One thing I’m really serious about is chicken. Especially when it comes to BBQ chicken and even more so when it comes to smoked chicken on the BBQ. This one smokes the chicken low and slow followed by a high heat sear to crisp the skin resulting in smoked BBQ chicken deliciousness to the max.
Serves 2. Time: Prep 35-40 minutes Cook 2 hours 15 minutes.
Ingredients
- Mesquite or hickory wood chips, about 1 cup
- Oil for the grill
- 4 chicken thighs, (w/ skin/bone)
- salt/pepper
- Olive oil
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp oregano
- 1/2 tsp cayenne, more or less to taste
- 1/2 tsp salt
- 1/2 tsp pepper
- apple cider vinegar
- BBQ sauce
Method
Prepare the rub by combining smoked paprika, oregano, cayenne and 1/2 tsp salt/pepper in a small bowl, set aside. Rinse chicken thighs then pat dry with paper towels. Season generously with salt & pepper. Next, season chicken with approximately 3/4 of prepared rub mixture, under skin and underneath. Flip to skin side up, drizzle to coat with olive oil, then sprinkle rest of rub over chicken. Allow to rest, seasoned, 30 minutes room temp.
While the seasoned chicken rests, put mesquite vs. hickory wood chips in an aluminum tray with 4-6 small holes poked in the bottom/sides (I used an aluminum loaf pan because it’s what I had on hand, you can also use aluminum foil with holes poked in it to house the wood chips). Place the wood chip container under the grill on the side you plan to heat and add water to the drip tray under the grill.
Clean and oil the grill. Heat one side of the gas grill to achieve 230-250 degrees. Once heated up, you will notice the wood chips a-smokin’. Place chicken on non-heat side. Set a timer for 30 min, turn the chicken every 30 minutes for 2 hours at 220-250 degrees. Each time you flip the chicken, baste with apple cider vinegar. After the 2 hours is up, turn up the heat to high on the non-heat side (being careful to avoid catching the wood chips on fire, if possible) add more oil and sear the chicken to crisp the skin. After flipping, brush on BBQ sauce and cook 3-5 minutes more. Check the temp with a thermometer to ensure 165 degrees then remove chicken and rest under aluminum foil 10 minutes.
We were both hungry and this recipe takes awhile so I didn’t get a pic to accompany the recipe because we chowed down as soon as it was ready, sorry. Looked awesome, tasted great; give it a try!!