Smoked BBQ Chicken Thighs with Axe Cut Apple Hickory BBQ Reserve
Smoked BBQ Chicken Thighs with Axe Cut Apple Hickory BBQ Reserve
Apple and hickory smoke were made for chicken. Add the Axe Cut Apple Hickory BBQ Reserve and you've got a backwoods supper worth bragging about.
Ingredients
8 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp kosher salt
1 tsp black pepper
1/2 tsp dried thyme
Axe Cut Apple Hickory BBQ Reserve — basted on generously
Instructions
1- Pat the chicken thighs dry and coat with olive oil.
2- Combine garlic powder, paprika, salt, pepper, and thyme. Season all sides of the chicken.
3- Set up your smoker or grill for indirect heat at 250°F. Use apple or hickory wood chips.
4- Smoke the thighs skin-side up for 1.5 hours until the internal temp hits 165°F.
5- Brush a thick coat of Axe Cut Apple Hickory BBQ Reserve over the skin and crank the grill to 375°F.
6- Cook uncovered for another 15–20 minutes until the skin crisps and the sauce sets.
7- Pull, rest for 5 minutes, and serve with extra sauce on the side.