Ingredients
Scale
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons salt
- Wood chips for smoking (applewood or hickory recommended)
Instructions
-
- Preparation: Combine paprika, garlic powder, onion powder, black pepper, thyme, oregano, and salt in a bowl. Rub each chicken thigh with olive oil, then coat evenly with the spice mixture. Let marinate for at least 30 minutes, or overnight in the refrigerator.
- Prep Smoker: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes, then drain.
- Smoke Chicken: Place chicken thighs skin-side up in the smoker. Add wood chips to the smoker. Close the lid and smoke until the chicken reaches an internal temperature of 165°F (74°C), about 1.5 to 2 hours.
- Rest and Serve: Remove chicken from the smoker and let rest for 10 minutes. Serve warm.
Notes
- Experiment with different types of wood chips to find your preferred flavor.
- For crispier skin, finish the chicken on a hot grill for 2-3 minutes on each side.
- If desired, chicken thighs can be brined in a solution of water, salt, and sugar for 4-6 hours before smoking to enhance juiciness.
- Prep Time: 40 minutes (includes marinating time)
- Cook Time: 2 hours
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 250
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Protein: 22 g
- Cholesterol: 110 mg
