Ingredients
8
8 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
Instructions
- Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
- Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
- 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.
- 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.
- Let rest for 10 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 400
- Carbohydrate: 4g
- Fat: 25g
- Fiber: 2g
- Protein: 39g
- Sugar: 1g
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