Ingredients
3–4 lbs bone-in, skin-on chicken thighs or quarters
2 tablespoons olive oil (optional)
3 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne (optional for heat)
1/4 cup apple juice or broth (for spritzing)
Wood chips: applewood, cherry, or hickory
Instructions
Trim excess skin and fat from chicken pieces. Pat dry with paper towels.
Rub the chicken with olive oil (optional) and coat with the spice mix evenly on all sides.
Refrigerate uncovered for 2–4 hours to dry the surface and deepen flavor.
Preheat smoker to 250°F and prepare wood chips or pellets.
Place chicken skin-side up directly on smoker grates.
Smoke for 2.5 to 3.5 hours, spritzing with apple juice every 45–60 minutes.
Check internal temp: Remove at 165°F for cooked chicken, or go to 195°F for shreddable pulled chicken.
Rest wrapped in foil for 30 minutes.
Shred using two forks or meat claws and serve as desired.
Notes
For added juiciness, brine chicken in water, salt, and sugar for 6–12 hours before seasoning.
Always use a thermometer to ensure doneness.
Store leftovers in an airtight container with broth or sauce to retain moisture.
Freeze up to 3 months for easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Carbohydrates: 4g
- Protein: 28g
- Cholesterol: 110mg