Pit Boss Smoked Chicken Thighs

Pit Boss Smoked Chicken Thighs

from madbackyard.com
150 min
4 servings

Our Pit Boss Smoked Chicken Thighs are first dry brined and seasoned overnight to get the most flavor and crispiest skin possible.Then we smoke them at medium indirect heat on the Pit Boss pellet grill. They are optionally finished with a yummy bbq sauce glaze.

Ingredients

  • 8 Chicken Thighs skin on
  • 4 Tbsp Kosher Salt
  • 1 Tbsp Course Ground Black Pepper
  • 2 Tbsp Three Little Pigs BBQ Rub or your favorite BBQ rub for chicken (or our "In a Pinch" Recipe Below)
  • ¼ Cup Blues Hog Original BBQ Sauce
  • ¼ Cup Blues Hog Tennessee Red BBQ Sauce
  • 2 Tbsp Dark Brown Sugar
  • 2 Tbsp Paprika
  • 1 Tbsp Kosher Salt
  • ½ Tbsp Course Ground Black Pepper
  • ½ Tbsp Chili Powder
  • ½ Tbsp Garlic Powder
  • 1 Tsp Onion Powder
  • ¼ Tsp Cayenne Pepper (optional)

Directions

  1. 1

    Remove the chicken thighs from their packaging and rinse under cold running water. Pay dry with paper towels.

  2. 2

    Place the chicken thighs on a wire rack placed on top of a baking sheet.

  3. 3

    Take the chicken thighs out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.

  4. 4

    Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

  5. 5

    Place the chicken thighs on the Pit Boss with the skin side UP. No need to flip during the cook. You can even leave them on the wire rack if you wish.