Print

Flavorful Smoked Chicken Thighs Recipe with Tangy Alabama White BBQ Sauce

smoked chicken thighs with Alabama white BBQ sauce - featured image
Print Recipe

Tender smoked chicken thighs paired with a creamy, tangy Alabama white BBQ sauce create a perfect balance of smoky and savory flavors. This easy recipe is ideal for weekend cookouts or cozy dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup mayonnaise (120 ml)
  • ¼ cup apple cider vinegar (60 ml)
  • 1 tablespoon horseradish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon garlic powder (for sauce)
  • 1 teaspoon onion powder (for sauce)
  • Salt and freshly ground black pepper to taste (for sauce)
  • Pinch of cayenne pepper (optional, for sauce)

Instructions

  1. Pat the chicken thighs dry with paper towels to remove excess moisture. Rub each piece evenly with olive oil.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.
  3. Sprinkle the dry rub generously over all sides of the chicken thighs, massaging it into the skin and under where possible. Let rest on a tray for 10-15 minutes to absorb flavors and come closer to room temperature. For deeper flavor, refrigerate covered for up to 4 hours.
  4. Preheat the smoker to 275°F (135°C). Use wood such as hickory, applewood, or pecan. Avoid heavy woods like mesquite.
  5. Place the chicken thighs skin side up on the smoker rack. Smoke at 275°F (135°C) until internal temperature reaches 165°F (74°C), about 1.5 to 2 hours.
  6. While the chicken smokes, whisk together mayonnaise, apple cider vinegar, horseradish, Dijon mustard, honey, garlic powder, onion powder, salt, pepper, and optional cayenne pepper until smooth. Adjust seasoning to taste.
  7. Remove chicken from smoker and let rest tented with foil for 10 minutes.
  8. Serve the chicken thighs generously slathered with Alabama white BBQ sauce or serve the sauce on the side for dipping.

Notes

Patting the chicken dry before applying the rub is essential for crispy skin. Maintain a steady smoker temperature to avoid uneven cooking. Let the Alabama white BBQ sauce chill for 30 minutes to meld flavors. If sauce is too thick, loosen with a splash of milk or water. Rest chicken after smoking to lock in juices. Use fruitwoods like apple or cherry for mild smoke flavor. The sauce can be made a day ahead for better flavor.

Nutrition

Keywords: smoked chicken thighs, Alabama white BBQ sauce, smoked chicken recipe, BBQ chicken, smoked meat, Southern BBQ, chicken thighs recipe

Find it online: https://juliamadeit.com/flavorful-smoked-chicken-thighs-recipe-with-tangy-alabama-white-bbq-sauce-step-by-step/