Note that chicken quarters may take a bit longer to smoke. One of the keys to great Smoked Chicken Thighs is making sure that you have seasoned it properly with a great rub before it goes into the smoker. Apple is always good with chicken. Season. Then, pour the marinade on top of the chicken, making sure it is covered. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and “BBQ Brian” Misko of House of Q (British Columbia, Canada). Sprinkle an even layer of the chicken rub all over the chicken thighs. Heat the mixture until the salt and sugar have dissolved. Add 2 loads of soaked wood chips according to manufacturer's instructions and open the vent. Rub the chicken breasts all over with the dry spice mixture. Preheat smoker to 225°F with Bradley Hickory Flavor Bisquettes. Make sure that the spices will go on each side to give you a milder taste in every bite. Close the lid and cook for 45 minutes or until the thighs reach an internal temperature of about 140°F. Preheat the smoker with the vent open to 250°F. Drizzle the chicken legs with olive oil, and season on all sides with my Sweet Rub. Getting Chicken Thighs Ready. Apply chicken rub evenly to the bottom side of each thigh and flip them over. 8 chicken drumsticks. You likely have everything in your pantry already. 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. Smoke. Mix the spices well and rub on all sides of chicken thigh evenly. Eric stresses this part of his process is crucial. Whole Chicken: 4 to 8 hours Half Chicken: 3 to 6 hours Bone-in, Skin-on Breasts: 1 to 2 hours Boneless Skinless Breasts: 30 to 60 minutes Legs, Thighs, Skin-on: 45 to 90 minutes Legs, Thighs, Skinless: 30 to 45 minutes Always brine in a non-reactive container. Use approximately 1 tablespoon of the rub per thigh. After 30 minutes he tops each thigh with a pat of margarine and places a lid over the pan. Place 6 tablespoons of margarine in each pan. Ingredients. Remember to check on the smoker every so often to gauge your level of wood chips. DRY RUB DO NOT KEEP IT if chicken has touched it. I like to put the rub into a ziplock bag, add a piece or two of chicken, then shake it round until the pieces are evenly coated. Preheat your grill to 420 degrees. Rub each chicken thigh with some of the spice rub, put in a zip top bag, and refrigerate for at least 1 hour and up to 8 hours. Adjust within those times to achieve more or less of a salty flavor. Melt ½ lb of butter, and add remaining rub to an aluminum baking dish. Coat chicken evenly in rub. Place the thighs on your smoker grill and let them cook for one hour by using cherry wood. Discard extra seasoning. 5. First of all, the thigh is an extra juicy cut of meat- it’s surprising that so many people rely on dry chicken breasts when the thigh is really where the flavor is! Flip the side of thighs every 15 minutes to avoid burning. Coat the thighs, both over and under the skin, with the BBQ spice rub. Add water to the water pan. When ready to cook, set the temperature to 180℉ and preheat, lid closed for 15 minutes. Rest the chicken thighs loosely under a foil tent for 10 minutes before serving. Heat your smoker according to the manufacturer’s instructions. Brush the chicken with sauce and give it 10 more minutes to cook. You should cook with a thermometer until the internal temp reached 165 degrees. Allow them to come to room temperature for approximately 30 minutes. Place the racks into the smoker. The recipe calls for a smoker temperature of 250 degrees F. Smoke chicken breasts the easy way with this electric smoker recipe. Sprinkle the mixed seasonings all over the chicken thighs to ensure they are fully coated with rub. If you are using a smoker, you should turn the pellet smoker to 450 degrees F let it warm with the lid closed. Smoke your thighs. … The chicken pans go on the far left side of the Jambo (closest to the exhaust) and are left alone for 30 minutes. As contradiction would have it, the best chicken cook in the KCBS right now, Parrothead Smoker's pitmaster John Nilges, makes his own rub for the chicken category at contests. For 2-6 hours before cooking, place the chicken thighs, mustard, bbq sauce, poultry rub, and lemon juice into a large bag and mix it up well. Smoked Chicken Thighs. Fire up smoker or grill to 250°F, adding chunks of smoking wood chunks when at temperature. Add A Note. Smoke the chicken legs directly on the grill grates for approximately 1 1/2 hours. Once the smoker is to temperature, place the chicken thighs directly on to the grates, skin side up. Use the brining times for chicken listed below as a guide. Mark, Chicken is always best at 350 in the Oven. 2. Once all the chicken is rubbed, place it into a 9×13 oven safe pan, cover it and return it to the fridge. If your smoker will … 4. Place them on the rack with the skin side facing up. Simple Chicken Thigh Brine. Smoke the chicken thighs at 180ºF for 1½ hours before bumping the pit temperature to 400ºF. "Yard Bird" Rub from Plowboys is a favorite, Smokin' Guns sweet and/or hot does well and Big Poppa Smokers "Happy Ending Rub" is popular. Place chicken breast into a glass container or gallon-size bag. Submerge chicken thighs in brine and leave covered in the fridge overnight, or a minimum of 4 hours. Remove excess buttermilk and apply the chicken rub. 5. My Dad is the smoked Chicken thigh master and this is his recipe and methodology. Chicken thighs take anywhere from 45 minutes to 1 hour 15 minutes to fully cook on a smoker set to 275 degrees F. Keep an internal meat thermometer handy and continue to smoke until your chicken thighs reach an internal temperature of 170-175 degrees F. Use your favorite chicken rub ( I used Lanes Signature rub for this) and apply a liberal amount, but try not to overdo it. You want the meat to be as cold as it can when placed in the smoker. 3. Fill the tray with wood chips. Start the brine by adding six cups of water, one cup of brown sugar, and one cup of kosher salt to a sauce pan. Pat drumsticks dry with a paper towel and season generously Traeger Chicken Rub. Once all the chicken thighs are dried, generously sprinkle the rub on all sides of each thigh Get your smoker up to 180 degrees and place your chicken thighs inside. 4. Place the thighs, bone side down, in a large, disposable aluminum pan and top each thigh with a … Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Get the smoker cooking at 275 degrees F. In addition to drizzling the chicken legs with olive oil, this temperature is key to preventing leathery skin from developing. This barbecue recipe is juicy and smokey, and an instant crowd-pleaser! Add your rub or seasonings all over each chicken thigh. Rest one chicken thigh on top of each piece of margarine, skin-side up. Remove the chicken from the refrigerator 30 minutes before cooking. Mix together ingredients for rub. Rub olive oil to fully coat the chicken thighs. Fill the water pan of the smoker about half full of hot water, then get it preheated and smoking with your favorite smoke wood. Remove from brine, rinse and pat dry. Cooking and presentation. Preheat your wood pellet smoker grill to 180ºF with cookinpellets.com Hickory wood pellets. Place this into the refrigerator. Boneless and skinless chicken breasts prepared with an easy dry rub seasoning, and cooked over applewood. Prepare the smoker by filling the bowl with water and orange slices. This recipe is super easy. Prepare Glaze: Place the glaze ingredients in a sauce pan over high heat and bring to a bubble. First, season the leg quarters with a good dry rub, or even just simple salt and pepper. Drizzle each thigh with a little bit of Extra Virgin Olive Oil, then liberally apply dry rub to each thigh. You should cook until the chicken has reached an internal temperature for 165 degrees F. After an hour at 180 degrees, turn the heat up to 350 and cook for an additional 45 minutes to an hour. Chef Tom breaks down our method of preparing competition chicken thighs. Finish to cook until the internal temperature of the chicken thighs reach 180ºF. Soak 1 cup apple or hickory wood chips in water for at least 30 minutes. He doesn’t want anyone opening the pit while the chicken is cooking. Smoke the chicken for 150-180 minutes, just until you read an internal temperature of 165°F from the thicken section of the meat. Our favorite way of smoking chicken is with a brine.A tasty chicken thigh brine recipe ensures that the thighs come out with a succulent and smoky essence while remaining moist and tender. I used bone-in thighs this time because that is what I had on hand, but you could certainly use boneless chicken thighs if you like. Place 1 chicken leg quarter on each of the wire racks. There are plenty of ways you can prep chicken for cooking on your Traeger that are delicious and flavorful. Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine. Apply rub evenly on top of the skin of each thigh. The chicken needs to smoke until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. This takes approximately 2 1/2 – 3 hours depending on the size of your thighs. Sprinkle tops of thighs with 1/2 tablespoon of White BBQ Rub. Once you’ve had these smoked chicken thighs, it makes other types of chicken pale in comparison. Mix all dry rub seasoning ingredients thoroughly. Add seasoning to the bag as needed. Rub the spice mixture all over the chicken, set aside. 2 Tablespoon Traeger Chicken Rub. Place in smoker and smoke for 1 hour. Smoked Chicken Thigh Directions. Chicken quarters are the whole chicken legs that consist of chicken thigh and drumstick attached. For these smoked chicken thighs, a simple brown sugar brine in a 1:1 ratio works best. Light your smoker and allow it to come up to a temperature of 200-220 degrees. Evenly place the marinated chicken thighs onto the grates stretched out. Internal temperature is the best indicator of when your meat is done, so definitely invest in a meat thermometer. The residual buttermilk brine will act as enough of a binder, so apply the rub directly to the thighs. Using your thumb to get between the skin and the meat, and being careful not to pull the skin entirely off the thigh, create an opening and apply rub directly onto the thigh meat underneath the skin.
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