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Marinated Boneless, Skinless Smoked Chicken Thighs
Marinated Boneless, Skinless Smoked Chicken Thighs
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
255 minutes
Marinate chicken thighs in spicy honey soy sauce, then smoke and smother for maximum flavor explosion.
Ingredients:
  • 0.5 cup soy sauce
  • 0.5 cup dark brown sugar
  • cup 1/4 cup hot honey (such as Mike's Hot Honey®)
  • 1 large shallot, finely chopped
  • 6 cloves garlic, minced
  • 1 tablespoon chili powder
  • 3 pounds boneless, skinless chicken thighs
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
Instructions:
  • In a medium bowl, mix soy sauce, brown sugar, hot honey, shallot, garlic, and chili powder. Place chicken thighs in a gallon-sized resealable plastic bag, pour in the marinade, seal, and massage gently to coat the thighs. Refrigerate for at least 2 hours, or up to 8 hours.
  • Follow the manufacturer's directions to set up the smoker, reaching a temperature of 225 to 250 degrees F (107 to 120 degrees C). Keep the temperature steady for 15 to 20 minutes. Take the chicken thighs out of the marinade, and dry them gently with paper towels, keeping the marinade for later use.
  • Combine cornstarch and water in a small metal bowl, stirring until smooth.
  • Pour the marinade through a fine-mesh strainer into a small saucepan and whisk in the cornstarch mixture. Bring the marinade to a boil over medium heat, whisking often. Lower the heat and simmer until the sauce thickens, about 3 minutes. Allow the sauce to cool at room temperature before using.
  • Season the chicken thighs generously with salt and pepper.
  • Smoke chicken thighs in a well-maintained smoker until a thermometer reads 165°F (74°C) when inserted into the thickest part, typically taking 1 hour 45 minutes to 2 hours. Brush thighs with reserved sauce every 15 minutes after the first hour of smoking. Serve hot straight from the smoker.

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