Ingredients:

  • 1/2 cup (60g) brown sugar
  • 2 tbsp (15g) paprika
  • 1 tbsp (10g) kosher salt
  • 1 tbsp (8g) black pepper
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • 1/2 tsp (2g) cayenne pepper
  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 2 tbsp (30ml) olive oil
  • 1/2 cup (120ml) apple cider vinegar
  • 1/2 cup (120ml) BBQ sauce
  • 1 tbsp (15g) honey

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure the skin does not steam.
  2. Lightly coat each thigh in olive oil to act as a binder.
  3. Massage the dry rub generously over the skin and underneath the skin folds until the meat is fully coated.
  4. Set the smoker to 225°F (107°C) and place thighs directly on the grates.
  5. Smoke the chicken until the internal temperature reaches 150°F (65°C).
  6. Increase the smoker temperature to 400°F (204°C).
  7. Continue cooking until the internal temperature hits 175°F (79°C) and the skin sounds hollow when tapped.
  8. If using a glaze, brush the mixture of apple cider vinegar, BBQ sauce, and honey on during the last 10 minutes of cooking until caramelized.
  9. Remove from heat and let the chicken rest for 10-15 minutes before serving to redistribute juices.