Smoked Chicken Thighs with BBQ Sauce recipe
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Ingredients
- 2 cups extra-virgin olive oil 3 lemons, juiced 12 cloves garlic, minced 3 jalapeno peppers, finely chopped 30 skin-on, bone-in chicken thighs 2 cups ketchup 1 cup water ½ cup apple cider vinegar ¼ cup white wine vinegar ¼ cup Sriracha sauce 5 tablespoons light brown sugar 3 tablespoons lemon juice 2 tablespoons prepared yellow mustard 1 tablespoon Worcestershire sauce ½ tablespoon freshly ground black pepper ½ tablespoon onion powder 1 pinch sea salt and freshly ground black pepper to taste
Nutrition Info
- 355.6 caloriescarbohydrate: 8.6 gcholesterol: 71 mgfat: 26.9 gfiber: 0.8 gprotein: 19.7 gsaturatedFat: 5.4 gservingSize: -sodium: 356.9 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Smoked Chicken Thighs with BBQ Sauce
Directions
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Combine olive oil, lemon juice, garlic, and jalapeno peppers in a bowl for a marinade. Allow to rest for at least 1 hour.
Place the chicken thighs in a large, shallow container and cover with the marinade. Chill and marinate for at least 6 hours, or up to overnight.
Combine ketchup, water, cider vinegar, white wine vinegar, Sriracha, brown sugar, lemon juice, mustard, Worcestershire, 1/2 tablespoon black pepper, and onion powder in a medium saucepan. Simmer for 25 minutes.
Remove the skin from each chicken thigh, one at a time. Trim excess fat from the edges of each thigh, if there are any veins on the bottom of the thigh, trim away as well. Scrape the fat off from the bottom side of the chicken's skin using a sharp knife until the skin is essentially transparent.
Re-wrap the trimmed thighs with the skin. Liberally coat with sea salt and pepper.
Place chicken thighs, unstacked, onto wire racks. Place the racks into the smoker. Add pecan wood chips according to manufacturer's directions and heat to 265 to 285 degrees F (129 to 140 degrees C).
Smoke until chicken thighs are no longer pink in the centers, about 2 hours. During the final 45 minutes of cooking, liberally apply the BBQ sauce 2 to 3 times. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).