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.