Spicy Smoked Chicken Thighs Recipe

Name: Spicy Smoked Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: one 8 count package of skin on chicken thigh; For the Brine; 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; For the Rub; 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; For the Sauce; 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

Servings: persons

one 8 count package of skin on chicken thigh
For the Brine
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
For the Rub
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
For the Sauce
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

1
For the Brine:
2
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.
3
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.
4
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.
5
For the Sauce:
6
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 1/2 hour of smoking and allow the chicken to finish cooking.
7
After smoking at a temperature of 250-275 degrees for 1 1/2 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!

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: one 8 count package of skin on chicken thigh, For the Brine, 1 gallon water, 1 cup kosher salt, and more.

Yes, Spicy Smoked Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Smoked Chicken Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions