Chicken Thighs, Smoked

This recipe lets the natural flavors of the chicken shine through, complemented by a touch of smokiness and simple seasonings. The olive oil and seasoning rub ensures that the meat remains succulent and flavorful, perfect for pairing with a variety of sauces. Whether you go for a zesty citrus glaze or a bold spicy sauce, these smoked chicken thighs will serve as a delicious canvas

8 boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon salt

> Don't wimp out and use some other fish stock. For the real-deal it's got to be made with fresh salmon. > Slash

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

Optional: 1/2 teaspoon cayenne pepper for a bit of heat

Preheat your smoker to 225 degrees Fahrenheit (107 degrees Celsius). Use a mild wood such as apple or cherry.

Pat the chicken thighs dry with paper towels.

In a small bowl, mix together the salt, black pepper, garlic powder, smoked paprika, and cayenne pepper (if using). Drizzle the olive oil over the chicken thighs and rub to coat evenly. Then, sprinkle the seasoning mix over the chicken, making sure each piece is evenly covered.

Place the chicken thighs directly on the smoker grates, leaving some space between each piece to ensure even smoking.

Close the smoker and let the chicken cook for about 1.5 to 2 hours, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

Remove the chicken thighs from the smoker and let them rest for about 5-10 minutes before serving.

Serve the smoked chicken thighs as is or with a side of your choice. Right before serving, top with your preferred sauce to enhance the smoky flavors.