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Pellet Grilled Chicken Thighs

🇺🇸 United States

Servings: 6 Prep: 15 minutes Cook: 1 hour 30 minutes Total: 1 hour 55 minutes

Ingredients

  • 6-8 bone-in, skin-on chicken thighs (2-3 lbs)
  • salt and pepper, to taste
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 1½ teaspoons dried thyme
  • 1½ teaspoons dried oregano
  • 1½ teaspoons rubbed sage
  • ½ tablespoon coarsely ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 teaspoon celery seeds (optional)
  • 1 cup BBQ sauce (optional)

Steps

  1. Rinse and pat chicken thighs dry, trim excess fat, and season with salt and pepper.
  2. In a small bowl, mix granulated onion, granulated garlic, thyme, oregano, sage, black pepper, cayenne, mustard powder, paprika, and celery seeds.
  3. Rub the thighs thoroughly with the seasoning blend. Refrigerate at least 30 minutes, or overnight for best flavor.
  4. Fill the pellet grill hopper with wood pellets, lightly oil the grates, and preheat to 225°F (107°C).
  5. Place thighs directly on the grates, close the lid, and smoke for 1-2 hours, flipping once halfway, until internal temperature reaches 170-175°F (75-80°C).
  6. Optionally brush thighs with BBQ sauce during the last 10-15 minutes of smoking or after cooking.
  7. Remove thighs from the smoker and place on a plate.
  8. Tent loosely with foil and let rest for 10 minutes before serving.
  9. Serve with your favorite sides.

Source: www.africanbites.com