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Honey Chili Crisp Chicken Thighs
Juicy, smoked chicken thighs coated in a sweet and spicy glaze made with honey, sriracha, and chili crisp. These thighs are cooked to a higher internal temperature to ensure the dark meat is perfectly tender with crispy skin.
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Ingredients
- 10 chicken thighs (9-11 thighs, bone-in skin-on recommended; trimmed of excess skin and fat)
- 1 tbsp BBQ seasoning (dry rub of your choice)
- 0.5 cup honey
- 3 tbsp sriracha
- 3 tbsp chili crisp
- 3 tbsp soy sauce
- 1 tsp sesame oil
Steps
- 1
Remove the chicken thighs from the packaging and pat them dry with paper towels.
- 2
Trim off any excess pieces of skin or fat from the thighs.
- 3
Season the chicken thighs on both sides with the barbecue dry rub seasoning of your choice.
- 4
Preheat your smoker to 275°F (135°C).
- 5
Place the chicken thighs in the smoker skin side up and smoke for 30 minutes.
- 6
Flip the chicken thighs so they are skin side down and cook for another 30 minutes.
- 7
Raise the smoker temperature to 325°F (163°C).
- 8
Cook for another 10 to 15 minutes until the skin is crispy and the internal temperature reaches between 185°F and 195°F (85°C-90°C).
- 9
While the chicken finishes cooking, prepare the honey sauce by whisking together the honey, sriracha, chili crisp, soy sauce, and sesame oil in a bowl.
- 10
Dunk each cooked chicken thigh into the sauce to coat thoroughly before serving.
Notes
The author emphasizes that dark meat is best when cooked to an internal temperature of 185-200°F rather than the standard 165°F, as it becomes more tender and flavorful without drying out.
Nutrition per serving
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