Name: Smoked Chicken Thighs with BBQ Sauce
Prep time: 45 min
Cook time: 45 min
Yield: 30
Ingredients: Extra-virgin olive oil - 2 cups; Lemons, juiced - 3; Garlic, minced - 12 cloves; Jalapeno peppers, finely chopped - 3; Skin-on, bone-in chicken thighs - 30; Ketchup - 2 cups; Water - 1 cup; Apple cider vinegar - ½ cup; White wine vinegar - ¼ cup; Sriracha sauce - ¼ cup; Light brown sugar - 5 tablespoons; Lemon juice - 3 tablespoons; Prepared yellow mustard - 2 tablespoons; Worcestershire sauce - 1 tablespoon; Freshly ground black pepper - ½ tablespoon; Onion Powder - ½ tablespoon; Sea salt and freshly ground black pepper to taste - 1 pinch

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Chicken Thighs with BBQ Sauce

1. Extra-virgin olive oil - 2 cups

2. Lemons, juiced - 3

3. Garlic, minced - 12 cloves

4. Jalapeno peppers, finely chopped - 3

5. Skin-on, bone-in chicken thighs - 30

6. Ketchup - 2 cups

7. Water - 1 cup

8. Apple cider vinegar - ½ cup

9. White wine vinegar - ¼ cup

10. Sriracha sauce - ¼ cup

11. Light brown sugar - 5 tablespoons

12. Lemon juice - 3 tablespoons

13. Prepared yellow mustard - 2 tablespoons

14. Worcestershire sauce - 1 tablespoon

15. Freshly ground black pepper - ½ tablespoon

16. Onion Powder - ½ tablespoon

17. Sea salt and freshly ground black pepper to taste - 1 pinch

How to cook deliciously - Smoked Chicken Thighs with BBQ Sauce

1. Stage

Combine olive oil, lemon juice, garlic, and jalapeno peppers in a bowl for a marinade. Allow to rest for at least 1 hour.

2. Stage

Place the chicken thighs in a large, shallow container and cover with the marinade. Chill and marinate for at least 6 hours, or up to overnight.

3. Stage

Combine ketchup, water, cider vinegar, white wine vinegar, Sriracha, brown sugar, lemon juice, mustard, Worcestershire, 1/2 tablespoon black pepper, and onion powder in a medium saucepan. Simmer for 25 minutes.

4. Stage

Remove the skin from each chicken thigh, one at a time. Trim excess fat from the edges of each thigh; if there are any veins on the bottom of the thigh, trim away as well. Scrape the fat off from the bottom side of the chicken's skin using a sharp knife until the skin is essentially transparent.

5. Stage

Re-wrap the trimmed thighs with the skin. Liberally coat with sea salt and pepper.

6. Stage

Place chicken thighs, unstacked, onto wire racks. Place the racks into the smoker. Add pecan wood chips according to manufacturer's directions and heat to 265 to 285 degrees F (129 to 140 degrees C).

7. Stage

Smoke until chicken thighs are no longer pink in the centers, about 2 hours. During the final 45 minutes of cooking, liberally apply the BBQ Sauce 2 to 3 times. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).