Spicy Smoked Chicken Thighs

• Gluten free
• Paleo

• Meat

  • 6 Chicken thighs with, skin on

• Produce

  • 1 tbsp Garlic powder
  • 1 tbsp Thyme

• Baking & Spices

  • 2 tbsp Black pepper
  • 2 tbsp Cayenne
  • 2 tbsp Chili powder
  • 2 tbsp Paprika
  • 1 tbsp Salt

• Oils & Vinegars

  • 1 cup Olive oil

Found on recipe-diaries.com

Ingredients

• 6 chicken thighs with the skin on
• 1 cup olive oil
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• 2 tablespoons cayenne
• 1 tablespoon salt
• 2 tablespoon black pepper

Directions

• Light your smoker and allow it to come up to a temperature of 200-220 degrees.
• Mix all dry rub seasoning ingredients thoroughly.
• Rub olive oil to fully coat the chicken thighs.
• Sprinkle the mixed seasonings all over the chicken thighs to ensure they are fully coated with rub.
• Lay your chicken thighs on the smoker rack and add smoker wood chips at the same time you add the meat. Apple, pecan, or cherry wood is ideal for this recipe.
• It is recommended to ensure there is enough wood every hour. Smoke your chicken thighs for 2 hours and rotate them to ensure they cook evenly.
• Total cooking time is 3 to 4 hours total depending on a variety of factors such as size of the thighs, temperature of the grill and outside, how windy it is, and how often you open the smoker lid which will let the heat out. Use an instant-read meat thermometer to check for an internal temperature of 165 degrees.