Muslos de pollo ahumados: receta definitiva

Ingredientes

• 2-3 lbs bone-in, skin-on chicken thighs (about 6-8 thighs)
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons paprika (sweet or smoked)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• Wood chips or chunks (apple, cherry, hickory, or pecan)

Preparación

1. 1

   Pat the chicken thighs dry with paper towels.

2. 2

   In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and cayenne pepper (if using).

3. 3

   Drizzle the chicken thighs with olive oil and generously coat them with the dry rub, ensuring it gets under the skin.

4. 4

   Let the seasoned chicken thighs sit in the refrigerator for at least 30 minutes, or up to overnight.

5. 5

   Prepare your smoker, aiming for a temperature of 250-275°F (121-135°C).

6. 6

   Add your chosen wood chips or chunks to the smoker according to the smoker's instructions.

7. 7

   Arrange the chicken thighs on the smoker grate, leaving some space between them.

8. 8

   Smoke the chicken thighs for about 2-3 hours, or until the internal temperature reaches 175-180°F (79-82°C), using a meat thermometer to check the temperature in the thickest part of the thigh, avoiding the bone.

9. 9

   For extra crispy skin, increase the smoker temperature to 350°F (177°C) for the last 15-20 minutes of cooking, keeping a close eye on them to prevent burning.

10. 10

    Once the chicken thighs reach the desired temperature, remove them from the smoker and let them rest for 10-15 minutes before serving.

11. 11

    Serve with your favorite BBQ sides.