Smoked Chicken Thighs

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  2.5 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.3 cup BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

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  2 tbsp Unsalted Butter
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  2 tbsp Brown sugar
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  1 tbsp 1 tablespoon kosher salt
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  1 tbsp 1 tablespoon smoked paprika
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp Chili powder
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  1 tsp Cumin, Ground
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  1 tsp 1 teaspoon ground black pepper
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  0.3 tsp Cloves, Ground
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  0.3 tsp Cayenne Pepper, Ground

Instructions

1. 1Pat the chicken thighs dry with paper towels and place on a cutting board.
2. 2In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, ground black pepper, ground cloves, and cayenne pepper. Rub the mixture all over the chicken thighs, working some underneath the skin. Let sit at room temperature for 30 minutes.
3. 3Heat a large skillet over medium-high heat for 2–3 minutes until hot. Place the chicken thighs skin-side down in the skillet and cook for 8–10 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3–4 minutes until lightly browned.
4. 4Reduce heat to medium-low. Melt the butter in a small saucepan over low heat, then stir in the BBQ sauce and brown sugar until combined. Pour the sauce over the chicken thighs in the skillet, turning them to coat evenly.
5. 5Cover the skillet with a lid or foil and simmer over medium-low heat for 25–35 minutes, stirring occasionally, until the internal temperature of the thickest part reaches 165°F on an instant-read thermometer.
6. 6Remove from heat and let rest uncovered for 5 minutes.
7. 7Divide the chicken thighs and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Reheat in a skillet over medium heat for 5–7 minutes, stirring occasionally, until warmed through and no longer cold to the touch before serving.