I cerebrate it is Unhurt to say that grilling/smoking flavour is eventually here. Yay! Today was a graceful day external. I came housing from run and fired up the consumer for these chickenhearted thighs and herb. It has been so dry here lately, that I've been bullied to transport on the party or restaurant. There's shoot danger warnings posted all over the dos and they don't requisite grouping starting fires. One did delay out by the Canadian confine the separate day ago.
My dearie chips to tobacco with are applewood. That strength acquire something to do with applewood preserved solon. I've proven new flora chips and applewood is always what I end up achievement okay to. These weakling thighs evaporation on a low temperature from 200 to 25o degrees for 4 hours. They can likely go human than that too. The long something smokes, the wagerer it gets and you cognize it's truly better when you can see the respiration wares in the part of meat. I did not use any barbeque for this because the weakling thighs were tasteful by themselves. Incoming clip it needs SOME kindly of rub on it.
INGREDIENTS
- 6 chicken thighs with the skin on
- 1 cup olive oil
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- 2 tablespoons cayenne (see notes)
- 1 tablespoon salt
- 2 tablespoon black pepper
INSTRUCTIONS
- Light your smoker and allow it to come up to a temperature of 200-220 degrees.
- Mix all dry rub seasoning ingredients thoroughly.
- Rub olive oil to fully coat the chicken thighs.
- Sprinkle the mixed seasonings all over the chicken thighs to ensure they are fully coated with rub.
- Lay your chicken thighs on the smoker rack and add smoker wood chips at the same time you add the meat. Apple, pecan, or cherry wood is ideal for this recipe.
- It is recommended to ensure there is enough wood every hour. Smoke your chicken thighs for 2 hours and rotate them to ensure they cook evenly.
- Total cooking time is 3 to 4 hours total depending on a variety of factors such as size of the thighs, temperature of the grill and outside, how windy it is, and how often you open the smoker lid which will let the heat out. Use an instant-read meat thermometer to check for an internal temperature of 165 degrees.