Marinated Boneless, Skinless Smoked Chicken Thighs
Description
Boneless, skinless chicken thighs are marinated with a soy sauce and extra-hot honey blend before they're smoked and smothered for tons of flavor.
Ingredients
•
1/2 cup soy sauce
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1/2 cup dark brown sugar
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cup 1/4 cup hot honey (such as Mike's Hot Honey®)
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1 large shallot, finely chopped
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6 cloves garlic, minced
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1 tablespoon chili powder
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3 pounds boneless, skinless chicken thighs
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2 teaspoons cornstarch
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2 teaspoons water
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2 teaspoons kosher salt
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2 teaspoons ground black pepper
Directions
1
Whisk together soy sauce, brown sugar, hot honey, shallot, garlic, and chili powder in a medium bowl. Combine hot honey mixture and chicken thighs in a gallon-sized resealable plastic bag. Seal bag and gently massage to work marinade into thighs. Chill in a refrigerator, at least 2 hours, or up to 8 hours.
2
Prepare a smoker according to manufacturer's instructions, bringing internal temperature to 225 to 250 degrees F (107 to 120 degrees C); maintain temperature for 15 to 20 minutes. Remove chicken thighs from marinade, and pat dry with paper towels; do not discard marinade.
3
Stir together cornstarch and water in a small metal bowl until combined.
4
Strain marinade through a fine-mesh strainer into a small saucepan; whisk in cornstarch mixture. Bring marinade mixture to a boil over medium heat, whisking frequently. Reduce heat to low and cook, whisking occasionally, until sauce is thickened, about 3 minutes. Set sauce aside to cool at room temperature.
5
Sprinkle chicken thighs evenly with salt and pepper.
6
Smoke chicken thighs, maintaining temperature inside smoker, until a thermometer inserted into the thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours, brushing chicken thighs with reserved sauce every 15 minutes after the first hour of smoking. Transfer chicken thighs to a plate or platter and serve immediately.