“Smoking behind the supermarket with you” is not a recognized dish or cooking method, and smoking tobacco is not food preparation. If you mean a safely smoked snack to share outdoors, this recipe makes smoky chicken thighs with a crisp, savory finish; cook them on a proper grill or smoker, never beside a store, loading area, or other place where food can be contaminated.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 1 tbsp (15 ml) olive oil
- 1 tbsp (8 g) smoked paprika
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) ground cumin
- ½ cup (120 ml) apple juice, for the drip pan
- 2 cups (about 100 g) apple or cherry wood chips, soaked and drained if your smoker instructions call for soaking
- ½ cup (120 ml) barbecue sauce, optional, for serving
- 2 tbsp (30 ml) water, to thin the sauce if needed
Instructions
- Set up safely. Use an outdoor smoker or covered charcoal or gas grill in a well-ventilated outdoor area, well away from buildings, vehicles, dry brush, and pedestrian traffic. Never use a smoker indoors or in an enclosed space. Follow the appliance’s instructions for wood chips and charcoal. Preheat to 250°F (121°C), and place a drip pan beneath the cooking grate.
- Season the chicken. Pat the thighs dry with paper towels. Mix the smoked paprika, garlic powder, onion powder, salt, pepper, and cumin in a small bowl. Rub the chicken with the oil, then coat evenly with the spice mixture. Wash hands, utensils, and surfaces that touched raw poultry; keep raw chicken separate from ready-to-eat food.
- Add smoke. Put the apple juice in the drip pan. Add the wood chips to the smoker’s designated tray or a smoker box according to the manufacturer’s directions. Arrange the chicken on the grate with space between pieces. Close the lid and smoke at about 250°F (121°C) for 60 minutes, maintaining steady heat and adding chips only as directed by your equipment.
- Finish cooking. Continue smoking for about 20–30 minutes, checking the thickest part of several thighs with a clean instant-read thermometer. Poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature. Time varies with thigh size and smoker performance, so use temperature rather than the clock to decide when it is done.
- Rest and serve. Transfer cooked chicken to a clean plate and rest for 5 minutes. If using barbecue sauce, warm it with the water in a small pan until pourable; brush it on the chicken during the last few minutes of cooking or serve it on the side. Do not reuse sauce or plates that held raw chicken.
Tips
- Keep the heat steady. A smoker thermometer at grate level helps; the built-in lid gauge may not reflect the temperature where the chicken sits. Avoid repeatedly opening the lid, which slows cooking and makes temperatures fluctuate.
- Choose wood gently. Apple and cherry give chicken a mild smoke flavor. Use food-safe smoking wood, not treated lumber, painted wood, or random wood chips. Too much smoke can make the outside taste acrid.
- Adjust the seasoning. If using fine table salt instead of kosher salt, start with about ¾ teaspoon (4 g), since fine salt packs more densely. For extra heat, add ¼ teaspoon (0.5 g) cayenne.
- Prevent cross-contamination. Keep raw poultry refrigerated until you are ready to season it, and discard any leftover raw-chicken marinade or rub that has contacted raw meat.
Serving Suggestions
Serve the thighs hot with soft rolls, coleslaw, corn on the cob, or a simple green salad. Pickles or sliced onions add a bright, crisp contrast to the smoke and spice. For a casual outdoor meal, slice the chicken and tuck it into buns with barbecue sauce; keep the sauce in a separate bowl so each person can add as much as they like.
Variations
For a peppery dry-rub version, increase the black pepper to 1 teaspoon (2 g) and omit the barbecue sauce. For a sweeter profile, stir 1 tablespoon (12 g) brown sugar into the rub, taking care not to let the exterior scorch. Boneless chicken breasts can be used, but they cook faster and dry out more readily; check early and remove each piece as soon as it reaches 165°F (74°C). Bone-in thighs also work, but generally need more time, so rely on the thermometer.
Storage and Reheating
Refrigerate cooked chicken in a shallow, covered container within 2 hours of cooking (within 1 hour if the outdoor temperature is above 90°F / 32°C). It keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder. Freeze tightly wrapped portions for best quality for about 2–3 months; thaw in the refrigerator, not on the counter.
Reheat only the portion you plan to eat, covered in a 325°F (163°C) oven with a spoonful of water or broth until the center reaches 165°F (74°C). A microwave works too: cover the dish, turn or stir the pieces midway, and verify 165°F (74°C) with a food thermometer. Discard chicken left at room temperature beyond the safe time limits.
Frequently Asked Questions
Can I make this without a smoker?
Yes. Use a covered outdoor grill set up for indirect heat, with the chicken away from the flame and wood chips in a grill-safe smoker box. Keep the grill near 250°F (121°C), and cook to 165°F (74°C) internally. Do not try to create smoke indoors.
Do the wood chips need to be soaked?
Not always. Follow your smoker or grill manufacturer’s directions. Soaking is unnecessary in many electric smokers and smoker boxes; it can delay smoke production on some setups. Use only the quantity and placement the appliance allows.
Can I prepare the chicken in advance?
You can season it up to 24 hours ahead and keep it covered in the refrigerator. For food safety, do not leave raw chicken at room temperature while the smoker heats. The listed prep time includes seasoning and setup but not optional advance chilling.
Why is my smoked chicken rubbery or tough?
Rubbery skin is common at low smoking temperatures, especially on skin-on thighs. This recipe uses skinless thighs to avoid that issue. Tough meat may be undercooked; check for 165°F (74°C). If the chicken is already safely cooked but seems dry, reduce the next batch’s cooking time by checking its temperature sooner.
Can I use a different cut of chicken?
Yes, but pieces vary in size and cooking time. Check each piece in its thickest portion and remove it when it reaches 165°F (74°C). Keep raw chicken and its juices separate from cooked food, and use a clean thermometer between checks if it touches raw meat.
Is it safe to smoke food behind a supermarket?
No location near a supermarket, loading dock, vehicle exhaust, or public walkway is appropriate unless it is a designated outdoor cooking area with permission and a safe, clean setup. Smoke this chicken only in a properly ventilated outdoor cooking space, away from people, buildings, and combustible materials.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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