|Smoked Chicken Thighs||
Recipe Type: Main
Many contend the thigh is the tastiest part of the chicken and often the moistest piece of meat on the yardbird. But, smoked thighs tend to have a rubbery skin because of the low cooking temperature. This two-stage cooking method gives the thigh a crispier skin while keeping a moist and smoked flavor. Smoked chicken will often have a pink tinge even when properly cooked so be sure to use an instant-reading thermometer to check when the chicken is correctly cooked.
- 8 Chicken Thighs
- 1 ½ Cup Wishbone® Zesty Italian dressing (Or similar)
- Cackalacky® Chicken Charger™
- 1 Cup Apple Wood chips, soaked in water for 1 hour
- 1 Cup Cherry Wood chips, soaked in water for 1 hour
- 1 Cup Cackalacky® Drumstick Drizzle™
- Place the chicken thighs in a resealable food-grade plastic bag and add the Italian dressing. Marinate the chicken, refrigerated, for at least 6 hours. Remove the chicken from the marinade, discarding marinade. Liberally sprinkle chicken with Chicken Charger.
- Prepare the Grill Dome (or whatever smoker you may be using) for 225 degrees F. indirect cooking and add 1 cup of drained apple and cherry wood chips to the glowing charwood. When a good smoke develops, place the thighs on the cooking grate, skin side up, and cook for 1 hour. Add remaining cup of drained wood chips and smoke-cook for another 30 minutes. Then increase the Grill Dome’s temperature to about 375 degrees F. and continue cooking the thighs for another 30 minutes or to an internal temperature of 180 degrees F. Brush the thighs with Drumstick Drizzle during the last 10 minutes of cooking.
- Remove the chicken from the cooker, tent with aluminum foil, and allow the chicken to rest for 5 minutes before serving.
Recipe Submitted by: Mike Stines
Cook Time will vary dependent upon the size of the chicken thighs.
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February 14, 2012 | No Comments