Ingredients:

  • 8 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon black pepper (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional) (1.25 ml)
  • Wood chips (hickory, apple, or pecan recommended)

Instructions:

  1. Pat the chicken thighs dry with paper towels. This ensures crispy skin.
  2. Lightly coat the chicken thighs with kosher salt, and refrigerate, uncovered for at least 1 hour or up to 4 hours.
  3. In a small bowl, combine the remaining spices (pepper, garlic powder, onion powder, smoked paprika, thyme, and cayenne pepper).
  4. Generously rub the dry rub all over the chicken thighs, ensuring even coverage.
  5. Preheat your smoker to 250°F (121°C). Prepare your wood chips according to your smoker's instructions.
  6. Place the chicken thighs directly on the smoker grate, skin-side up.
  7. Smoke for 2-3 hours, or until the internal temperature reaches 175-185°F (79-85°C) in the thickest part of the thigh.
  8. Remove the chicken thighs from the smoker and let them rest for 10 minutes before serving.