A chicken thighs recipe so easy, it shouldn't be this good! Yet here we are, this Accelerando chicken thighs recipe fully lives up to its name.
Thank you Ronnie Wingo (@babagonkybbqllc) for sharing this banger of a recipe with our community!
Let's prep the chicken thighs. Getting yours with the bones and skin doesn't mean you should there's no unwanted excess fat, so trim that off the chicken thighs.
Next, spray those chicken thighs with the spray oil (or rub with regular oil). Make sure you get both sides as well as the inside of the chicken. Then season all sides with pepper, salt, and the Dirty Bird rub.
Let chicken set at room temperature. In the meantime, prep and heat your smoker to 275ºF (135ºC), preferably using charcoal and hickory wood for smoke. Remember, the temperature might spike up when you add the wood - if it does, let it settle back down.
Once the heat and blue smoke are rolling, place the chicken thighs on the smoker. Let them cook up to an internal temperature of about 185ºF (85ºC).
When the thighs hit the temperature goal, pull them off the smoker and place on a sheet of tin foil. Brush with your favorite Cherry Habanero BBQ Sauce, and place back on the pit. You are now looking for an internal temp of 195-200ºF (90-93ºC) - once hit, they are finished.
Serve with your favorite sides or dipping sauce, and enjoy!
Once again, thanks to Ronnie Wingo (@babagonkybbqllc) for sharing this recipe with us.
Catch you on the next one!
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This recipe was the winning entry in a friendly showdown inside our Kosmos Q Lab community.
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