Spicy Smoked Chicken
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Between the chicken, the spices, and the Hickory wood, these smoked Chicken Thighs come with plenty of flavor already. ... Plus, you can immediately taste the difference in smoking the chicken versus frying, grilling or baking it. Although you can do those things too. I would add liquid smoke if you are going to do them in the oven, fry, or on the grill. These are so moist and juicy!
and the flavor is unreal.
You Will Need
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1 package (about 4-6) skin-on, bone-in chicken thighs
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2 tablespoons Chicago Steak Seasoning
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2 tablespoons Grill Mates Hamburger Seasoning
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1/2 teaspoon salt
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Hickory wood chips for smoking
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Explore our beginner tips for smoking and discover the diverse array of smoking woods available below. Whether you're new to smoking or looking to expand your knowledge, we're here to help you get the most out of your smoking experience.
What goes well with Spicy Smoked Chicken
How To Make Smokey Spicy Chicken Thighs
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Place the chicken thighs in a large bowl.
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In another bowl, combine the Chicago Steak Seasoning, Grill Mates Hamburger Seasoning, and salt. Mix the spices well to create your spice rub.
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Use the spice rub to season both sides of the chicken thighs generously. Make sure to coat the chicken evenly with the rub, pressing it into the meat for better flavor.
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Prepare your smoker for cooking with Hickory wood chips. Preheat the smoker to 225°F (107°C).
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Once the smoker is ready, place the seasoned chicken thighs directly on the grill grates.
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Smoke the chicken thighs at 225°F for about 1 to 1 1/2 hours, or until they reach an internal temperature of 165°F (74°C) in the thickest part of the thigh. Cooking times may vary depending on the size of the chicken thighs, so use a meat thermometer to ensure they are cooked to the correct temperature.
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As each chicken thigh reaches 165°F, remove it from the smoker and transfer it to a serving platter.
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Let the smoked Chicago Steak Seasoned chicken thighs rest for a few minutes before serving to allow the juices to redistribute.
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Beginner smoker tips to help you get started with smoking food:
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Choose the Right Smoker:
Start with a user-friendly smoker, such as an electric or propane smoker, which is easier to control for beginners.
Season Your Smoker:
Before your first use, season (or "cure") your smoker according to the manufacturer's instructions. This helps remove any manufacturing residues and prepares your smoker for cooking.
Start with Simple Recipes:
Begin with uncomplicated recipes, like chicken or ribs, to get a feel for your smoker and build confidence.
Use Quality Wood Chips:
Experiment with different wood chips (e.g., hickory, apple, cherry) to discover the flavors you like best. Soak wood chips in water for 30 minutes before use to create smoke.
Maintain a Consistent Temperature:
Keep the smoker at a steady temperature by adjusting the vents or heat source as needed. Invest in a reliable thermometer to monitor the temperature accurately.
Preheat Your Smoker:
Preheat your smoker to the desired temperature before adding food. This helps stabilize the cooking environment.
Keep the Lid or Door Closed:
Resist the temptation to open the smoker frequently, as this can cause temperature fluctuations and extend cooking times.
Patience Is Key:
Smoking is a slow and low cooking method. Be patient and allow the meat to cook for the recommended time to achieve the best results.
Use a Water Pan:
Many smokers come with a water pan, which helps regulate temperature and adds moisture to the cooking environment. Ensure it's filled during smoking.
Brine or Marinate:
Consider brining or marinating your meat before smoking to enhance flavor and tenderness.
Learn About Smoking Woods:
Different types of wood impart unique flavors. Learn which woods pair best with specific meats for optimal results.
Safety First:
Practice food safety by keeping raw meat separate from other foods and cooking meat to safe internal temperatures.
Rest the Meat:
Allow smoked meat to rest for a few minutes before slicing. This helps retain juices and flavor.
Experiment and Keep Records:
Don't be afraid to experiment with flavors and techniques. Keep a smoking journal to note what works and what doesn't.
Cleanup and Maintenance:
Clean your smoker regularly to prevent the buildup of grease and residue. Follow the manufacturer's instructions for maintenance.
Join Smoking Communities:
Connect with fellow smokers and barbecue enthusiasts online or locally to learn from their experiences and get tips.
Enjoy the Process:
Smoking is not just about the end result; it's also about the experience. Enjoy the process of tending to your smoker and savoring the aromas.
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Remember that smoking is a skill that improves with practice. Don't get discouraged if your first attempts aren't perfect. Keep learning, trying new recipes, and enjoying the delicious results of your efforts!
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The best smoking woods depend on your personal taste preferences and the type of meat you're smoking. Different woods impart distinct flavors to your smoked food. Here are some popular smoking woods and the types of meats they pair well with:
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Hickory:
Hickory is a versatile wood that provides a strong, smoky flavor. It's excellent for pork (especially ribs and shoulders), beef, and poultry. Use it sparingly for milder meats like chicken.
Mesquite:
Mesquite is known for its bold and intense smoky flavor. It's a popular choice for beef, especially brisket. Be cautious when using mesquite, as it can easily overpower lighter meats.
Apple:
Applewood offers a mild and sweet smoke that complements poultry, pork (especially ribs and pork chops), and seafood. It's a good choice for a wide range of meats.
Cherry: Cherrywood provides a slightly sweet and fruity smoke flavor, making it ideal for pork, poultry, and game meats. It can also enhance the color of your food, giving it a beautiful reddish hue.
Oak: Oakwood offers a medium smoky flavor that pairs well with beef, pork, and poultry. It's a well-balanced choice for various meats.
Pecan:
Pecan wood has a rich and nutty flavor that works nicely with poultry, pork, and beef. It's a popular choice in Southern barbecue.
Maple:
Maplewood imparts a mild and slightly sweet smoke, making it a good match for pork, poultry, and even vegetables. It's a versatile option.
Alder:
Alderwood provides a delicate and subtly sweet smoke flavor, making it ideal for seafood, especially salmon. It's also used for poultry and pork.
Peach:
Peach wood offers a fruity and mild smoky flavor that complements poultry, pork, and lighter meats. It's less common but worth trying.
Plum:
Plum wood is similar to cherrywood, providing a sweet and fruity smoke that works well with pork and poultry.
When choosing smoking woods, consider the intensity of the wood's flavor and how it pairs with the meat you're smoking. It's also fun to experiment and combine different woods to create unique flavor profiles. Keep in mind that using too much wood can result in an overpowering smoke flavor, so moderation is key. Ultimately, the best smoking wood is the one that suits your taste and the specific dish you're preparing.
