Now, I know that it can be tricky to get the spice rub to stick to the chicken thighs sometimes. Once it is done resting, you can serve it. We love smoking chicken and turkey around here. Do not keep them in the Pit Boss pellet grill hopper for longer than a week. This is all the moisture you need to get the salt or rub to adhere. When smoking chicken thighs or any part of the chicken I like to err on the side of caution. In this position, you can apply the rub without worrying about the ingredients sticking to the work surface. While their rubs are great, their sauces are WORLD CLASS. Allow chicken to smoke for 10 minutes, then increase grill temperature to 400F. Make Texas barbecue for a living, love food from all parts of the world. Smoking both the legs adds a flavorful taste you just can't get from a traditional charcoal or gas grill. Smoked Chicken Legs - Hey Grill, Hey Brush drumsticks lightly with vegetable oil. This is because unlike with chicken breasts, chicken thighs have a higher quantity of fat. Now, gently put the thighs on the indirect side. Mix the two types of Blues Hog BBQ sauce together in a small bowl, and once the skin on the chicken thighs is crispy, gently baste the sauce on with a basting brush. 630 grams chicken boneless (Preferably thighs, or breasts) cup Greek yogurt (hung curd) to 1 teaspoon red chili powder (Kashmiri red chilli powder) 1 teaspoon garam masala; teaspoon turmeric; 1 teaspoon . Massage the chicken pieces to coax the oil and seasonings under the skin. They can get soft and become difficult to smoke. Once the Pit Boss has come up to 350F, drop the temperature on the control panel to 300 and clean the grill grates with a good grill brush and close the lid. Pro Tip: If you want the crispiest skin possible, avoid basting or spraying the chicken thighs with anything while they are smoking. It pulls moisture OUT of the skin allowing it to dry out before you smoke it and therefore crisp up better while it cooks. The Pit Boss BBQ Tool Belt > Blog > Best Woods for Smoking Ribs . if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-netboard-1','ezslot_28',177,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-netboard-1-0');Depending on the size of your chicken thighs, how consistent your Pit Boss temperature is, the humidity outside, as well a number of other factors, your cooking time may be more or less, so be prepared. Air-dry in the refrigerator, 8 hours to overnight. This is because it is really more of a glaze than it is basting. Your email address will not be published.

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