Honey Money Smoked Chicken Thighs

64 mins
Serves 4
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Directions

  1. 1Start by trimming off any excess skin dangling off the chicken thighs.
  2. 2Start by trimming off any excess skin dangling off the chicken thighs.
  3. 3Start by trimming off any excess skin dangling off the chicken thighs.
  4. 4Chop off the end of the knuckle with a butcher knife.
  5. 5Chop off the end of the knuckle with a butcher knife.
  6. 6Chop off the end of the knuckle with a butcher knife.
  7. 7Peel back the skin and season the meat underneath with the barbecue rub.
  8. 8Peel back the skin and season the meat underneath with the barbecue rub.
  9. 9Peel back the skin and season the meat underneath with the barbecue rub.
  10. 10Roll the chicken thighs up, replace the skin and transfer them to a wire rack.
  11. 11Roll the chicken thighs up, replace the skin and transfer them to a wire rack.
  12. 12Roll the chicken thighs up, replace the skin and transfer them to a wire rack.
  13. 13Hit the chicken thighs with one more layer of barbecue rub.
  14. 14Hit the chicken thighs with one more layer of barbecue rub.
  15. 15Hit the chicken thighs with one more layer of barbecue rub.
  16. 16Fire up the smoker to 250° and let them smoke for about an hour.
  17. 17Fire up the smoker to 250° and let them smoke for about an hour.
  18. 18Fire up the smoker to 250° and let them smoke for about an hour.
  19. 19Combine ½ cup of jalapeño ranch, 2 tablespoons of hot honey, 1 tablespoon of garlic powder, 1 tablespoon of dried dill, and 1 tablespoon of everything bagel seasoning. Mix well.
  20. 20Combine ½ cup of jalapeño ranch, 2 tablespoons of hot honey, 1 tablespoon of garlic powder, 1 tablespoon of dried dill, and 1 tablespoon of everything bagel seasoning. Mix well.
  21. 21Combine ½ cup of jalapeño ranch, 2 tablespoons of hot honey, 1 tablespoon of garlic powder, 1 tablespoon of dried dill, and 1 tablespoon of everything bagel seasoning. Mix well.
  22. 22Once the chicken hits 185° internal temp and the skin is crispy, pull it off the smoker and dunk it into the honey-money sauce.
  23. 23Once the chicken hits 185° internal temp and the skin is crispy, pull it off the smoker and dunk it into the honey-money sauce.
  24. 24Once the chicken hits 185° internal temp and the skin is crispy, pull it off the smoker and dunk it into the honey-money sauce.
  25. 25Plate up your thighs, finish it off with some Parmesan cheese and fresh cilantro.
  26. 26Plate up your thighs, finish it off with some Parmesan cheese and fresh cilantro.
  27. 27Plate up your thighs, finish it off with some Parmesan cheese and fresh cilantro.

Ingredients

  • 4 chicken thighs
  • 4 chicken thighs
  • 4 chicken thighs
  • 1 piece skin
  • 1 piece skin
  • 1 piece skin
  • 1 bottle Blazing Star Pork'n
  • 1 bottle Blazing Star Pork'n
  • 1 bottle Blazing Star Pork'n
  • 0.5 cup jalapeño ranch
  • 0.5 cup jalapeño ranch
  • 0.5 cup jalapeño ranch
  • 2 tablespoons hot honey
  • 2 tablespoons hot honey
  • 2 tablespoons hot honey
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried dill
  • 1 tablespoon dried dill
  • 1 tablespoon dried dill
  • 1 tablespoon everything bagel seasoning
  • 1 tablespoon everything bagel seasoning
  • 1 tablespoon everything bagel seasoning
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro

Equipment

butcher knifewire racksmoker