Grilled and mesquite smoked chicken thighs
Ingredients
- 8 chicken thighs boneless, skin-on
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Mesquite wood chips (for smoking)
Instructions
- In a small bowl, mix together the paprika, garlic powder, onion powder, cumin, salt, and pepper to create a dry rub.
- Pat the chicken thighs dry with paper towels and brush them with olive oil.
- Sprinkle the dry rub over the chicken thighs, making sure to coat both sides evenly.
- Prepare your grill for indirect grilling. If you’re using a smoker, preheat it to 250°F (120°C) and add the mesquite wood chips for smoking.
- Place the chicken thighs on the grill or in the smoker, skin-side up.
- Close the lid and cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), basting occasionally with any leftover olive oil.
- If you prefer a crispy skin, you can finish the chicken thighs over direct heat for a few minutes per side.
- Once done, remove the chicken thighs from the grill or smoker and let them rest for a few minutes before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.