Applewood Smoked Chicken Thighs
This is one of those recipes that will have all your friends asking for more. The indirect smoking ensures those thighs will be juicy and full of flavour. The last minute addition of BBQ sauce adds just the right amount of stickiness. These are great hot off the grill but also work well cold for a picnic. Enjoy with the Smoked Potato Wedges and crispy coleslaw. You can make up a larger quantity of the rub in an air tight container for quick use next time
Ingredients
Main
- 8 Chicken Thighs-Oyster Bone Removed
Rub
- 2 teaspoons (10 ml) salt
- 2 teaspoons (10 ml) garlic powder
- 1 teaspoon (5 ml) ground black pepper
- 1 teaspoon (5 ml) Dried oregano
- 1 teaspoon (5 ml) dried thyme
- 2 tablespoons (30 ml) paprika
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessorySmoking Chips
Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of w...
See AccessoryInstructions
- Lightly coat chicken with Rapeseed oil and rub in with your fingers.
- Add the rub to the chicken and massage in with fingers so it sticks to the oil.
- Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C and when the coals are hot add a handful of pre-soaked Apple wood chips
- Place the thighs on the grill and smoke for an hour or until the chicken has reached an internal temperature of 165°F/73°C
- After an hour of cooking, lightly glaze the thighs with the BBQ sauce using a basting brush
- Close the lid and cook for a further 5 minutes
- Serve & enjoy.
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