Dry-rubbed chicken thighs are smoked in an electric smoker.

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Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
8
Yield:
8 thighs
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a smoker to 200 degrees F (93 degrees C).

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  • Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.

  • Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.

Cook's Note:

Use your favorite wood for smoking.

Nutrition Facts

193 calories; protein 19.3g; carbohydrates 0.9g; fat 12g; cholesterol 71mg; sodium 355.3mg. Full Nutrition
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