A very simple recipe for Smoked Chicken Thighs- great in pasta, salads, pizza, tacos or enchiladas. Can be made ahead and frozen.
- Pat dry chicken. Lightly salt and pepper both sides ( or use a spice rub)
- If using a electric smoker, plug it in, add the chips and smoke about 45 minutes to 1 hour, adding more wood chips if necessary. Finish on a hot grill or in the oven until cooked through ( 165 F internal temp) being careful not to overcook .
- Let chicken rest, and slice it, adding it to pasta, pizza, salad, soup, tacos, enchiladas, or refrigerate or freeze for future use.
- For a subtler, less smoky version, smoke for only 15-25 minutes and finish off in the oven or on the grill.
This is a basic recipe, just to introduce you to the idea of smoking chicken. Use this recipe as a jumping off point for your own creations.
TO SMOKE IN A WOK : place ¼ Cup wood chips in a small mound on a piece of foil, in the middle of a wok. Place a steamer basket over the chips. Lay the seasoned chicken in a single layer in the steamer basket. ( see photos) Cover the wok tightly with a couple layers of foil. Place the foiled wok over medium high heat (or high) on the stove top with the fan or hood on. Let it heat up until you smell or see wisps smoke, about 4 minutes. Let it smoke for a good minute. Then turn heat down to medium low or low, and let it smoke 20 minutes. Remove foil outdoors. Using a thermometer check chicken for done-ness ( 165F internal temp) and place in a warm oven or grill, to cook through. Don’t overcook.