Smoked Bone-In Chicken Thighs
Prep Time: 20 Min | Cook Time: 40 Min
- 1 4 Bone In Chicken Thighs
- 2 Marinade: 1/3 cup olive oil, 2 Tablespoons Dijon mustard, 2 teaspoons Worcestershire sauce, 6 cloves of minced garlic, 2 teaspoons salt, 1 teaspoon cracked black pepper
- 3 1/4 Cup Poultry Montreal Seasoning
While many people opt to cook de-boned meat, there are many benefits of cooking meat with the bone still in. The saying, "the nearer the bone, the sweeter the meat," is one good reason. Cooking meat with the bone and everything else still intact adds flavor, helps to keep the meat moist, and can add additional insulation to help heat and cook the meat thoroughly. This Smoked Bone-In Chicken Thighs recipe is a great recipe to get you started cooking with the bone still in if you are wanting to give it a try!
- Remove your chicken from the packaging, pat dry, and place in resealable bag. Prepare all the remaining ingredients (minus poultry seasoning) in a bowl and combine. Pour the mixture over the chicken and seal the bag. Allow chicken to marinade 4-6 hours and up to overnight.
- One hour before cooking remove your chicken from the marinade and pat dry. Season all sides of the chicken thighs with poultry seasoning and let rest. Fire up your smoker to 325 degrees.
- Once the smoker has reached cooking temperature, place the chicken on the grate and smoke 30 minutes or until 150 degrees internal.
- Bump the temperature up to 425 degrees to finish the chicken thighs and crisp up the skin. Cook until the chicken reaches 165 degrees internal temperature.
- When finished temperature has been reached remove chicken from the smoker and let rest for 5-10 minutes. Serve with your choice of side and enjoy.