Cuisses de poulet fumées et croustillantes

Ingrédients

• 4 Chicken Thighs (bone-in and skin-on)
• 1 teaspoon Garlic Powder
• 1 teaspoon Allspice
• 2 teaspoons Smoked Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper

Préparation

1. 1

   Mix the spices together in a small bowl to create your rub.

2. 2

   Season the chicken on both sides. Additionally, pinch the skin and pull it away from the meat partially without detaching. Rub some of the spice mix below the skin.

3. 3

   Prepare your smoker for indirect cooking. Using a combination of lump coal and wood chunks heat the grill to about 225 degrees F. Place the chicken thighs skin-side up off-heat and smoke with the lid closed for about 1 1/2 hours or the chicken has reached 160 degrees internally. Remove chicken and set aside.

4. 4

   Increase heat of smoker to about 400 degrees F. Place the chicken back on the grill directly over the heat and cook for about 5 minutes until chicken skin is crisp. Remove the chicken and serve.