Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1/4 cup brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Lightly coat the skin with olive oil, then liberally apply the rub, ensuring some is placed under the skin.
  2. Preheat the pellet grill to 275°F (135°C) using hickory or apple wood pellets.
  3. Place chicken thighs skin-side up directly on the grill grates and smoke for 60 to 80 minutes.
  4. Using an instant-read thermometer, remove the chicken when the thickest part of the thigh reaches 175°F (79°C).
  5. Let the meat rest for 10 minutes to allow the internal temperature to reach 180°F (82°C) and juices to redistribute.