Smoked Chicken Thighs

Ingredients

Wood chips

2 cups (hickory or apple, soaked in water for 30 minutes)

Olive oil

2 tablespoons

Black pepper

1 teaspoon

Salt

1 teaspoon

Onion powder

1 teaspoon

Garlic powder

1 teaspoon

Smoked paprika

2 teaspoons

Chicken thighs

4-6, bone-in and skin-on

Barbecue sauce

1 cup (optional, for serving)

Instructions

1. Preheat your smoker to 225°F (107°C).
2. Soak the wood chips in water for at least 30 minutes before using to create a more flavorful smoke.
3. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
4. Rub the chicken thighs generously with olive oil to help the dry rub adhere, then apply the dry rub mixture evenly over the thighs.
5. Place the soaked wood chips in your smoker's wood chip tray or wrap them in foil and poke holes to create a pouch for the smoker.
6. Arrange the chicken thighs on the smoker rack, skin side up, ensuring they are not touching each other for even cooking.
7. Close the smoker and let the chicken thighs smoke for approximately 2 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
8. Once cooked, remove the chicken thighs from the smoker and let them rest for 5-10 minutes before serving. This helps the juices redistribute for maximum flavor.
9. For added flavor, brush the chicken with barbecue sauce during the last 15 minutes of smoking, if desired. Serve hot and enjoy!