Dry-rubbed chicken thighs are smoked in an electric smoker.
Ingredients
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons thyme
- 0.5 teaspoons oregano
- 8 skinless , boneless chicken thighs
- 1 cup cherry wood chips , or as needed
Instructions
-
1
Preheat a smoker to 200 degrees F (93 degrees C).
-
2
Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.
-
3
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.
Nutrition Facts
Per serving
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