Here is the problem. She Who Must Be Obeyed buys boneless skinless chicken thighs because they are low in the fat and good for you. Whoopee! She still wants me around!
Unfortunately, skin and bones equals flavour. Sigh.
She brought some home and told me I was cooking them. Dispirited, I went to the net to look for inspiration. I found a post from Nutmeg Nanny in her blog,
It looks great but she does it in the broiler. It is spring here in the mountains and I want to cook outside while I can so I decided to adjust the recipe and method and do it in one of my smokers, the WSM Mini.
The recipe for this is at the end of the post.
I started with just under a pound of chicken thighs. I mixed the paprika, garlic powder, salt, pepper and chili powder together and used it as a rub on both sides of the chicken thighs.
I put a couple of chunks of apple wood under some partially burnt coals from a prior cook and then put 3/4 chimney of lit briquets over them and let the mini heat to between 375 and 400 F. While the mini was heating up, I mixed the honey, vinegar and Sriracha together to make a basting sauce.
I put the chicken on the mini and brushed it with the sauce. I covered the smoker and let it cook for 8 minutes. I slathered both sides with the sauce and turned the chicken. I let it cook for 8 minutes, slathered and turned two more times. Then I let it cook for 10 minutes (total cooking time 34 minutes).
I used an instant read thermometer (my beloved Thermapen) to make sure the chicken had an internal temperature over 165 F. I took it off and covered it with foil and let it rest for 10 minutes.
We served it with rice and the Missus’ excellent creamy coleslaw.
This is a fantastic recipe. Nutmeg Nanny deserves kudos for the seasoning profile and it really takes to smoking. The honey gives it a sweet sticky coating. The vinegar adds a touch of tart and the Sriracha gives a smooth heat.
If you don’t have a smoker, try it in the broiler like Nutmeg Nanny does. You won’t regret it.
The Old Fat Guy
- 500 grams (1 pound) boneless, skinless chicken thighs
- 8 ml (1 1/2 teaspoon) paprika
- 8 ml (1 1/2 teaspoon) garlic powder
- 3 ml (3/4 teaspoon) kosher salt
- 3 ml (3/4 teaspoon) fresh ground pepper
- 2 ml (1/2 teaspoon) chili powder
- 75 ml (1/3 cup) honey
- 25 ml (1 1/2 tablespoon) cider vinegar
- 3 ml (3/4 teaspoon) Sriracha Sauce
- Mix paprika, garlic powder, kosher salt, pepper and chili powder together.
- Rub the spices onto both sides of the chicken thighs.
- Heat a smoker up to over 300 F, preferably between 375 F to 400 F. I used apple smoke.
- Mix the honey, vinegar and Sriracha to make a basting sauce.
- Put the chicken in the smoker and slather with sauce.
- Cook for 8 minutes, turn, slathering both sides.
- Cook for a second 8 minutes, turn, slathering both sides.
- Cook for a third 8 minutes, turn, slathering both sides.
- Cook for 10 minutes.
- Use an instant read thermometer to make sure the internal temperature of the thighs is over 165 F.
- Remove from smoker and cover with foil for 10 minutes.