Instructions
Once the chicken has finished cooking, dunk them in the glaze and cover them entirely. Then place them back on the smoker for another half hour, or until the glaze is nice and tacky.
Remove the chicken from the smoker. Let the chicken rest for about ten minutes and enjoy!
Notes
Storage :
To Store: Store your cooked and cooled leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.
Tips:
When it comes to the sauce, you can use anything you want. Just be sure it has a thinner consistency so it glazes nicely. If you use a thin BBQ sauce, then you can skip the vinegar.
If you wish, you can peel the skin back on the thighs and apply the seasonings directly to the meat. This makes the preparation a little longer, but the results are worth it!
I used a pellet smoker for this recipe, but any type of smoker is just fine as long as you control the temperature and get those thighs to the 185 degrees mark, internally.
Resting the the chicken for at least 10 minutes is essential to keeping the meat moist and flavorful. If you fork into it right from the grill, you will lose the juiciness.
Nutrition
Calories: 367kcal | Carbohydrates: 12g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 406mg | Potassium: 368mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 177IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 1mg
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