How to Make Marinated Boneless, Skinless Smoked Chicken Thighs - A Step-by-Step Guide

Marinated boneless, skinless smoked chicken thighs are a delicious and flavorful dish that is perfect for a summer barbecue or a simple weeknight dinner. The smokiness of the chicken thighs combined with the tangy marinade creates a mouthwatering flavor that is sure to impress your family and friends.

This recipe is great for anyone who loves the taste of smoked meat but wants a quicker and easier cooking method than traditional smoking. The marinade infuses the chicken thighs with a ...

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Ingredients

  • ½ cup soy sauce
  • ½ cup dark brown sugar
  • cup 1/4 cup hot honey (such as Mike's Hot Honey®)
  • 1 large shallot, finely chopped
  • 6 cloves garlic, minced
  • 1 tablespoon chili powder
  • 3 pounds boneless, skinless chicken thighs
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 55 mins
  • Additional Time: 2 hrs
  • Total Time: 4 hrs 15 mins
  • Servings: 8
  • Yield: 8 chicken thighs

  • Whisk together soy sauce, brown sugar, hot honey, shallot, garlic, and chili powder in a medium bowl. Combine hot honey mixture and chicken thighs in a gallon-sized resealable plastic bag. Seal bag and gently massage to work marinade into thighs. Chill in a refrigerator, at least 2 hours, or up to 8 hours.
  • Prepare a smoker according to manufacturer's instructions, bringing internal temperature to 225 to 250 degrees F (107 to 120 degrees C); maintain temperature for 15 to 20 minutes. Remove chicken thighs from marinade, and pat dry with paper towels; do not discard marinade.
  • Stir together cornstarch and water in a small metal bowl until combined.
  • Strain marinade through a fine-mesh strainer into a small saucepan; whisk in cornstarch mixture. Bring marinade mixture to a boil over medium heat, whisking frequently. Reduce heat to low and cook, whisking occasionally, until sauce is thickened, about 3 minutes. Set sauce aside to cool at room temperature.
  • Sprinkle chicken thighs evenly with salt and pepper.
  • Smoke chicken thighs, maintaining temperature inside smoker, until a thermometer inserted into the thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours, brushing chicken thighs with reserved sauce every 15 minutes after the first hour of smoking. Transfer chicken thighs to a plate or platter and serve immediately.
  • Nutrition

    308 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 105mg
    • Sodium: 1495mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 30g
    • Vitamin C: 2mg
    • Calcium: 40mg
    • Iron: 2mg
    • Potassium: 376mg