Yield: 4-6
SMF Kitchen
@smfchicken
00:15
Prep
01:00
Marinate
01:35
Cook
02:50
Total Time
Ingredients & Directions
Directions
Chicken BBQ Rub
2-3 lbs
2 tablespoons
olive oil
1 teaspoon
kosher salt
1 teaspoon
black pepper
1 teaspoon
garlic powder
1 teaspoon
onion powder
1/2 teaspoon
smoked paprika
1/2 teaspoon
cayenne pepper, optional
- Pat chicken pieces dry.
- Lightly coat each piece with olive oil.
- Season each side with salt and pepper and remaining spices.
- Place chicken in a dish or resealable storage bag and marinate in fridge for at least 1 hour or up to 24 hours.
- Make sauce while chicken is marinating.
- When ready to cook, preheat the smoker to 250-275°F. [Recommend using a mixed blend of 70% apple wood chunks or pellets with 30% pecan wood chunks or pellets.]
- Smoke for 1 to 1 1/2 hours or until the internal temperature of the thighs reaches at least 170-175°F.
- Lightly brush with sauce before serving and/or serve extra sauce on the side.
- Let rest 3-5 minutes before serving.
Notes:
- If using bone-in, skin-on thighs, finish on a hot grill over direct heat, skin side down for 2-3 minutes or under a broiler, skin side up, for 3-5 minutes to help crips up the skin before applying sauce and serving.
- Skip the low and slow method and cook on the smoker at 350-375°F until chicken reaches internal temperature of 170-175°F. This should also crisp up skin if using bone-in, skin on. Cook time should be less than above.
Alabama White BBQ Sauce
1 cup
mayonnaise
1/4 cup
apple cider vinegar
1 tablespoon
lemon juice
1 tablespoon
dijon mustard
1 tablespoon
honey
1 tablespoon
prepared horseradish, optional
1 teaspoon
black pepper
1/2 teaspoon
salt
1/2 teaspoon
garlic powder
2 tablespoons
sour cream
- Add all ingredients to a bowl and whisk until well combined and smooth.
- Chill for 30 to 60 minutes before serving or overnight.
- Can be made ahead and stored in refrigerator for up to a week.
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Smoked Chicken Thighs With Alabama White Sauce
SMF Kitchen
@smfchicken
Yield: 4-6
00:15
Prep
01:00
Marinate
01:35
Cook
02:50 Total Time
Ingredients
Directions
Chicken BBQ Rub
2-3 lbs
2 tablespoons
olive oil
1 teaspoon
kosher salt
1 teaspoon
black pepper
1 teaspoon
garlic powder
1 teaspoon
onion powder
1/2 teaspoon
smoked paprika
1/2 teaspoon
cayenne pepper, optional
- Pat chicken pieces dry.
- Lightly coat each piece with olive oil.
- Season each side with salt and pepper and remaining spices.
- Place chicken in a dish or resealable storage bag and marinate in fridge for at least 1 hour or up to 24 hours.
- Make sauce while chicken is marinating.
- When ready to cook, preheat the smoker to 250-275°F. [Recommend using a mixed blend of 70% apple wood chunks or pellets with 30% pecan wood chunks or pellets.]
- Smoke for 1 to 1 1/2 hours or until the internal temperature of the thighs reaches at least 170-175°F.
- Lightly brush with sauce before serving and/or serve extra sauce on the side.
- Let rest 3-5 minutes before serving.
- If using bone-in, skin-on thighs, finish on a hot grill over direct heat, skin side down for 2-3 minutes or under a broiler, skin side up, for 3-5 minutes to help crips up the skin before applying sauce and serving.
- Skip the low and slow method and cook on the smoker at 350-375°F until chicken reaches internal temperature of 170-175°F. This should also crisp up skin if using bone-in, skin on. Cook time should be less than above.
Alabama White BBQ Sauce
1 cup
mayonnaise
1/4 cup
apple cider vinegar
1 tablespoon
lemon juice
1 tablespoon
dijon mustard
1 tablespoon
honey
1 tablespoon
prepared horseradish, optional
1 teaspoon
black pepper
1/2 teaspoon
salt
1/2 teaspoon
garlic powder
2 tablespoons
sour cream
- Add all ingredients to a bowl and whisk until well combined and smooth.
- Chill for 30 to 60 minutes before serving or overnight.
- Can be made ahead and stored in refrigerator for up to a week.
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