- HP
- LC
Bone-In Smoked Chicken Thighs
Juicy bone-in smoked chicken thighs with crispy skin, brined and smoked on the pellet grill.
Ingredients
Instructions
- Step 1
Add all brine ingredients to a medium-size bowl. Allow the mixture to cool to room temperature.
- Step 2
Add the chicken thighs to a large zipper bag, and pour the brine over the chicken thighs. Seal and place in the fridge for up to 24 hours.
- Step 3
Combine all the dry rub seasoning ingredients into a mixing bowl.
- Step 4
Remove the chicken thighs from the brine and pat dry.
- Step 5
Trim off any excess fat from the chicken thighs. Drizzle them with olive oil and coat both sides with the seasoning, pressing it to evenly coat.
- Step 6
Preheat the smoker to 180°F.
- Step 7
Place the chicken thighs directly on the smoker and smoke for 1 hour at 180°F.
- Step 8
Increase the temperature to 350°F and roast until with a probe or meat thermometer, the internal temperature reaches 165°F. This usually takes about 30-45 minutes.
- Step 9
Remove from the smoker and cover loosely with foil, allow to rest for 15 minutes before serving.
- Step 10
Store leftovers in fridge.
Tips & Tricks
Per serving
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