Spicy Smoked Chicken Thighs

These spicy smoked chicken thighs gain dry heat from a simple spice blend including Korean gochugaru, chili powder, and cayenne pepper.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 45 mins
• Calories: 400 Calories

Ingredients

• 2 tablespoons kosher salt
• 2 teaspoons cayenne pepper
• 1 tablespoon garlic powder
• 2 tablespoons chili powder
• 2 tablespoons smoked paprika
• 1 teaspoon black pepper
• 8 (8 ounce) bone-in, skin-on chicken thighs
• 2 tablespoons gochugaru (Korean chile powder)
• oak wood chunks, for smoking

Recipe Instructions

Step 1

Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.

Step 2

Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.

Step 3

Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.

Step 4

Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.

Step 5

Let rest for 10 minutes before serving.