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Spicy Smoked Chicken Thighs
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
175 minutes
Smoke and spice rub enhance Korean gochugaru, chili powder, cayenne on chicken thighs.
Ingredients:
  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons gochugaru (Korean chile powder)
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 8 (8 ounce) bone-in, skin-on chicken thighs
  • oak wood chunks, for smoking
Instructions:
  • Mix together a flavorful blend of smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
  • Dry the chicken thighs thoroughly using paper towels, then generously and evenly coat them with the seasoning mixture. Place them on a spacious plate or baking sheet.
  • Fully open the bottom vent of the grill. Light a charcoal chimney starter filled with briquettes. Once the briquettes are covered with gray ash, pour them onto the bottom grate of the grill and push them to one side. Place 3 to 5 oak wood chunks on the hot coals. Coat the top grate with oil and place it on the grill. Keep the internal temperature at 225°F (107°C) for 15 to 20 minutes.
  • Place the chicken thighs, skin-side up, on the oiled grate of the preheated grill away from direct heat. Smoke them until they have a deep mahogany color and the internal temperature reaches 165 degrees F (74 degrees C), which should take about 2 hours. Transfer the smoked chicken thighs to a large platter.
  • Allow the dish to sit for 10 minutes before serving.

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