smoked chicken thigh recipe???

Unknown

does anybody have that recipe for smoked chicken thighs??? time, temp, raised grid, etc????[p]thanks.

Wise One

kaiserSoze, here's one recipe. Not sure I agree with the total cooking time of 20 minutes. I cook on a raised grill, direct at about 350, until I see an internal temp of 180. Usually takes about 30 minutes or so at least.[p]Cherry Smoked Bourbon Chicken Thighs [p]Ingredients
1 1/2 lbs boneless, skinned chicken thighs
1/2 cup soy sauce
1/2 cup bourbon
2 garlic cloves, minced or pressed
1 Tbs grated fresh ginger
2 Tbs dried onion flakes
1/2 cup dark brown sugar
1/2 tsp Sambal or hot sauce of choice
1 Tbs corn starch
2 Tbs water

Procedure
1 Mix together soy sauce. Bourbon, garlic, ginger, onion flakes, sugar, and sambal. Let sit several minutes to allow sugar to dissolve. Mix well.
2 Place chicken pieces in a 1 gal. freezer bag, add sauce, press air from bag and seal. Massage well to distribute marinade.
3 Refrigerate overnight , turning several times and massaging to keep marinade distributed.
4 Set up egg for 350 direct cooking. Add cherry chunks if desired.
5 Remove thighs from marinade (reserving marinade) and cook thighs for about 10 min. per side.
6 While thighs cook, put reserved marinade in a sauce pan and boil gently for at least 3 min. to call any bacteria. Mix corn starch and water and add to boiling marinade to thicken to desired consistency. Spoon on the thighs before and after the turn.
Recipe Source
Source: Posted by Chrispy Bob (the former Smokey Bob) on May 12, 2004

[p]

thirdeye

<p />kaiserSoze,[p]Just a guess here but I'm betting you are not asking about using a curing brine and then smoking, just barbecuing with some smoke flavor. If so, and if you like skin on bone-in thighs, I cook them direct with a raised grate around 250° at the grate. In about 2 hours, here is the end result. [p]~thirdeye~[p]

Michael B

Garlic and Parmesan Chicken[p]The Wet Rub
4 oz. Olive oil
2 oz. Roasted Garlic
1 oz. Black Pepper
2 oz. Sri Racha (garlic & pepper) Sauce
4 oz. Parmesan Cheese (1 oz. in the mix and 3 oz. to be sprinkled on the chicken just before removing from grill.) [p]Mix the ingredients in a bowl and simmer for two minutes in a microwave. DO NOT BOIL!
Remove from the microwave and give it one more good stir. Allow the mixture to sit for 15 minutes. At the end of 15 minutes, the solids should have separated from the liquid. [p]With a food injection needle, remove a portion of the liquid from the top and inject it in the chicken. [p]Take the remaining mixture and place it in a heat proof bowl. Place the bowl in the smoker with the chicken. You will baste the chicken with this mixture during the cooking session. [p]The chicken should take approximately 4 hours to cook at 225 degrees. [p]When the chicken is almost done (180 degrees internal.) bump the temperature to 325 degrees for the last 30 minutes. This will crisp up the skin. [p]Approximately 5 minutes before you pull the chicken, sprinkle the tops of the chicken with the remaining parmesan cheese. [p]Allow the cheese to absorb some of the smoke to add to the flavoring. [p]This dish goes great with blue cheese dip or hot sauce to taste. The skin is somewhat crisp and the smoke flavoring adds a flavor regular wings seldom have.