Wood Smoked Bbq Chicken Thighs With Spicy Charred Corn Recipes

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SPICY SMOKED CHICKEN THIGHS



Spicy Smoked Chicken Thighs image

This is my own recipe for smoking chicken thighs. The sauce is sort of a southern "sweet heat" and has a bit of a kick to it! I generally serve this with coleslaw and baked beans.I hope you enjoy!

Provided by raychappell65

Categories     Chicken Thigh & Leg

Time 6h

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 28

one 8 count package of skin on chicken thigh
1 gallon water
1 cup kosher salt
3/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon fresh ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 medium yellow onion, sliced
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons brown sugar
1/4 cup tomato ketchup
1/4 cup brown sugar
2 tablespoons yellow mustard
2 tablespoons honey
3 tablespoons apple cider vinegar
1 teaspoon apple juice
1 tablespoon ground cayenne pepper
1 tablespoon sriracha sauce (I prefer the Rooster Brand!)
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon smoked paprika

Steps:

  • For the Brine:.
  • Mix all brine ingredients in a large pot and heat just until the sugar has blended well with the water and other ingredients. Stir often during the heating process. Remove from heat and allow to cool to room temperature, about an hour. Once the brine has cooled, place chicken in a container and pour the brine mixture until the meat is completely covered. Place in the refrigerator for at least two hours or more, allowing the brine to soak into the meat. Keep in mind that the brine will make the meat saltier, so be careful not to over-brine. Remove the chicken from the brine and lightly rinse with cool water. Pat the chicken as dry as possible with a paper towel, and place on a cookie sheet for the dry rub preparation.
  • Prepare your smoker for indirect heat at 250 degrees and soak 2 cups of wood smoking chips (I prefer Apple wood) in water for at least a half hour. While the smoker is rising to temperature and the wood chips are soaking, prepare to apply the dry rub.
  • First, brush on a light coating of olive oil onto both sides of the chicken. Next, apply the dry rub to the meat, carefully sprinkling some of the rub under the skin when possible. Remove the smoking chips from the water and pat dry with a towel. Add smoking chips to smoker. Place a drip pan under the surface of where the chicken will be placed and add 2 cups of water or apple juice to the drip pan. Place the chicken on the cooking surface and close the lid. Remember to cook on indirect heat, not directly over the heat source. Carefully maintain temperature between 250-275 degrees for 1 hour and 30minutes, to 1 hour and 45 minutes.
  • For the Sauce:.
  • Mix all sauce ingredients in a small pot and bring to a light boil, stirring constantly. Remove from heat and allow to cool. Brush on a small amount of sauce during the final ½ hour of smoking and allow the chicken to finish cooking.
  • After smoking at a temperature of 250-275 degrees for 1 ½ hours check the meat for doneness, 170 degrees is a good final temperature. Remove from heat and allow to rest for 10 minutes before serving. Serve with additional sauce on the side. Enjoy!

Nutrition Facts : Calories 303.7, Fat 0.9, SaturatedFat 0.2, Sodium 29331.3, Carbohydrate 76.3, Fiber 2.1, Sugar 69.7, Protein 1.6

SPICY SMOKED CHICKEN THIGHS



Spicy Smoked Chicken Thighs image

Juicy, tender chicken thighs with a deep mahogany color and a dry heat from gochugaru, chili powder, and cayenne. The heat level isn't overly intense and leaves you wanting more after each bite. Serve with Alabama white barbecue sauce, if desired.

Provided by John Somerall

Categories     Chicken Thighs

Time 2h55m

Yield 8

Number Of Ingredients 9

2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons gochugaru (Korean chile powder)
2 tablespoons kosher salt
1 tablespoon garlic powder
2 teaspoons cayenne pepper
1 teaspoon black pepper
8 (8 ounce) bone-in, skin-on chicken thighs
oak wood chunks, for smoking

Steps:

  • Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
  • Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
  • Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
  • Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
  • Let rest for 10 minutes before serving.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 4.3 g, Cholesterol 142.1 mg, Fat 24.6 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1609.5 mg, Sugar 0.6 g

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