How to Make Spicy Smoked Chicken Thighs - A Step-by-Step Guide

There's nothing quite like the smoky, spicy flavor of perfectly grilled chicken thighs. The combination of heat and smoke creates a depth of flavor that's hard to beat, making this dish a favorite for barbecues and cookouts. Whether you're looking to impress your guests or simply treat yourself to a delicious meal, these spicy smoked chicken thighs are sure to hit the spot.

This recipe takes a classic grilled chicken dish and elevates it with a bold combination of spices and a touch o...

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Ingredients

  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons gochugaru (Korean chile powder)
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 8 (8 ounce) bone-in, skin-on chicken thighs
  • oak wood chunks, for smoking

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 15 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 55 mins
  • Servings: 8
  • Yield: 8 chicken thighs

  • Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
  • Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
  • Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
  • Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
  • Let rest for 10 minutes before serving.
  • Nutrition

    400 cal.

    • Total Fat: 25g
    • Saturated Fat: 7g
    • Cholesterol: 142mg
    • Sodium: 1610mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 39g
    • Vitamin C: 4mg
    • Calcium: 35mg
    • Iron: 3mg
    • Potassium: 480mg