BBQ Smokehouse Lunch: Southern-Style Smoked Chicken Thighs with Spicy Honey Glaze

Discover a mouthwatering and copycat Southern-style smoked chicken thigh recipe with a spicy honey glaze that captures the essence of regional BBQ culture.

Time: Prep: 15 minutes - Cook: 1 hour 30 minutes - Total: 1 hour 45 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: American, Southern

Allergens

Gluten, Soy (if using Sriracha sauce)

Ingredients

1. 8 bone
in, skin
on chicken thighs 2. 1 cup applewood smoking chips 3. 1/4 cup smoked paprika 4. 2 tablespoons brown sugar 5. 1 tablespoon chili powder 6. 1 teaspoon garlic powder 7. 1 teaspoon onion powder 8. 1/2 teaspoon cayenne pepper (adjust to taste) 9. Salt and black pepper, to taste 10. 1/4 cup honey 11. 1/4 cup apple cider vinegar 12. 1 tablespoon Sriracha sauce (optional) 13. Fresh parsley, for garnish

Instructions

Prepare your grill or smoker for indirect heat at 350°F (175°C). Soak applewood smoking chips in water for at least 30 minutes before use.
In a small bowl, mix together smoked paprika, brown sugar, chili powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub.
Pat chicken thighs dry with paper towels and generously season them with the dry rub on all sides.
Drain the soaked applewood smoking chips and add them to the hot grill or smoker. Place the chicken thighs on the cooler side of the grate, away from direct heat. Close the lid and smoke for 1 hour.
In a saucepan, combine honey, apple cider vinegar, and Sriracha sauce (if using). Heat over medium low heat until the mixture thickens slightly. Remove from heat and set aside.
After the first hour of smoking, baste the chicken thighs with half of the spicy honey glaze. Close the lid and continue to smoke for an additional 30 minutes, or until internal temperature reaches 175°F (80°C).
Remove the chicken from the grill and transfer to a serving platter. Baste with remaining glaze and garnish with fresh parsley.

Chef’s Insight

The secret to this dish is the perfect balance of smoke and heat from the applewood chips and spicy honey glaze. Experiment with different wood chips and glaze ingredients for a personalized touch.

Notes

This recipe captures the essence of a famous BBQ restaurant dish with a creative twist, making it an exciting copycat or regional favorite.

Substitutions

Chicken thighs can be replaced with chicken drumsticks or wings. - Applewood chips can be substituted with other wood chips like hickory or mesquite. - Brown sugar can be replaced with coconut sugar for a lower glycemic option.

Alternative Preparations

This recipe can also be prepared in an oven at 350°F (175°C) for 45 minutes to an hour, basting regularly with the spicy honey glaze.

Best Storage Practice

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Shelf Life

Freshly smoked and glazed chicken thighs are best consumed on the day of preparation, but can be stored for up to 3 days in the refrigerator.

Plating Tips

Place two chicken thighs per plate with a generous drizzle of remaining spicy honey glaze. Garnish with fresh parsley and serve with your choice of sides such as coleslaw, potato salad, or cornbread.

Nutrition Facts

(per serving) - Calories: 630 kcal - Fat: 35 g - Carbohydrates: 42 g - Protein: 41 g - Sodium: 890 mg - Sugar: 31 g