Smoked chicken thighs are coated in a homemade spice rub and cooked to perfection. Throw these together when it’s too hot to use the oven.

Chicken Thighs Granulated Onion Granulated Garlic Kosher Salt Chili Powder Black Pepper Olive Oil


Pat the chicken dry. Remove excess fat or skin and place on a wire rack inside a baking sheet. Place the chicken uncovered in the refrigerator for at least 2 hours, or overnight.  In a small bowl, combine the spices.


Use your fingers to loosen skin. Sprinkle a teaspoon of rub under skin and rub to distribute. Apply rub to the outside of the chicken on all sides, reserving a small amount. Brush the skins with olive oil, the lightly sprinkle more rub. 

Preheat smoker to 225°. Add wood chips to the hopper.  Place the chicken in the smoker directly on the racks. Cook for 1 1/2-2  hours.

To get crispy skin, place the chicken skin side down on a hot grill for  4-5 minutes before serving. 

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