Are you ready to elevate your backyard barbecue game to the next level? Look no further than the mouthwatering Meat Church Smoked Chicken! This recipe promises succulent, smoky chicken thighs that are bursting with flavor, thanks to a tantalizing marinade featuring the renowned Meat Church Holy Cow Rub. With just a little prep time and a couple of hours in the smoker, you’ll have a dish that will leave your family and friends begging for seconds. Trust us, once you taste this tender, juicy chicken, you’ll wonder how you ever grilled without it!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tbsp Meat Church Holy Cow Rub
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 tbsp garlic powder
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Prepare your smoker by preheating it to 250°F (121°C). Use hickory or applewood chips for additional flavor complexity.
- In a mixing bowl, combine olive oil, lemon juice, and Meat Church Holy Cow Rub to create a marinade.
- Pat chicken thighs dry with paper towels to ensure maximum rub adhesion.
- Generously coat each chicken thigh with the prepared marinade, ensuring even coverage on all sides.
- Sprinkle additional garlic powder over the thighs for enhanced flavor profile.
- Place chicken thighs skin-side up on the smoker grates, ensuring they are not touching each other.
- Smoke the chicken for approximately 2 hours or until internal temperature reaches 165°F (74°C) at the thickest part.
- Use a meat thermometer to verify doneness, checking multiple spots.
- Once cooked, remove chicken from smoker and let rest for 10-15 minutes to allow juices to redistribute.
- Serve hot, optionally garnished with fresh herbs or lemon wedges.
Tips
- Bring to Room Temperature: For the juiciest results, remove the chicken thighs from the refrigerator 30 minutes before cooking. This helps them cook more evenly.
- Preheat Your Smoker: Ensure your smoker is preheated to 250°F (121°C) before you start. Using hickory or applewood chips will infuse your chicken with a delicious smoky flavor.
- Marinate for Flavor: Take your time with the marinade! Combine olive oil, lemon juice, and the Meat Church Holy Cow Rub thoroughly to ensure every bite is packed with flavor.
- Dry and Rub: Pat the chicken thighs dry with paper towels before applying the marinade. This step is crucial for the rub to adhere properly and form a beautiful crust.
- Don’t Crowd the Grill: When placing the chicken in the smoker, make sure they are spaced out. This allows the smoke to circulate and ensures even cooking.
- Monitor Temperature: Use a meat thermometer to check the internal temperature at the thickest part of the thighs. They should reach 165°F (74°C) for safe consumption.
- Rest Before Serving: Let the chicken rest for 10-15 minutes after removing it from the smoker. This allows the juices to redistribute, resulting in a more flavorful and moist dish.
- Garnish for Presentation: Serve your smoked chicken hot, garnished with fresh herbs or lemon wedges to add a pop of color and freshness to your plate!
Nutrition Facts
Calories: kcal
Carbohydrates: 8g
Protein: 29g
Fat: g
Saturated Fat: 6g
Cholesterol: 80mg
