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



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


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

  • 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; 12 g total fat; 71 mg cholesterol; 355 mg sodium. 0.9 g carbohydrates; 19.3 g protein; Full Nutrition