Posts in category: Chicken And Turkey Recipes

This BBQ Chicken Crock Pot is quick, delicious easy dish to take to your next level of your meal. In less than three hours you’ll have delicious moist and tender BBQ Chicken Crock Pot. This is seriously the best crock-pot barbecue chicken recipe and it’s super easy it all starts with a dry rub. That’s quick to put together and it gives the chicken a wonderful combination of flavors. It’s a little sweet a little bit spicy and very tasty.

What is the Best Chicken for BBQ Chicken Crock Pot?

You can select boneless or skin less chicken for this BBQ chicken crock pot recipe. For this we use with bone and skin in chicken. Because will have more moisture and easy to add different variety of flavor.

What are the Key things to check when you buy chicken?

Chicken is most famous food for adding different spices and seasoning. Every one love chicken recipes for their ease of use to add different flavors to meals.

When you buy chicken there are few things need to look out. Whether chicken is Free-range, Organic or All- natural. Another key thing is the size and flavor of the chicken.

Final things are need to check that chicken with added water or broth doesn’t have same texture after cooked.

Let’s make Dry Barbecue Rub for BBQ Chicken Crock Pot

Ingredients for Rub

• 1 tablespoon of chili powder
• 1 tablespoon of ground black pepper
• 1 tablespoon of cumin
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 1 teaspoon of kosher salt next
• 2 tablespoons of brown sugar mix the spice

As well this is one of the best recipe and you’re definitely going to want it in yours taste the rub and adjust the seasonings to your taste.

I want a little sweeter rub so I’ll be adding another tablespoon of brown sugar if you like it spicier add more pepper or chili powder or cayenne pepper.

Finally add one table spoon of smoked paprika spray your crock-pot with olive oil or cooking spray to make cleanup quicker.

Seasoning Chicken

Dust the chicken with the dry rub on all sides and start layering it into the crockpot. Use chicken legs some chicken thighs because, they tend to stay moister when cooking than chicken breasts, which are very lean and can be easily, dry out. Always season according to your preference this chicken.

This is the perfect way to make a lot of barbeque chicken for your family or for a crowd. All the chicken seasoned nicely and ready to put chicken in to crock pot.  

Without having to keep your eye on it, drizzle a barbecue sauce over the chicken. Then use a basting brush or the back of a spoon to gently spread the sauce across the chicken.

Will BBQ sauce burn in slow cooker?

Actually BBQ source not burn in slow cooker, but it will mix with the liquid. When the BBQ sauce top of the chicken then it can burn or can dry. Most of the time it will combine with other liquid or water.

Do you need add any liquid in a crock pot for chicken?

Remember don’t be tempted to add any additional liquid to the slow cooker as the chicken cooks, it will release some juices cover the slow cooker.

Cook on high for two-and-a-half to three hours until the chicken is cooked through or it reaches an internal temperature of 165 degrees Fahrenheit.

Always try to cook everything on low. I feel like it allows all of the seasonings and flavors and spices to marry into the dish a lot better. When you do it low and slow so we got our last few pieces of chicken into our slow cooker.

After the chicken is done cooking in the slow cooker, I’ll pop it into the broiler or under the grill for a few minutes to crisp up the skin.

Add a little more barbecue sauce on top of the chicken.

Spread BBQ sauce it around with a basting brush or the back of a spoon.

Tips for BBQ Chicken Crock Pot

Rember you don’t need to overcook your chicken. Suggested to be cooked through or it reaches an internal temperature of 165 °F. It’s very important to check the temperature spot on, also few mistake can make it overcook or undercook. Have to use good quality digital thermometer insert in to thicker part of the meter.

All ways need to use simple seasoning. But this totally depends on your preference. According to your or your family members wish you can change adding different flavor.

If your crock pot is really full with the chicken, then it will take longer to heat and cook. Therefor you need more space in the crock pot to cook bbq chicken crock pot.

The broiler set on high with the rack set about three inches from the flames watch the chicken closely so it doesn’t burn.

What to Serve With BBQ Chicken Crock Pot

BBQ Chicken Crock pot is very good with anything. You can serve with sauce or smoked veggies like smoked baked potatoes, Brussels sprouts and chees.

Other way we can serve barbecue chicken all by itself with coleslaw mac and cheese and berry cheesecake salad. It’s also a great shredded and used for barbeque chicken sandwiches BBQ chicken salad in barbecue chicken pizza.

The Best BBQ Chicken Crock Pot

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Course Main Course

Servings 4

Calories 350 kcal

Ingredients

  

• 1 Fresh chicken
• 1 tbsp Chili powder
• 1 tbsp Black pepper
• 1 tbsp Cumin
• 1 tbsp Onion powder
• 1 tbsp Garlic powder
• 1 tsp Kosher salt
• 1 tbsp Brown sugar

Instructions

 

Prep Chicken

• Give good wash chicken.
• Dust the chicken with the dry rub on all sides and start layering it into the crockpot.
• Drizzlea barbecue sauce over the chicken.
• Use a basting brush or the back of a spoon to gently spread the sauce across the chicken.

Smoke Chicken

• Cook chicken 3hours, it reaches an internal temperature of 165F.
• Pop it into the broiler or under the grill for a few minutes to crisp up the skin.

Serve Time

• You can serve with sauce or smoked veggies like smoked baked potatoes.

Keyword BBQ Chicken Crock Pot, Chicken

Smoked Turkey Breast

Smoked Turkey Breast is one of the most popular recipes among everyone in the food world. You can see how easy the preparation and smoking process. You will realize, How easy to barbecue some salt and pepper Tender, Juicy Smokey and Delicious Recipes for Smoked Turkey Breast.

Let’s get fired up and get started.

Hope this Recipe for Smoked Turkey Breast is the best one and will change your life. This is very good alternative for whole Turkey smoked Recipe.

How long does a Smoked Turkey Breast take?

Maintain smoker internal temperature around 300degree. It is depend on the size of the Turkey Breast. It should be done around 4hours. Keep smoking until breast hit at 167 °F this Recipe for Smoked Turkey Breast.

Prep the Turkey Breast

First thing take the skin off of these fresh Turkey Breasts because this not trying to render the skin down in this cook. They cook it with the skin off and they take their seasonings. Build this bark over the outside that’s where your entire flavor is so.  It’s exactly take a knife trims the skin off and you can also trim off any excess fat.

There you just really want to clean them up and you have a ton of great meat left. You’re not wasting much when you buy turkey breasts like this.

Take a little bit of olive oil and rub it on the Turkey breasts. You don’t need a whole, whole bunch. Normally like to use Parkway.  Some folks frown on that, but Parkway’s actually really good. On just about any meat. For some reason, when do poultry, do prefer to use olive oil.

Time to Seasoning for Smoked Turkey Breast

You can use any type of rub for season this recipe for Smoked Turkey Breast. Salt and Black pepper great for this. First do the pepper. Then Lay the garlic powder and bit of onion some herbs to make own version of nice way. Do not put lot of salt because already have salt in the meat solution. 

Put some seasoning on the bottom side of these breasts. Really want a good dose of it. Because I wanted to make that dark as it cooks.  You just want to hit all of it up and then flip each one over. Then do the top sides and next the edges.

I like about the salt and pepper. You can really see the coarseness of the pepper the flakes of salt mixed in with it a little bit of the herbs. All of the seasonings brown up. So it’s going to make these Turkey Breasts beautiful. So that looks good on the seasoning.

Time to Recipe for Smoking a Turkey Breast

Fill the fire basket up with some charcoals; also use couple of tumbleweeds to get the fire going in about 20 minutes. Start adding the wood now. Fire up your smoker to 275.

This Turkey Breasts on any kind of pit, you just want to keep it at that same temperature.

Ready to get these turkey breasts on the pit. Set them right in the middle

Every 45 minutes need to go back and add a piece of that post oak on there. Let that smoke roll all over this Turkey Breast. It’s been about 45 minutes look at the fire the pits still setting on 275. Keep adding another stick, that’ll be perfect check it again in about another 45 minutes. It’s been about two hours and this is the point where our turkey breast should have a beautiful color.

See they’ve kind of turned like golden color. You can still see the seasoning on the outside it’s all stuck to Smoked Turkey Breast.

Let’s wrap this Turkey Breast…

Look at the beautiful color on the side of the Turkey Breast. Some color going on the bottom side as well.  You can still see the seasonings.  The first thing is get some butter sticks and just sliced it in half.

Do you wrap Turkey Breast in foil when smoking?

It’ll lay that turkey breast right on it put another half a stick on top. Then wrap it up double layer a foil make sure everything stays inside. Turn it that way roughly pulls over. You can use the heavy-duty foil on this, so it won’t tear.

Put it right back on the pit skin side down it’s going right back on the pit down and put a thermal works dot in it. This one right here you just want to go in the thick part. I am looking for about 162. We know it’s going to carry over165 finished.

The best part I get to try it, I can’t wait all right you can see our dot going off these Turkey Breasts. When hit temp they’re setting it 162.

I came back after an hour, actually rotated them 160 degrees because it was getting more color on one side. If I rotated them 160 degrees right now.

Take these off and just let them rest in an aluminum pan sitting out to drop several degrees before cut them.

Smoked Turkey Breast Ready to go to the Cutting Board….

Let the Turkey Breasts hang out for about 20 minutes here on the cutting board. Just sitting at room temperature. Now take them out of the foil, see how they turned out is as good as it smells. It’s going to taste good and get them all out.

Still got our pepper and salt that created on the outside. Don’t throw buttery Turkey drippings away, because you can use that to serve. These back over to keep this turkey nice and moist. This can call Butter Turkey because it’s rich tasty and juicy.

You can use roast carving knife to cut it as thick or as thin as you want. Looking good, see it’s got a little smoke color still juicy and still plenty of moisture inside. This turkey you can feed a lot of people with one of these. Cut it off for you by the pound. How much ever you want, get probably two or three slices.

That’s salt and pepper looks fantastic and middle still juicy still a lot of moisture in it.

That offset smoker salt and pepper just makes a great seasoning on the outside and it has flavor through but its juicy Turkeys supposed to taste especially Smoked Turkey Breast one last little bite. This is the best Recipes for Smoked Turkey Breast.

Ingredients

• 4 or 5lb Turkey Breast
• 1tbsp Kosher salt
• 3tps Olive oil
• 1tbsp Black Pepper
• 1tbsp Garlic Powder
• 4 Butter stick

Instruction

• Take the skin off of from fresh Turkey Breasts and trim off any excess fat.
• Use a little bit of olive oil and rubs it on the Turkey Breasts.
• For the seasoning use Salt and Black pepper. Also Lay the garlic powder and bit of onion.
• Pre heat your smoker around 275°F.
• Transfer breasts in to the smoker.
• Let the smoke for around two hours until the internal temperature hit 167°F.
• Pull them out and wrap them with the butter sticks up double layer a foil make sure everything stays inside.
• Let the smoke for again around 1hour.
• Let rest 15 to 20 minutes.
• Then slice and serve nicely.

Nutrition

• Calories: 475kcal     
• Polyunsaturated Fat: 1g 
• Carbohydrates: 6g    
• Monounsaturated Fat: 2g 
• Protein: 85g                
• Trans Fat: 0.5g
• Fat: 7g                         
• Fiber: 0.8g
• SaturatedFat: 2g 
• Cholesterol: 195mg  
• Sodium: 1743mg  
• Potassium: 1381mg 
• Sugar: 0.3g  
• Vitamin A: 260IU 
• Calcium: 68mg 
•  Iron: 2mg

This Turkey Smoked Recipe is full of Smokey flavor, juicy meat, and tender; this way is the best way to Smoked Turkey. You can change this simple recipe as you wish. Full of flavored with Turkey smoked rub or herbs, Garlic, lemon and bit cinnamon.

Hope you will proud of this delicious Smoked Turkey. Keep reading step by step this whole cooking process.

What is Smoked Turkey?

This is the process of slow cooking whole turkey with the right smoke such as hardwood smoke like cherry, apple wood or mesquite. Those woods will add unique flavor to your Turkey Smoked Recipe. Soft wood not good for this because some time those chemical treated, it can contain resign and toxins that could affect your health.

Follow these steps for a delicious, perfect bird. First make sure it is completely thawed. Most of the time you need to give that turkey two, three, four days, depending on the size, to thaw inside the refrigerator.

Select the correct SizeTurkey for Turkey Smoke Recipe…

One person need 1-1.5pound turkey with full of meat plate. For the best dish 10 or 12 pound range turkey full enough. Especially for slow cooking process. This is very important of the meat reach the internal temperature.

Lot of people asking about: Should smoke Fresh or Frozen Turkey. Answer is it is totally depend on your taste, if you use frozen turkey, you need to give enough time for thaw completely for this Turkey Smoked Recipe.

When you chose turkey, make sure you use a lot less salt, like maybe half of the normal brine process.

Prep the Turkey….

Nothing worse than a dried out bland turkey is one that’s halfway cooked, deep down where the thighs are, which is the last part of the turkey that actually gets done. You want to dry this turkey up really well. Put a little bit of olive oil to help that rub stick. It also enhances the color. Couple of things to recommend that you check is the cavity.

Most important thing is you want to make sure you have nice, steady and consistent temperatures throughout the entire cooking process.

There’s nothing in here inside, but you want to make sure you check the neck cavity as well. Because this is where they usually have the giblets.

Reach your fingers in there; make sure there’s nothing else in there. So we have our turkey, very nice and dry. We’re going to take us a little bit of olive oil and just kind of drizzle it all over the turkey.

Spread it out with your other hand; make sure you get it on the wings, right up here under the thighs, all over that beautiful breast.

 I’m just going to use my, Wow!

Best way to Seasoning Smoked Turkey

You can use any kind of simple rub for seasoning. Combining garlic with the other fresh herbs and add salt, pepper and mixed all together with olive oil. Use really nice flavor enhancing ingredients.

When seasoning first do up side, make sure you get the fat of the wing and you can be fairly generous because we’re only going to do a one rub coat.

Twist it around and make sure we get some up under. Make sure you get it under the wing. Just a smudge, get it all over that breast. Do all the side and let that wing come.

You can be pretty generous on a turkey because it’s a big piece of meat. It’s going to cook in this case for about four hours. It’s going to sweat during the cooking process.

Next thing is tuck these wings under the breast just like that. Tie the drumsticks.

Next step is filling up this cavity with some aromatics and some vegetables I’ve got a poultry herb bundle.  Some lemon quartered, onion, some celery and adds a whole stick of butter. This is going to be a butter basted turkey. I want to get some of that butter flavor on the inside of the meat too.

 If you can throw some whole cloves of garlic in there. Also you can put whatever you want it’s going to fill up that void that space. That’s going to help it cook even it’ll hold everything inside. Cross the legs and tie them up just get you some butcher twine well.

That couple of ingredients in there are going to really steam. It will add some great flavor to the turkey. It is now ready to hit with the smoke for Turkey Smoke.

How long does it take to Smoke a Turkey

Pellet grill is set it for 300 degrees. It is better to smoke a turkey around 300degrees and it should be done in about four hours.

We’re going to go ahead and insert a meat probe. One right down here, part of the thigh that takes the longest to cook. Make sure you get past the bone, get down there a little bit deeper.

That’s going to help us monitor our internal temperatures. Get a little bit of smoke and want that heat to travel into the turkey slow.  Don’t push out any moisture. We want to try and keep as much moisture inside the turkey as we possibly can.

Check and bit rotate it. Give plenty of time to cook properly.

Let’s do little Bastey-baste. Take out the neck and drizzle a little bit of butter on there. Don’t want to put too much because don’t want to wipe off the rub.

After two and a half hours rotated the Turkey, also basted our Turkey the second time. Look at all that juice running out of there.

Keep smoking until the breast hits at 177 °F and our thigh at the deepest part. let that Turkey finish cooking nice and slow.

Look at this- Doesn’t that look good? Oh, yeah

It turned out beautiful, it looks gorgeous. Total cook time of about four hours almost to the dot.

Serving Turkey Smoked

We’re going to let it rest 15, 20 minutes. It’s time to start carving up this turkey. There are lots of different ways to carving a Turkey.

Remove this drumstick first and follow the line. Cut along the bottom here. Then remove the breasts before slicing Turkey.

Follow these Tips for a delicious Turkey smoked Dish.

• Make sure it is completely thawed- you need to give that turkey two, three, four days, depending on the size, to thaw inside the refrigerator.

• You want to make sure you have nice, steady and consistent temperatures throughout the entire cooking process.

• Use some kind of a meat thermometer- Get something that’s good and accurate.

• Brine your turkey for maximum moisture and flavor.

• Make sure you cook it to where the thermometer reads somewhere around 155 to 165 in the deepest part of the thigh.

• Baste it with some delicious butter- you can use a compound butter.

• Make sure you rest that turkey at least 15 minutes or so to try and let the moisture stay inside the turkey.

Ingredients – Turkey Smoked Recipe

• 12-15 pound Turkey – Thaw completely before cooking

Herbs

• 1Tbsp salt
• 3 Garlic cloves
• ½ lemon
• 1 Tsp  Pepper
• 2Tbsp Olive Oil
• 1 Butter Stick

Smoking

• 1 Onion
• 1 lemon
• 1 Butter Stick

Instructions

Prep The Turkey

• Dry this turkey up really well. Put a little bit of olive oil to help that rub stick.
• Remove neck and giblet.

Seasoning

• Combining garlic with the other fresh herbs and add salt, pepper and mixed all together with olive oil.
• Filling up this cavity with some aromatics and some vegetables, some lemon quartered, onion, some celery and adds a whole stick of butter.
• Tie legs together over cavity use butcher twine.

Smoke the Turkey

• Prep your smoker heat of 300 degrees F.
•  Do little Bastey-baste.
• After two and a half hours rotated the turkey.

• Keep smoking until the breast hits at 177 °F let that turkey finish cooking nice and slow.

Rest and Serve

• Carefully pull the Turkey from the smoker and rest 15-20 Minutes.
• Crave and serve nicely Turkey smoke.

Nutrition

• Serving: 1g                                Calories: 685kcal 
• Carbohydrates: 5g                     Protein: 85g  
• Fat: 35g                                     Saturated Fat: 15g
• Polyunsaturated Fat: 8g             Monounsaturated Fat: 13g  
• Trans Fat: 1g                             Cholesterol: 310mg 
• Sodium: 1210mg                       Potassium: 964mg  
• Fiber: 1g                                    Sugar: 1g  
• Vitamin A:785IU                         Vitamin C: 12mg 
• Calcium: 85mg                            Iron: 5mg

Everyone loves smoky flavor chicken thighs, and once your family and rubs so dinner is never boring. Keep reading for the best-grilled chicken thigh recipe and you’ll want to make this real meal. Other get a taste of these juicy and delicious chicken thighs, they’ll think you’re some kind of magical smoker!

Smoked chicken thighs are very easy, delicious, and full of smoky flavor. Either boneless or bone-in — are a good choice for the grill.

Choose your favorite different vegetable on the grill alongside thighs and you have a quick and easy summertime meal. This recipe uses flavorful marinades and seasoning.

How do you pick out good Chicken Thighs??

Most people like to use bone-in, skin-on chicken thighs but according to your taste, you can totally choose a boneless, skinless variety. Good thing that the crispy skin really adds value to your real meal. Arguably tastiest part of the chicken thighs is a mushy little parcel of tender, juicy meat from the top of the leg. Generally, the thighs are cheaper than the breast.

We have the best eating experience. Every bite is delicious and they cook uniformly on the grill because packed full of that dark meat chicken flavor.

Ready the Chicken Thighs…

Thighs need to be trimmed very well. They have skinny wonky edges; everywhere needs trimming down well giving a really good great eating experience.

Take any excess pieces of fat or skin that are hanging around until you can roll chicken thighs into a nice little uniform rectangular shape like a little pillow.

Time to prep Thighs for the Seasoning.

This is a very important step. If you throw your seasoning onto the thighs, it will adhere really well. You will get good smoke and lots of flavors.

For this recipe, I used Mojo Criollo by Goya. It’s one of the favorite marinades on the market for chicken and it can be found at just about any grocery store.

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But if you want to really bite the through chicken skin that is not leathery, a really important step is a coating on the chicken thighs. It will help to prevent the drying that occurs in the lower temperature smoker that actually dehydrates the skin and turns it leathery. For this, you can use your favorite spray oil. Make sure pretty liberal on the outside of each of your chicken thighs.

This is going to help any of those loose pieces of rub adhere to the chicken without having to press it down or rub it on and just one more little layer of protection for our chicken skin in the smoker. Now, these Thighs are ready to go into our cooker .

Tips:

To help us out with keeping this chicken juicy, flavorful, and Smokey also the texture that we’re looking for is to run your smoker at a higher temperature than you normally would. I like to rock these Thighs at about 275 degrees Fahrenheit.

Setup your Smoker……

Prep your smoker for 350-F, as per the manufacturer’s instructions. Clean and oil the grates.

A favorite wood for smoking but I think chicken works nicely with fruit woods like an apple or a cherry, especially where we’re going to be using a fruity barbecue sauce and that’s a nice flavor combination. It’ll give you a light wood smoke, beautiful color, and at two seventy-five, that heat is going to render the fat out of our skin quickly enough that we should develop a great bite through texture.

Gently transfer. We season them so beautifully. You don’t want to mess any of that up right onto your grill grates. Now, we’ve got those skin side up so again, that fat can render around the chicken as it’s smoking all that delicious flavor goodness.

We’re going to close the lid and let these go for about 45 minutes to an hour and 15 minutes depending on how big your chicken thighs are. These are chunky, chunky chicken thighs. So, they’re probably going to take closer to that hour and 15-minute mark until they’re ready for our next step which is saucing but for this step, we’re looking for an internal temperature in our chicken thighs of 165 degrees Fahrenheit. I just checked the temp on our chicken thighs.

They’re rocking and rolling right at 165 where we want them. That means they’re fully cooked in terms of food safety but for chicken thighs, my target temperature is a little bit higher about one seventy-five.

Tips:

That’s because that’s when that tighter connected tissue starts to break down and you’ll have a much more enjoyable, almost bite-off-the-bone experience.

Before you eat them but first, we need to hit them with sauce.

 I’m going to be using my whiskey peach sauce, it’s sweet, it’s savory, it’s tangy, and It is a total crowd-pleaser. The whole family loves it but you can use your favorite barbecue sauce at home or even have a recipe for this whiskey peach sauce if you’d rather make it than buy it but if you buy it, that’s cool too. Now, no matter what sauce you use to baste your chicken thighs, it is going to result in softer skin.

This is not a crispy skin thigh recipe. If you are wanting crispy skin, skip the sauce, and crank the temperature up on your grill to three seventy-five, 40 degrees. That’ll give you that crispier exterior that you’re looking for.

Tips :

You just have to watch them closely so they don’t burn. The sugar on the outside of those chicken thighs in the rub can caramelize quickly. So keep an eye on them. It should only take a couple of minutes.

For me, we’re going for that yummy, bite-through, saucy, soft skin. Another note about the sauce, no matter what sauce you’re using, try to pick one that doesn’t have any liquid smoke in it. You just spend an hour adding natural wood smoke flavor to your meat.

Tips: Don’t cover it up with the sauce that is added to liquid smoke.

It’ll overtake the natural smokiness that you just put in there. Our chicken thighs are off of the smoker and its looks like the cartoon popping ice.

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Look at how beautiful these are……..

Literally, two seconds of trimming out of the package, spray rub, spray, smoke, and sauce. It’s like a lot of essences but really it was super simple. They’re like show-stopper chicken thighs with the least amount of effort ever.

 It’s not uncommon to see a ring of pink around the outside. Now, that’s just the smoke ring. That means that the smoke has impacted the proteins. It doesn’t mean they’re undercooked. We used our accurate thermometer. We know that they’re cooked properly but they are a little pink. They are most definitely juicy.

The flavor is sweet and succulent. Chicken thighs are so rich too and that skin just bites through and melts away love every single thing about these. Okay,

Here to give it a try because what is a good recipe if you don’t make it to feed the people you love I certainly could use a Backyard Barbecue Hero moment……….

Ingredients

• 6lbs Chicken thighs bone in, skin on.
• 3 cups marinade If you don’t want to use a store bought marinate, you can make your own using a base of one part oil, one part acid (e.g. vinegar, citrus juice, or wine), and then one part seasoning
• 1table spoon Salt
• BBQ sauce – Bottle of favorite BBQ source for the recipe
• 2 table spoon chicken rub

Instructions

Prep the chicken

• Start by trimming any excess skin or fat off your chicken thighs.
• Place the thighs in a container, or large Ziploc bag, and pour the marinade on top. Make sure thigh is well-coated in the marinade and fully submerged.
• Cover/seal the container and store in the fridge for up to 24 hours.

Ready your Smoker

• Pre-heat your smoker to 300°F.
• Clean and oil grill grates.

Smoke the Chicken Thighs

• Transfer the seasoned chicken to a wire rack or jerky tray.
• Put the chicken on the smoker and let it smoke for about 45 minutes or until the internal temperature reaches around 165°F.
• Rotating the position of each thigh halfway through so that all pieces are being cooked evenly.

Serve

• Coat the chicken in your favorite barbecue sauce.
• Working in batches, sear the chicken, skin side down until lightly charred and skin is crisp, flip and cook 2 to 3 minutes longer.
• Remove from the grill and place on a platter tented with foil to rest for 5 minutes before serving.
• Serve hot with additional BBQ sauce if desired.

Nutrition