Mad Scientist BBQ's "Neglected" Chicken Thighs

These 'neglected' bone-in, skin-on chicken thighs are the ultimate testament to a flavor-first approach to BBQ. By doing practically zero prep and letting the smoker do all the heavy lifting, the bone and skin protect the dark meat to keep it unbelievably juicy. Finished with a sweet, tangy, and spicy glaze, this easy Recteq recipe delivers massive smoky flavor with almost no effort.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the smoker to 225°F using your preferred pellets.

Step 2

Season the chicken thighs generously on both sides with an equal mix of the black pepper and kosher salt. Leave the skin and bone completely intact; do not trim them.

Step 3

Place the chicken directly on the grill grates, skin-side up. Make sure they are spaced apart so the smoke can circulate. Smoke undisturbed for 90 minutes to 2 hours.

Step 4

Leave the chicken on the grill and increase the smoker's temperature to 350°F to render the fat and crisp the skin.

Step 5

Continue cooking until the internal temperature of the thighs reaches 190°F–200°F. The dark meat will remain incredibly juicy at this temperature.

Step 6

Mix the BBQ sauce, apple cider vinegar, and hot sauce in a bowl to create a runny glaze.

Step 7

Dunk each cooked chicken thigh into the glaze, then return them to the smoker for 5 to 10 minutes until the sauce is tacky and caramelized.

↑Support creators by visiting their site 😊