Applewood Smoked Chicken Thighs
June 13, 2012Posted by on
So, our corporate office was super sweet to us and bought us a Big Green Egg last year. It took a little while for us to start using it (Mainers are traditionalists, if nothing else), but once we did it caught on in a big, green, eggy way!
Although my personal favorite work on the BGE was one of my first efforts, over-night smoked brisket, a very close second is this (relatively) fast and (very) easy strategy for chicken. The base recipe is from fellow BGE enthusiast Kevin Jett, and I tweaked it a bit for simplicity (because Mainers like simplicity, too).
First, choice of chicken… I love the thighs. They are juicy, flavorful, cook up quickly, and you can get them boneless. There really isn’t a down-side! So, use thighs. Don’t like thighs? Well, make up grilled leeks or something.
Obviously, this strategy is going to be BGE-specific, but you can use any smoker/grill, or even your kitchen oven. There’s about 15 minutes of prep, and an hour of cooking, but if you’re using wood chips (I recommend applewood) you’ll want to pre-soak them for a couple of hours.
8 boneless, skinless chicken thighs
2 T smoked paprika
1 T Mrs. Dash (regular)
2 t kosher salt
Pre-soak applewood chips for a couple hours.
Get BGE up to 350F (for ours, this means the smoker lid is on, but wide open, and the lower vent is 80% open), prepared for indirect heat. Once it’s up to temperature, before applying the heat diffuser, toss in a handful of applewood chips.
Toss chicken in enough olive oil to lightly coat.
Mix the dry ingredients, and sprinkle over chicken in large bowl. Massage and work the spices into the meat.
Set chicken on smoker, and cook for about one hour (until internal temperature reaches 165F), turning at about 45 minutes. In final five minutes, brush a little honey onto each thigh.
Excellent when served with grilled zucchini and corn on the cob! (Photo credit: Wanda Clowater).