SPICY SMOKED CHICKEN THIGHS

Spicy Smoked Chicken Thighs image

Juicy, tender chicken thighs with a deep mahogany color and a dry heat from gochugaru, chili powder, and cayenne. The heat level isn't overly intense and leaves you wanting more after each bite. Serve with Alabama white barbecue sauce, if desired.

Provided by John Somerall

Categories Chicken Thighs

Time 2h55m

Yield 8

Number Of Ingredients 9

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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

Steps:

Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
Let rest for 10 minutes before serving.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 4.3 g, Cholesterol 142.1 mg, Fat 24.6 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1609.5 mg, Sugar 0.6 g