Smoked AND Glazed Chicken Thighs
- 15m Prep Time
- 1h 0mCook Time
- 1h 25mReady In
Smoked chicken thighs are finished over direct heat for crispy skin and glazed with a Pinot Noir BBQ sauce. This method combines smoky flavor with a caramelized, crunchy exterior.
Ingredients
- 8 chicken thighs
- 29.6 ml extra-virgin olive oil
- 29.6 ml Sweet Rub
- 355 ml Pinot Noir BBQ Sauce
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 56.8 mg
- Iron: 3.24 mg
- Magnesium: 81.2 mg
- Phosphorus: 624 mg
- Potassium: 996 mg
- Zinc: 5.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 chicken thighs
- 29.6 ml extra-virgin olive oil
- 29.6 ml Sweet Rub
- 355 ml Pinot Noir BBQ Sauce
Let's Cook
-
Step 1.
Trim excess fat from 8 chicken thighs (about 3 pounds). Coat the chicken with 2 tablespoons extra-virgin olive oil, then apply 2 tablespoons Sweet Rub evenly. This can be done the day before or up to 4 hours before cooking; keep refrigerated until 30 minutes before cooking.
-
Step 2.
Preheat the smoker to 250°F using cherrywood or applewood. Place the chicken thighs on the smoker and smoke until the internal temperature reaches 155°F, 45 to 60 minutes.
-
Step 3.
Remove the chicken from the smoker and brush on ¾ cup of Pinot Noir BBQ Sauce. Prepare the smoker for direct cooking (if using a pellet grill without direct heat, increase temperature to highest setting and cook for no more than 10 minutes, until internal temp reaches 165°F).
-
Step 4.
Place the chicken thighs skin side down over direct heat. Close the lid to avoid flare-ups and cook for about 3 minutes. Flip the chicken, brush on the remaining ¾ cup Pinot Noir BBQ Sauce, close the lid, and cook 3 to 4 minutes, or until the sauce sets.
-
Step 5.
Remove the chicken from the grill and let rest for 10 minutes before serving.