Smoked Chicken Thighs

With Father’s day just around the corner, what a better way to show dad how much you care than to smoke some meats? Smoking can feel daunting at first, but once you get your temperature control down, it is a fantastic set it and forget it type of meal.

Smoked Chicken Thighs

Makes 4-6 servings

Ingredients:

• 8-12 bone in, skin on, chicken thighs

• 2 Tbsp avocado oil

• Apple, cherry, pecan, or hickory wood chips

For the Brine:

• 4 cups water

• 1/4 cup kosher salt

• 1/4 cup brown sugar

• 1 Tbsp black peppercorns

• 2 bay leaves

For the Rub:

• 2 Tbsp brown sugar

• 1 Tbsp smoked paprika

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• 1 tsp cayenne pepper

• 1 tsp black pepper

• 1 tsp salt

• 1/2 tsp dried thyme Directions:

1. Combine brine ingredients in a large container, stir to dissolve salt and sugar. Add the chicken thighs, make sure they are fully submerged. Cover and let sit in the refrigerator 4 hours or up to 24.

2. After brining, rinse chicken thighs under cold water. Use a paper towel to pat dry.

3. Combine all dry drub ingredients in a resealable bag. Lightly coat the chicken thighs in avocado oil. Place all thighs into bag and shake vigorously for 10 seconds, ensuring an even coat on all pieces.

4. Preheat your smoker to 275-300 degrees. Once your smoker is up to temperature, add your wood chips.

5. Place your chicken in the smoker, skin side up. Close the lid and maintain your target temperature of 275-300 degrees for 2-3 hours, or until the chicken reaches an internal temperature of 175 degrees. If the skin isn’t crisping up, you can transfer your chicken to a broiler and crisp for 1-2 minutes.

6. Once your chicken is at the appropriate internal temperature and your skin is crispy, transfer to a cutting board. Tent loosely with foil and let rest for 10-15 minutes.

Substitutions

• Looking for a more flavorful finish? Make yourself a glaze out of 1/2 cup BBQ sauce, 2 Tbsp apple cider vinegar, and 1 Tbsp maple syrup. Brush over your chicken in the last 30 minutes of smoking.

• Want a different flavor? Play around with the types of wood you use when smoking. Each wood will give a slightly different smoky flavor to your food.

How do I make this a complete meal?

This is my favorite chicken to make in large batches because it pairs so well with so many things. Add potatoes and roasted broccoli for a hearty dinner. Put over a bed of lettuce and some rice for a light and easy grain bowl. Pull off the bone and mix with BBQ sauce to make pulled BBQ chicken that can be added to a sandwich. The possibilities are endless!