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kamado joe smoked chicken thighs

Kamado Joe Smoked Chicken Thighs

Print Recipe
Delicious Kamado Joe smoked chicken thighs recipe - juicy, tender, and full of flavor. Discover the secret to perfect BBQ every time!
Course Main Course
Prep Time 9 minutes
Cook Time 2 hours 30 minutes
Servings 4

Ingredients

  • 4 bone-in skin-on chicken thighs
  • Wood chunks for smoking hickory or applewood recommended

For the Rub:

  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons brown sugar
  • Salt and pepper to taste

Instructions

Preparing the Chicken Thighs

  • Start by rinsing the chicken thighs under cold running water. Pat them dry with paper towels, removing excess moisture. Place them on a clean plate.

Creating the Rub

  • In a mixing bowl, combine the paprika, cayenne pepper, garlic powder, brown sugar, salt, and pepper. Give it a good mix until all the ingredients are well combined.

Firing Up the Grill

  • Open the bottom vent of your Kamado Joe and light the charcoal using a fire starter or chimney starter. Wait for the coals to ash over.
  • Place the wood chunks directly on the hot coals. This will create that mouthwatering smoky flavor.
  • Set up the grill for indirect cooking by placing a heat deflector on the grill grates. Preheat the grill to around 225°F.

Applying the Rub and Smoking

  • Take the dry chicken thighs and generously sprinkle the rub mixture on both sides. Get your hands in there and massage the rub into the meat; make sure to coat it evenly.
  • Place the seasoned chicken thighs on the grill grates, skin side up. Keep the lid closed as much as possible to retain the smoky goodness.
  • Smoke the chicken at 225°F for about 1.5 to 2 hours. Monitor the grill temperature using a grill thermometer.
  • Check the wood chunks every now and then to ensure a steady supply of smoke. Add more wood if needed.

Crisping Up the Skin

  • After the initial smoking period, open the bottom vent to allow more air in, increasing the grill temperature to 375°F.
  • Let the chicken thighs cook at the higher temperature for an additional 5-10 minutes to crisp up the skin. Keep a close eye on them to avoid burning. Flip them if needed to ensure even crisping.

Checking for Doneness

  • Use a meat thermometer to check the internal temperature. They should reach 165°F for safe consumption.
  • Once the chicken thighs have reached the desired temperature, remove them from the grill and tent them with aluminum foil. Let them rest for about 5 minutes to allow the juices to redistribute.
  • Serve your homemade Kamado Joe Smoked Chicken Thighs hot with your favorite sides. Coleslaw, mac 'n' cheese, or cornbread are excellent choices to complement the smoky goodness.