Ingredients:

  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons (30g) brown sugar
  • 2 tablespoons (30g) smoked paprika
  • 1 tablespoon (15g) garlic powder
  • 1 tablespoon (15g) onion powder
  • 1 teaspoon (5g) cayenne pepper (optional for heat)
  • Salt and pepper to taste
  • 4 large bone-in, skin-on chicken thighs (approximately 1.5 lbs or 680g total)
  • 1-2 cups (roughly 200-400g) wood chips (e.g., hickory, applewood, or cherry)

Instructions:

  1. In a large bowl, combine olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
  2. Add chicken thighs to the marinade. Ensure they are well-coated. Cover and refrigerate for 30 minutes.
  3. Preheat the smoker or grill to a steady 225°F (107°C). Soak wood chips in water for 30 minutes.
  4. Place the marinated chicken thighs on the grill grates, skin-side up. Add drained wood chips to the smoker box or directly onto coals.
  5. Smoke for approximately 1 hour, checking the internal temperature regularly.
  6. When the internal temperature reaches 160°F (71°C), brush with a barbecue glaze if desired, and continue cooking until reaching 165°F (74°C).
  7. Remove chicken from the smoker/grill and let rest for 5-10 minutes before serving.