Dry-rubbed chicken thighs are smoked in an electric smoker.
Ingredients
- salt: 1 tsp
- ground black pepper: 1 tsp
- red pepper flakes: 1 tsp
- paprika: 1 tsp
- garlic powder: 1 tsp
- thyme: 0.5 tsp
- oregano: 0.5 tsp
- skinless, boneless chicken thighs: 8 piece
- cherry wood chips: 1 cup (or as needed)
Metric Conversion
Stages of cooking
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Preheat a smoker to 200 degrees F (93 degrees C).
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Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.
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Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.
