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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

CategoryPoultry

Ingredients Icon

The Ingredients

  • 3 1/2 pouds (10 count) chicken thighs
  • 2 tablespoons granulated garlic
  • 2 tablespoons ground coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt

Preparation Instructions

  1. Trim excess fat off chicken.
  2. Make the rub by whisking garlic, coriander, smoked paprika, and salt. Season chicken for 1-2 hours before smoking.
  3. 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.
  4. Heat grill to 275-300°F and stabilize. Insert 2 mesquite wood chunks.

Cooking Instructions

  1. Smoke the chicken thighs skin side down on the indirect side of the grill for 45-50 minutes.
  2. Once the internal temperature of the chicken is around 140°F, remove it from the grill. Do not eat yet.
  3. Increase grill temperature to to 400-425°F, heating a cast iron skillet or griddle over direct heat.
  4. Place chicken directly on the griddle or skillet. Grill both sides for 3-5 minutes or until slightly charred.
  5. Remove the chicken from the grill when the internal temperature reaches 170-180°F or your desired internal temperature above 160°
  6. 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.

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