Smoked Chicken Thighs
The juices retained in a bone-in chicken thigh can be so much more than chicken breasts. Try this recipe and see for yourself.
Prep Time10 minutes
Cook Time60 minutes
For 4 Persons
- 3 1/2 pouds (10 count) chicken thighs
- 2 tablespoons granulated garlic
- 2 tablespoons ground coriander
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- Trim excess fat off chicken.
- Make the rub by whisking garlic, coriander, smoked paprika, and salt. Season chicken for 1-2 hours before smoking.
- Set Primo for 2-zone cooking by using firebox divider and filling one side with coals. Use heat deflector plates on racks on side without coals.
- Heat grill to 275-300°F and stabilize. Insert 2 mesquite wood chunks.
- Smoke the chicken thighs skin side down on the indirect side of the grill for 45-50 minutes.
- Once the internal temperature of the chicken is around 140°F, remove it from the grill. Do not eat yet.
- Increase grill temperature to to 400-425°F, heating a cast iron skillet or griddle over direct heat.
- Place chicken directly on the griddle or skillet. Grill both sides for 3-5 minutes or until slightly charred.
- Remove the chicken from the grill when the internal temperature reaches 170-180°F or your desired internal temperature above 160°
- Allow chicken to rest 10 minutes before serving. Squeeze fresh lemon juice on the non-skin side of the chicken. Add a sprinkle of salt.