How Long To Smoke Chicken Thighs?

How Long To Smoke Chicken Thighs?

Smoking chicken thighs can be a great way to cook up this popular cut of chicken. When it comes to smoking chicken thighs, there are a few things you need to know in order to get the best results.

But how long do you need to smoke them for the best results? This blog post will answer that question, and give you some tips on smoking chicken thighs. So read on to find out more!

What Are The Chicken Thighs?

Chicken thighs are one of the most common parts used for cooking. They consist of both the thigh and drumstick bone, with the meat surrounding it. The only difference between these two is that the chicken thigh consists of more dark tissue than light tissue while the opposite can be said for a chicken drumstick.

Anatomy Of A Chicken Thigh

Chicken thighs are one of the most common parts used for cooking. They consist of both the thigh and drumstick bone, with the meat surrounding it. The only difference between these two is that the chicken thigh consists of more dark tissue than light tissue while the opposite can be said for a chicken drumstick.

How Long To Smoke Chicken Thighs?

Smoked chicken thighs are delicious, flavorful and may be one of my favorite meats to make in the smoker. However, they can be time consuming if you don’t know how long to smoke chicken thighs for, especially when smoking more than four at a time. I’ve smoked many batches of thighs at different times, thicknesses and internal temperature ranges, so I am here to provide you with information on how long it takes to smoke chicken thighs.

Smoked Chicken Thighs Cooking Time

Smoking chicken thighs usually take 2 – 2 1/2 hours, but this time can fluctuate depending on the thickness of the meat and the internal temperature that you are trying to achieve.

What Makes A Good Chicken Thigh Recipe?

Well, for starters, a recipe with chicken thighs.

Chicken is always delicious. There’s no doubt about that – but when we’re talking good recipes, we need to consider the way in which they are cooked. Good chicken needs to be moist and tender, and in most cases this means either baking, poaching or frying (and, perhaps, grilling as an outside chance). Grilling chicken thighs, especially boneless ones like these, takes a good bit of careful preparation and attention to temperature control.

A moist and tender thigh with all its juices sealed inside is something we can only really achieve by baking or poaching (techniques which also allow for easy marination and the addition of other ingredients, if we so desire). That’s because chicken thighs contain a lot more fat than breast meat, and it needs to be either cooked out or rendered. The way in which these boneless thigh fillets are cooked seems to fall between the two – partially fried under a grill (broiler), but primarily baked in the oven.

The key to a great chicken thigh recipe is moistness and tenderness. Marinades, brines and rubs can all have a big impact on this – as can cooking time and temperature. Keeping your eyes on the meat while it’s cooking is definitely recommended.

Chicken Thighs – Before And After Cooking

Pre-Cooking: The chicken thighs are rolled in seasoned flour, then fried under a grill (broiler) for 5 minutes on each side. For the last minute or so, they are turned with tongs and brushed with barbecue sauce.

Post-Cooking: The barbecue sauce is cooked in so that it takes on an almost caramelised flavour, making for one tasty exterior. All that remains is to remove them from the pan and cut into serving pieces.

How To Prepare Chicken Thighs?

Here’s how: 

Step 1: Remove any excess fat you find around the outside of it; this too much fat will make your meal very unhealthy, however, do not discard all of it as some fat still has essential nutrients in them (including dietary vitamin B6, vitamin E, selenium, zinc and phosphorus). Whatever remains, just cut off the largest parts.

Step 2: Use a sharp knife to cut through the thigh’s skin and slit (but do not cut) the meat down the center. This will make it easier for you to remove any extra fat found between the meat and bone, as well as making it neater once cooked. 

Step 3: Rinse your chicken thighs and pat them dry with paper towels or a clean cloth (this is very important as water inhibits the flavor).

Now that you’ve prepared your chicken thighs, all that remains is to place them in a pot of boiling water – they’re now ready to be cooked! Chicken broth can also be used if desired; both liquids will infuse flavor into your chicken thighs.

Step-by-Step Guide: How To Brine Chicken Thighs?

Chicken thighs are great for grilling because they stay juicy and moist. Brining chicken is also a very easy process that helps the meat retain the flavor of whatever you choose to marinate it in. The salt content of brine helps to break down proteins, which makes the meat more tender and flavorful. It’s simple enough to make, and the results are well worth the minimal effort.

1) Gather together all your ingredients and supplies. You will need:

Four skinless chicken thighs (bone-in or boneless, you can weight up to 1/2 pound for this recipe.)

3 Tbsp Kosher salt (we use Diamond Crystal brand kosher salt; it’s free-flowing and dissolves easily in water)

1/4 cup sugar (optional; we always skip this ingredient since we don’t like our brine super sweet). Plenty of ice cubes to cool the brine later.

At least one gallon of cool tap water to dissolve everything in. We typically just use cold water straight from the faucet, but the volume of brine is large enough to warrant warm water if you are concerned about dilution.

Kitchen measuring tools (including a Pyrex measuring pitcher, small bowl for salt/sugar, and spoon). We usually use an old glass Pyrex 4-cup measure with lid.

Plastic wrap or sealable plastic bag(grocery bags work just fine) to cover the chicken once it’s in the brine tub. 

2) Before starting, make sure your hands are clean. Also wash all the utensils that will be touching the meat before they come into contact with anything else (we do this by submersing them in hot soapy water). 

3) Mix up your brine ingredients in the wash tub. First, measure out 3 Tbsp salt and 1/4 cup sugar (optional) into the 4-cup Pyrex measure. Add in cold water to dissolve everything together. If you are using warm tap water like we do, let it sit for about 5 minutes while measuring the rest of the ingredients, then check to make sure that all the salt and sugar is dissolved before proceeding with mixing up your brine solution.

By now you should have already placed your chicken thighs on a plate or cutting board where they can be easily reached during this next step…

4) Add ice cubes (3-5 quartered ice trays’ worth). This will help bring down the temperature of your brine mix to get it up to the ideal temperature of 40-45 degrees Fahrenheit. Ideally, you want your brine to be somewhere in between so that the chicken will still be fully and evenly submerged when you add it.

5) Use your fork or tongs (or hands if you must) to place each chicken thigh into the brine tub and press down slightly so that all sides are covered with liquid. Lay a large sheet of plastic wrap over the surface of the water and let everything sit for about 15 minutes.

Step-by-Step Guide: How To Make The Smoked Chicken Thighs On A Gas Grill?

Making smoked chicken thighs is easy. It can be cooked on either charcoal or gas grill setups. Smoking in a barbecue pit with indirect heat delivers tender meat in moist smoke all day long in the presence of natural wood smoke flavors in the form of logs, pellets, chips or chunks. Here are some tips to make perfect smoked chicken thighs.

Step 1: Prepare the chicken thighs

Clean chicken thighs and pat them dry. Remove excess skin around the chicken but leave a little bit of skin to hold together during smoking. Apply a generous amount of prepared rub made from salt, pepper, paprika and sugar all over the chicken thighs and lay them in a foil tray. Refrigerate for an hour or more until the rub starts giving salt flavors to the skin.

Step 2: Make up fuel and heat source

Mix pieces of lump charcoal with natural wood chips such as hickory, cherry, maple or apple along with chunks of hardwood logs like oak, maple or hickory. Set up a drip pan underneath the grill rack and fill it with water or apple juice to make sure that the drippings from the chicken thighs do not burn on the heat source and create carbon smoke which can be harmful to your health.

Step 3: Make up a foil tray for smoking

Cut out an aluminum foil sheet whose size is such that you can wrap it around the chicken thighs lying in a shallow tray. Fold up all four sides of the sheet so that no extra air gets into it and there is no space left where juices from meat can leak during smoking. Spray cooking oil over this folded sheet which will help prevent your smoked chicken thighs from sticking onto its surface and help ease off after serving.

Step 4: Smoke the chicken thighs on a gas grill

Start up your barbecue pit by preheating it with all burners turned off. Place your foil tray upside down on the center of the grill rack and turn on one burner only. Adjust the heat levels to maintain 250-350 degrees Fahrenheit for smoking. It is advisable not to smoke at above 350 degrees Fahrenheit temperature because that will overcook your meat instead of infusing it with delicate natural flavors from wood smoke. Place an aluminum pan under the burning burner so that you can keep refilling water or juice as needed to prevent drippings from burning. Otherwise, simply turn off the bbq pit every time when refueling or replenishing water or apple juice. Cover this pit with the lid and allow to preheat for an hour before starting up your meat.

Step 5: Cook chicken thighs on a gas grill

Take out the foil tray from the barbecue pit, flip it over so that its shiny side is facing upwards. Place your seasoned chicken thighs with rub on this reflective foil tray, cover again and allow to cook slowly for at least an hour or more until meat starts withdrawing juice or showing some resistance when pressed with back of a spoon. Smoked boneless chicken thighs can be served directly just by pulling them off the heat source but if you want to serve smoked bone-in chicken thighs then allow them to cool down for 10 minutes before attempting to handle them. Transfer these succulent pieces of smoky meat on a serving dish.

Step 6: Serve smoked chicken thighs

Serve these scrumptious, tender and juicy chicken thighs hot with barbecue sauce on the side.

Step-by-Step Guide: How Do You Cook Chicken Thighs In A Smoker?

I think the best way to learn how to cook something is by watching someone who is good at making it. So, in this article I am not going to go into any particular set of instructions. What I am going to do is show you what my process is for cooking chicken thighs in my smoker, and then let you watch me doing it.

As far as tools go, all you really need are a nice sharp knife, some aluminum foil (for wrapping), and a spray bottle full of your favorite basting sauce (I use apple juice). 

Step 1: Prepare Your Chicken Thighs For Smoking

First, cut each chicken thigh in half so that you get 6 even pieces. You can do this with or without the skin on. Next, remove all of the sinew that you come across (those are the thin white strands).

If you want to, you can sprinkle on some salt and pepper (or any other seasoning) at this point. I like to use Montreal Steak Seasoning.

I really like apple juice as a basting sauce because it gives chicken thighs an awesome flavor. All I do is fill up my spray bottle with 100% pure apple juice (no sugar added), then I add about 1/8 teaspoon of cayenne pepper per thigh (this causes the heat to start out very mild and then builds over time).

Step 2: Cook The Chicken Thighs In Your Smoker

Once the smoker reaches about 225 degrees Fahrenheit (or wherever you like to start out), add some apple wood chunks or chips to the coals and place your chicken thighs in the middle of the grate (meat side up).

I tend to open my vents almost all the way and leave them that way for most of the cooking time. This gives me a temperature that hovers around 220 degrees Fahrenheit, but sometimes I will bump it up to 240 if I want faster cooking. 

Step 3: Put On A Dry Rub

At this point, you can choose whether you would like dry rub on your chicken thighs or not. I like to use a dry rub because it gives the meat some good flavor, but I find that it doesn’t do much in terms of holding on to moisture. The main reason is because my smoker runs really hot (so hot that I can only cook at about 225 – 250 degrees Fahrenheit).

If you are cooking with hotter temperatures than this, then you probably won’t need any dry rub or basting sauce because it will create lots of nice juice/moisture. However, if your smoker runs cool like mine does (and most other smokers), then you want something to help hold on to the juices and keep things moist.

So, here is what I like to do: Mix 1/4 cup of brown sugar with 1 tablespoon of mild chili powder and a dash or two of garlic powder. Combine the dry ingredients together thoroughly, then sprinkle it on top of each chicken thigh.

Don’t expect the rub to be super flavorful at this point because there is not enough time for it to penetrate deep into the meat. It will become more flavorful as the heat from the smoker slowly cooks out all those flavors over a period of 30 minutes or so (maybe longer). We are just trying to use the rub to create some moisture at this point.

Step 4: Baste The Chicken Thighs

Once about 15 minutes has gone by, you can start spraying down your chicken thighs with some apple juice. I usually spray every 10 minutes until the chicken thighs are finished. At this point, I give them one more dusting of dry rub, then put on yet another layer of basting sauce (spray bottle full of juice).

Let your smoker do its magic for about an hour or so (depends on how many thighs you have loaded onto the grate and how hot your smoker is running), then check to see if they are done by cutting into one with a knife.

If it looks good to you, go ahead and take them off the heat. If not, let them stay in place for a few minutes longer while you spray down the thighs again with that apple juice.

Step 5: Rest The Chicken Thighs

Once the thighs are done, you can let them sit on a plate or cutting board for about 10 minutes to allow them to cool down a little before digging in. (The reason for this is that chicken thigh meat can become dry and tough if it gets too cold.)

It really helps if you have a small bowl of barbecue sauce on the side because this will help keep things moist as people dig into their chicken thighs. I’ve found that most people like to dip their thighs into the same sauce of they used as a basting agent.

How To Make Spicy Smoked Chicken Thighs?

What You’ll Need: 2 tablespoons hot sauce (such as Choloula) 1 tablespoon vegetable oil 1 tablespoon tequila salt and pepper to taste 4 boneless, skinless chicken thighs 1/2 lemon

Directions: Combine first four ingredients in a gallon-size plastic bag. Add chicken; marinate for at least one hour. Using a stove-top smoker box or foil package, fill with soaked wood chips and seal tightly. Heat grill and lightly grease grate. Add the smoking packet to the grill; place thighs over top of the hot coals, cover and smoke until cooked through (about 20 minutes). Serve with lemon wedges.

Tips For Smoked Chicken Thighs:

-Do not overcook chicken thighs

-Do not leave chicken thighs on the smoker too long after it has cooked through 

-Don’t go over 8 hours for smoking chicken 

-It’s easier to eat smoked chicken if you cut teriyaki sauce marinated thighs into smaller pieces before eating them

-For an even better experience, serve with warm apple chicken sausage 

-Use the meat thermometer to know when it’s done cooking, 205 ° F (96 ° C) means they’re done. 

What To Serve With Smoked Chicken Thighs?

Smoked or grilled chicken thighs are a popular, tasty and affordable choice for backyard barbecues. Smoking chicken thighs not only makes them taste great, but the meat is also very tender and juicy after cooking.

You can choose what to serve with smoked chicken thighs depending on your preference and diet. Some good side dish options include: salad, Greek style potato salad, potato wedges, baked beans, corn on the cob, coleslaw.

Salad – A simple green salad goes well with smoked chicken thighs. If you are looking to get more creative, you can add other veggies like carrots, bell peppers and cucumbers to your salad for an extra zing of flavor.

Greek Style Potato Salad – Potatoes make a hearty side dish, and this recipe is no exception. This Greek style potato salad features carrots, green peppers and olives for an extra tangy taste to compliment your chicken thighs.

Potato Wedges – Potatoes are already delicious on their own, but you can take it up a notch by making some tasty wedges coated with oil, salt and pepper. 

Baked Beans – This sweet side dish is perfect for backyard barbecues. If you want to add a bit of spice, you can also add chopped onions or jalapeno peppers to kick it up a notch.

Corn On The Cob – Grilled corn on the cob is another flavorful side dish that goes well with smoked chicken thighs. You can even brush your grilled corn on the cob with some butter and serve it with a hint of salt and pepper to make it taste amazing.

Coleslaw – Some coleslaws are made with mayonnaise, but this tangy version uses Greek yogurt instead. The recipe calls for red wine vinegar, honey, salt and pepper to compliment the creamy tanginess.

Some Recipes For Chicken Thighs

Chicken thighs are so versatile – they can be cooked in many different ways, using different ingredients. Here are a few of the most common:

Paleo Boneless Chicken Thigh Recipes: Bake or poach boneless chicken thighs and serve with salsas, chutneys and relishes. For a really tasty version, add some chopped bacon to your recipes (and don’t forget the barbecue sauce).

Sticky Asian Chicken Thigh Recipes: Marinate boneless chicken thighs in an Asian-style sauce (like hoisin, oyster or teriyaki), then bake until the flavours have infused into the meat. Wait a bit before cutting to let all that tasty juice run back inside.

Fiery Jamaican Jerk Chicken Thigh Recipes: This one is all about spice. Marinate boneless chicken thighs in jerk sauce (like this one ), then bake for a long time at low heat. Serve with mango salsa and pineapple coleslaw (for something really different, try this one ).

Cajun Baked Chicken Thigh Recipes: This is another spicy option that’s perfect for Lent. Marinate boneless chicken thighs and vegetables in a Cajun-style sauce (like this one ), then bake until everything is piping hot. Serve with some creamy mashed potatoes and a crisp, green salad full of tomatoes and cucumbers.

Greek Chicken Thigh Recipes: This is the classic marinade to use for boneless chicken thighs (and always a crowd pleaser). Serve the baked thighs with some Greek salad and chunks of crusty bread to mop up all that delicious marinade.

Smoked Chicken Thigh Recipes: This one is great if you like smoked food. Marinate your boneless chicken thighs in a mixture of thyme, sage and smoked paprika (like this one ), then smoke them at 140C for 2 hours. The meat will be succulent and infused with all the flavours from the marinade.

Chicken Thigh Recipes: One Pan Dinner : This is truly a recipe you can make in just one pan. Cook boneless, skinless chicken thighs in a mixture of pan juices and barbecue sauce. Finish them off by baking them with wedges of onion and capsicum (bell pepper).

What Are The Health Benefits Of Chicken Thighs?

Chicken thighs have many health benefits when eaten. 

For example, chicken thighs contain selenium, a mineral that has been found to be essential in cancer prevention and treatment. In addition, chicken thighs are high in protein content. A chicken thigh with skin contains roughly 27 grams of protein, while weighing about 147grams (the average size of a thigh is usually around 150g). As such, they make for an easy and healthy meal; important especially if you’re on the go! However, keep your portion size in mind and ensure you will not eat too much.

Chicken Thighs Contain High Concentration Of Phosphorus And Chloride -The Key To Cellular Metabolism

High concentrations of phosphorus and chloride are normally found within tissues, bones and teeth. The two minerals are directly related to cell metabolism or energy production. Unfortunately, drinking water is poor in these key nutrients while having an overabundance of sodium (in the form of chlorine). As a result of drinking too much tap water, many Americans consume inadequate amounts of phosphorus and chloride within their diet. This deficiency may be partially responsible for the development and severity of osteoporosis, cardiovascular disease and various forms of cancer.

Chicken Thighs Contain The Highest Concentration Of These Minerals

One of the most abundant sources of phosphorus is found in dark chicken meat such as thighs. In fact, a 4-ounce serving contains roughly 1 mg (almost 100 percent) of phosphorus. Chicken thighs are also an extremely rich source of chloride concentration at 300mg per 4-ounce serving. With regards to levels within your body, it’s been suggested that a normal individual requires between 800mg – 2000mg daily to maintain healthy functioning.

You Can Make This Delicious Meal Even Healthier By Substituting Your Favorite Cooking Oil For Animal Fat

In addition to phosphorus and chloride, chicken thighs are high in animal fat. Animal fats are required for production of hormones involved in cellular metabolism. Without proper levels, you will experience fatigue, chronic pain, weight gain or loss and mood swings. Unfortunately, many people avoid using animal fat within their cooking methods due to the mistaken belief they can cause cardiovascular disease. This is untrue as recent studies have shown saturated fats found within meat products to be entirely harmless with regards to heart health 

It’s important to note that even if you drink tap water on a daily basis, your body will still receive adequate amounts of these minerals from other food sources.

FAQs

How Many Calories Are In A Chicken Thigh?

Each chicken thigh contains roughly 500 calories, depending on size. The average serving size is usually around 150g or 4 oz., which means their calorie count comes out to be around 300 calories per 4oz. On a low calorie diet, this may be too much as it’s not that easy to lose weight if you eat high amounts of fat and carbs within your daily meals. Ideally, you should balance high fat food items with lower carbohydrate sources such as vegetables and fruits.

What Is The Difference Between A Chicken Leg And A Thigh?

Chicken thighs are a part of a chicken’s posterior, whereas legs are located closer to the anterior (or front end). Thighs are more tender than legs due to high concentrations of fat within dark meat. If you’re looking for something with less fat content, opt for chicken breasts instead; they contain significantly less animal fat than thighs do. To summarize, “leg” is more of an anatomical term while “thigh” is simply used as a reference label. It does not mean it contains more or less nutrients or calories compared to other parts.

How Do I Cook Bone-in Chicken Thighs?

The best way to cook chicken thighs is by frying them in a pan with animal fat. For example, you can use lard, tallow or butter to fry your chicken. Be careful not to overcook them because it dries out the meat and too much heat may damage the fat content within the thighs.

It’s also not advised to grill them because it changes the flavor of the meat, making it less juicy and flavorful.

How Do I Cook Boneless Skinless Chicken Thighs?

The best way to cook boneless, skinless chicken thighs is by boiling or microwaving them. Boiling is likely the healthier option as you avoid fat loss during the process. Baking is also a potential option, but it dries out the meat so you need to retain the moisture via basting. If microwaving, you should place them on top of some sort of dripping pan or put in a small amount of water in order to retain their texture and flavor.

Where Can I Find Bone-In Skin-On Chicken Thighs?

You may purchase bone-in, skin-on chicken thighs from most major grocery stores such as Walmart and Whole Foods. You can also purchase them in bulk online ; just ensure the package doesn’t contain more than 1.00 lbs of product if you’re concerned about their freshness when they arrive.

How Can I Make Bone-In Chicken Thighs?

A simple way to make bone-in chicken thighs is by poaching them in water. This makes the meat easier to chew and reduces the risk of getting sick. Ideally, you should boil or simmer your chicken until it’s just about cooked, then fry it in animal fat (ideally lard or tallow ) until they turn golden brown in color. Doing this ensures that your chicken thighs are crispy on the outside while still retaining moisture on the inside.

What Is The Best Way To Reheat Leftover Chicken Thighs?

The best way to reheat leftover chicken thighs is by boiling them again so you can reduce their cooking time when you’re ready to serve them. This ensures that their flavor and texture is still intact, unlike microwaving or oven baking. You should add some salt to it when you’re boiling them in water so they taste better, but avoid adding extra ingredients such as pepper because this will change their flavor and make it less appetizing.

Can I Make Chicken Thighs In A Crockpot?

Yes! For the best results when making chicken thighs in a crockpot, be sure to fully cook the meat beforehand before transferring them into the slow cooker. By doing this, you’ll ensure that they retain their juiciness rather than dry out during the long cooking process. Ensure you add plenty of broth when cooking with a crock; this is necessary for keeping the chicken tender and moist.

Can Chicken Thighs Be Baked In The Oven?

Yes! If you want to bake your chicken thighs, be sure to coat them with some olive oil before putting them in the oven. This will help prevent them from drying out and ensure that they stay nice and tender on the inside. You should also add a small amount of water at the bottom of your baking sheet so that they retain moisture and don’t overheat too much. By doing this, you’ll achieve maximum flavor penetration throughout your chicken thighs so you won’t need to eat with additional sauce afterward.

How Much Fat Should I Remove From Bone-In Skin-On Chicken Thighs?

There’s no such thing as removing too much fat from bone-in, skin-on chicken thighs. You can remove as much or as little as you’d like, but it will affect the taste and texture of your meat, so if you want maximum performance then we recommend removing all excess fat until there is barely any left. If you do not wish to lose too much fat, only remove around 1/8 inch or.31 cm at most ; this should retain enough moisture so they don’t overheat during the cooking process.

Are Chicken Thighs Healthy?

Yes! The best part about chicken thighs is that they’re jam packed with protein and contain few carbohydrates and sugars compared to other parts of a chicken such as the breast. Just remember that by frying them in animal fat, you’ll be able to retain their moisture and flavor, which means that they won’t need any other sauce. The same can be said about boiling them in water after coating them with some sort of oil first ; this ensures that your chicken thighs stay moist and delicious.

Do Bone-In Chicken Thighs Contain As Much Fat As Other Parts Of A Chicken?

The bone-in parts of a chicken such as the drumstick and thigh always contains more fat than the rest because it’s near the organs such as the kidneys and liver, but if cooked correctly then it should not create an excess amount of grease during cooking. Ensure that you remove all single traces of fat before putting your chicken thighs in a pan or frying them in animal fat because this will ensure that your chicken thighs are not too greasy.

What Sides Go With Smoked Chicken?

Smoked chicken goes great with almost anything, but our favorite is roasted potatoes. Roasted potatoes will absorb the flavor of your smoked chicken and bring out the best in its taste, making it a fantastic meal for lunch or dinner. You can also make some homemade coleslaw with low-fat yogurt to pair along with your meat; this will provide you with a quick refresher that’s not too filling.

Can You Use Frozen Chicken Thighs?

Yes! If you want to use frozen chicken thighs, then there are no restrictions. Simply thaw them out in the refrigerator overnight so they can retain their flavor and moisture before cooking them, but avoid microwaving them because this will dry them out. Thawing them in the refrigerator overnight will ensure that they are evenly heated throughout so you don’t have to worry about undercooked parts.

How Long Can You Store Chicken Thighs?

Chicken thighs can last up to three days within your refrigerator, but be sure to only thaw them out when you’re ready to cook them so they retain their flavor and stay moist. You may also keep them frozen for up to two months safely, which means you can always have some on hand when you need a quick meal option.

What Type Of Wood To Use For Smoking Chicken?

We recommend using some fruitwood, such as apple or peach, to smoke your chicken thighs because it’ll bring out the flavors of whatever spices you choose to use. If you want chicken thighs with an intense flavor, try adding dry rubs with cayenne pepper, red chili powder, sage leaves, or paprika before cooking them. If you’re looking for something more mellow, try adding some salt, garlic powder, or oregano to give your chicken thighs their flavors.

Conclusion

If you’re in the process of smoking chicken thighs, it’s important to know how long they should be smoked for. We’ll give you a little background on what factors influence this duration so that your future smokes go smoothly and are delicious every time. Read on to find out more about how long to smoke chicken thighs!

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