Traeger Smoked Chicken Thighs

Dry rubbed and full of flavor. Skin on, bone-in is the best way to go in my opinion. Try these savory, smoky, and caramelized chicken thighs for your next bbq.

📝 Ingredients

• 1 1/2 lbs chicken thighs (bone-in and skin-on)
• olive oil
• 1 tbsp dark brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp fresh oregano (minced)
• 1 tsp ground mustard powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne powder
• 1 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

👨‍🍳 Instructions

1. 1Use paper towels to dry off the chicken thighs and, place them on a plate or sheet pan, set aside.
2. 2In a bowl, combine all the dry rub ingredients until blended together.
3. 3Use a spoon to peel the center of the skin and meat to make a pocket. Place a teaspoon of the dry rub into this pocket and spread it thoroughly.
4. 4Thoroughly coat the chicken thighs with the dry rub, including in between the skin and meat.
5. 5Place the chicken thighs on the plate and refrigerate for at least four hours (and no more than 12 hours) uncovered. Remove them from the fridge and place them on the counter to come to room temperature for at least 30 minutes up to an hour before smoking.
6. 6Preheat the smoker for ~5 minutes or according to your manufacturer's suggestion. My Traeger needs about 5 minutes with the lid on. Afterwards, crank the temp knob to 225 °F.
7. 7Drizzle the chicken with olive oil lightly to coat the skin.
8. 8Smoke the chicken directly over the grates until it measures 160 °F at the thickest part near the bone with an instant-read thermometer.
9. 9Raise the temperature to 400 °F and continue to cook for an additional 10-15 minutes, or until the internal temperature measures 175 °F and the skin is crispy.
10. 10Remove from the smoker and let it rest for 10 minutes before serving.