Smoked Chicken Recipe
American · Main course · 60 min total
A simple stovetop smoking method yields tender, flavorful smoked chicken with a deep amber color and subtle wood-smoke aroma, perfect for salads, sandwiches, or as a main dish.
15
min prep
min prep
45
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cups wood chips (hickory or applewood), soaked in water for 30 minutes
- 1 tablespoon vegetable oil
Instructions
- Mix salt, brown sugar, paprika, garlic powder, and pepper in a small bowl. Pat chicken dry with paper towels, then rub the spice mixture all over the chicken. Let rest at room temperature for 30 minutes.
- Line a large wok or deep skillet with heavy-duty aluminum foil. Spread soaked wood chips in an even layer on the foil. Place a wire rack or steamer basket over the chips, ensuring it doesn't touch them. Cover the wok with a tight-fitting lid or foil, and place over high heat until you see smoke (about 5 minutes).
- Reduce heat to medium. Brush chicken lightly with oil and place skin-side up on the rack. Cover tightly and smoke for 30 minutes.
- Carefully remove lid (avoid steam). Flip chicken skin-side down, cover, and smoke for another 15 minutes, or until internal temperature reaches 165°F.
- Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes before serving.
Tips
- Serve warm or at room temperature. Leftovers keep refrigerated for up to 3 days.
- For extra smoky flavor, let the chicken rest in the smoker (turned off) for 10 minutes after cooking.
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