Spicy Smoked Chicken Thighs

Sep 6, 2025
by Aaron Johnston
- 0.0 / 5 ( 0 Ratings)
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PREP TIME

30 mins
COOK TIME

2 hrs 15 mins
TOTAL TIME

2 hrs 55 mins
SERVING

8 People
VIEWS

0

Experience the captivating allure of these chicken thighs, boasting a stunning mahogany hue and a symphony of dry heat from gochugaru, chili powder, and cayenne. Prepare for a culinary adventure where the balanced spice profile leaves you yearning for each subsequent bite. An optional Alabama white barbecue sauce can elevate the experience to new heights.

Ingridients

Adjust Servings

2 tablespoons smoked paprika

2 tablespoons chili powder

2 tablespoons gochugaru (Korean chile powder)

2 tablespoons kosher salt

1 tablespoon garlic powder

2 teaspoons cayenne pepper

1 teaspoon black pepper

8 (8 ounce) bone-in, skin-on chicken thighs

oak wood chunks, for smoking

Nutrition

Carbohydrate

4 g
Cholesterol

142 mg
Fiber

2 g
Protein

39 g
Saturated Fat

7 g
Sodium

1610 mg
Sugar

1 g
Fat

25 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a small bowl, meticulously blend smoked paprika, chili powder, gochugaru, kosher salt, garlic powder, cayenne pepper, and black pepper until evenly combined.

02

Step

Thoroughly pat the chicken thighs dry using paper towels. Generously and evenly sprinkle the seasoning mixture over all surfaces of the chicken. Transfer the seasoned thighs to a large plate or baking sheet.

03

Step

Fully open the bottom vent of your grill. Ignite a charcoal chimney starter filled with briquettes. Once the briquettes are covered with gray ash, carefully pour them onto the bottom grate of the grill, positioning them to one side. Place 3 to 5 oak wood chunks directly on top of the hot coals. Lightly coat the top grate with oil and place it on the grill. Maintain a consistent internal temperature of 225 degrees F (107 degrees C) for 15 to 20 minutes.

04

Step

Carefully place the chicken thighs, skin-side up, on the oiled grate of the preheated grill, ensuring they are positioned on the side without coals. Cover the grill and smoke the chicken until it develops a deep mahogany color and a meat thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), approximately 2 hours.

05

Step

Remove the smoked chicken thighs from the grill and transfer them to a large platter. Allow them to rest for 10 minutes before serving.

For an even deeper smoke flavor, consider brining the chicken thighs for at least 4 hours, or up to overnight, before seasoning and smoking.
Experiment with different types of wood chips, such as hickory or applewood, to customize the smoke profile to your preference. Each wood imparts a unique flavor.
If you don't have a smoker, you can achieve a similar result using a grill with a smoker box or by wrapping wood chips in foil and placing them directly on the coals.

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Aaron Johnston

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.