into the BBQ, coating both sides. Place each chicken onto a flat cooking sheet that will fit inside your smoker.
Return the chicken to the smoker to cook, uncovered, for an additional 20 minutes or until the internal temperature reaches 165 degrees.
Remove the chicken from the smoker, cover with foil and let it rest for 10 minutes before serving.