Honey Chili Crisp Chicken Thighs
Frank Campanella cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
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.
- Time
- 1 hour 30 minutes
- Equipment
- Oven and grill
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
Honey Chili Crisp Sauce
Steps
Remove the chicken thighs from the packaging and pat them dry with paper towels.
Trim off any excess pieces of skin or fat from the thighs.
Season the chicken thighs on both sides with the barbecue dry rub seasoning of your choice.
Preheat your smoker to 275°F (140 °C) (135°C (275 °F)).
Place the chicken thighs in the smoker skin side up and smoke for 30 minutes.
Flip the chicken thighs so they are skin side down and cook for another 30 minutes.
Raise the smoker temperature to 325°F (160 °C) (163°C (325 °F)).
Cook for another 10 to 15 minutes until the skin is crispy and the internal temperature reaches between 185°F (85 °C) and 195°F (91 °C) (85°C (185 °F)-90°C).
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 620
- Protein
- 45 g
- Carbs
- 32 g
- Fat
- 34 g
- Fiber
- 0 g
Where the calories come from
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