Easy Smoked Hen Thighs - The Keep At House Chef

Smoking hen thighs has by no means been simpler or extra juicy. With a easy seasoning mix and fool-proof directions, these smoked hen thighs will provide you with the juiciest meat that rivals any skilled smokehouse.

Pair these thighs with our smoked mac and cheese for a meal that may wow a crowd!

Why Our Recipe

Knowledgeable suggestions from our resident pitmaster guarantee juicy outcomes each time.
Easy seasonings and detailed directions make you appear to be a professional.

Close up view of smoked chicken thighs in a cast iron pan.

Ingredient Notes

Hen Thighs: Use bone-in, skin-on hen thighs for the perfect taste and texture. The bone provides depth to the flavour, whereas the pores and skin helps retain moisture and turns into splendidly crispy when smoked and roasted.
Olive Oil: A lightweight coating of olive oil helps the seasoning adhere to the hen and promotes the crispiness of the pores and skin. You can too use different cooking oils like vegetable or canola oil.
Salt: Helps to tenderize the meat and taste so don’t skip it.
Paprika: Use a plain paprika, or spice issues up with a scorching paprika. Smoked paprika additionally works, however we favor getting all of the smoke taste from our wooden chips.

Pellet Suggestions

In the case of hen, my skilled Pitmaster suggestions for pellets are:

Cherry Pellets: gives a barely candy, fruity smoke that doesn’t overpower the hen. It’s identified for including a reddish hue to the meat on high of the smokey taste.

Hickory Pellets: has a powerful, savory smoke. For many who love a traditional barbecue taste, hickory is the way in which to go.

Hickory Cherry Mixture: you’ll be able to mix pellets to supply the perfect of each worlds with a powerful, savory smoke with fruity undertones, and a stupendous pink smoke ring in your hen.

Overhead view of smoked chicken thighs in a cast iron pan.

Pitmaster Suggestions

Be sure your smoker maintains a constant temperature to make sure even cooking.

Use a meat thermometer to verify for doneness, aiming for an inner temperature of 165°F.

Experiment with several types of wooden chips in your smoker to search out your most well-liked taste profile.

Don’t overlook to crisp the hen. It provides SO a lot taste!

Storage & Reheating

Refrigerate leftovers in an hermetic container for as much as 4 days.

Freeze leftovers in an hermetic container or resealable plastic bag for as much as 6 months. Thaw within the fridge in a single day.

To reheat, place the hen in a small baking dish and canopy tightly with foil. Heat in a preheated oven at 325 levels Fahrenheit for about 20 minutes or till heated by means of.

Extra smoked hen goodness…

Able to degree up your smoking sport?

For these searching for professional steerage and mouthwatering inspiration on this planet of grilling and smoking, look no additional than Hey Grill Hey. Based by Susie Bulloch, a pricey good friend, passionate foodie, and barbecue fanatic, Hey Grill Hey gives an intensive assortment of recipes, methods, sauces and seasonings, and suggestions for mastering the artwork of smoking and grilling. Susie’s dedication to her craft and her easy-to-follow directions make her a useful useful resource for each freshmen and seasoned pitmasters alike.

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