Firecracker Smokehouse Chicken

Allergens

Contains gluten and soy (depending on the BBQ sauce used)

Ingredients

• 4 bone
• in, skin
• on chicken thighs
• 1/2 cup applewood smoked sea salt
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 1 teaspoon cayenne pepper (optional)
• 1/2 cup BBQ sauce of your choice

Instructions

1. In a small bowl, mix together applewood smoked sea salt, brown sugar, smoked paprika, onion powder, garlic powder, ground black pepper, and cayenne pepper (if using). This will be our Smokehouse Rub.
2. Pat dry the chicken thighs and season both sides with the Smokehouse Rub, making sure to get an even coating on all surfaces. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
3. Preheat your grill or smoker to medium high heat, around 400°F (200°C). Grill the chicken thighs over indirect heat for about 15 20 minutes per side until they reach an internal temperature of 165°F (74°C) when measured at the thickest part.
4. Baste the chicken with BBQ sauce during the last 5 minutes of grilling, allowing it to caramelize and develop a glossy finish. Remove from the grill and let rest for a few minutes before serving.

Chef’s Insight

The key to this dish is patience - allow the chicken to rest after grilling for maximum juiciness.

Notes

This recipe is easily customizable to your preferred spice level and BBQ sauce choice.