Smoky Chicken Thunderbolt – BBQ Smokehouse Lunch

Allergens

Contains gluten and soy. Check the labels on barbecue sauce for potential allergens.

Ingredients

• 6 bone
• in chicken thighs, skin on
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Wood chips for smoking (e.g., applewood or hickory)

Instructions

1. Soak wood chips in water for at least 30 minutes before grilling.
2. In a medium bowl, whisk together barbecue sauce, vinegar, brown sugar, molasses, chili powder, smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, and cayenne pepper (if using). Season with salt and pepper to taste.
3. Preheat your grill or smoker to medium high heat (around 350°F/175°C). Place soaked wood chips in the smoker box or directly on the coals, and let them smoke for a few minutes to infuse flavor into the air.
4. Pat dry the chicken thighs with paper towels and season both sides with salt and pepper.
5. Place the chicken thighs on the grill or smoker grate and cook for 10 12 minutes, skin side down, until the skin is browned and crispy. Flip the chicken and baste with the barbecue sauce mixture.
6. Continue to cook for another 10 12 minutes, turning and basting with the sauce every few minutes, until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part.
7. Remove from grill, let rest for a couple of minutes, then serve hot with your favorite side dishes.

Chef’s Insight

The secret to perfectly smoky flavor lies in using wood chips that complement the taste of your meat and letting them smoke for just a few minutes before cooking.

Notes

For a spicier dish, increase the amount of cayenne pepper to taste.