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I tend to cook my best when I just throw stuff into a pot and see what happens. Sometimes, unfortunately, it results in something bland or outright terrible. However, even a blind squirrel finds a nut sometimes and this one was a winner. Thighs are very flavorful anyway and hard to make taste bad, but this combination of savory/ spicy dry rub, smoked thighs and then Mike's Hot Honey glaze was a huge hit and a great win at the dinner table. We all loved it!
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I tend to cook my best when I just throw stuff into a pot and see what happens. Sometimes, unfortunately, it results in something bland or outright terrible. However, even a blind squirrel finds a nut sometimes and this one was a winner. Thighs are very flavorful anyway and hard to make taste bad, but this combination of savory/ spicy dry rub, smoked thighs and then Mike's Hot Honey glaze was a huge hit and a great win at the dinner table. We all loved it!
2 lb Boneless skinless chicken thighs
Mike’s Hot Honey (yum)
Meat Magic
salt & pepper to taste
1 Tbsp baking powder
kick’n chicken seasoning
Dry chicken thighs thoroughly by placing in the fridge on a pan overnight or with a paper towel before seasoning.
Mix all the dry seasoning together in a bowl. Lay the chicken thighs out on a baking sheet, skin side down and spread about half of the seasoning across the top of them. Rub into the meat. Flip them over to skin side up and do the same with the seasoning.
Have your smoker preheated to 350º and place the thighs skin side up, directly on the grill. Cook for 15 minutes. Turn the thighs over and cook an additional 10-15 minutes skin side down. This will crisp up the skin.
Check the internal temp of each thigh ensuring they are fully cooked when they reach 165º.
Let the sit for about 5 minutes before covering them with Mike's Hot Honey sauce creating a delicious glaze.
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