Best 2 Wood Smoked Bbq Chicken Thighs With Spicy Charred Corn Recipes
Indulge in the tantalizing flavors of wood-smoked barbecue chicken thighs paired with spicy charred corn, a culinary symphony that will tantalize your taste buds. These succulent chicken thighs, marinated in a blend of aromatic spices and herbs, are slow-cooked over the smoky embrace of wood, infusing them with a rich, smoky flavor that is simply irresistible. Accompanying the chicken is a medley of charred corn kernels, tossed in a fiery, zesty sauce that adds a delightful kick to each bite. This dynamic duo of chicken and corn is guaranteed to be the star of your next backyard barbecue, leaving your guests craving more. So, fire up your grill, gather your ingredients, and embark on a culinary journey that will leave you and your loved ones utterly satisfied.
Here are our top 2 tried and tested recipes!
SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas, honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal grill over indirect heat until done. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the grill before roasting the chicken.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
- In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
- Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
- Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.
Nutrition Facts : @context http, Calories 720, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 16 grams, Sodium 994 milligrams, Sugar 9 grams, TransFat 0 grams
SPICY SMOKED CHICKEN THIGHS
Juicy, tender chicken thighs with a deep mahogany color and a dry heat from gochugaru, chili powder, and cayenne. The heat level isn't overly intense and leaves you wanting more after each bite. Serve with Alabama white barbecue sauce, if desired.
Provided by John Somerall
Categories Chicken Thighs
Time 2h55m
Yield 8
Number Of Ingredients 9
Steps:
- Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
- Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
- Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
- Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
- Let rest for 10 minutes before serving.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 4.3 g, Cholesterol 142.1 mg, Fat 24.6 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1609.5 mg, Sugar 0.6 g
Tips:
- Choose chicken thighs with the skin on to ensure juicy and flavorful meat.
- Use a flavorful rub with a blend of spices, such as paprika, cumin, garlic powder, salt, and pepper, to enhance the taste of the chicken.
- Smoke the chicken thighs over indirect heat at a low temperature (around 225-250°F) for an extended period (about 1.5-2 hours) to achieve tender and smoky meat.
- Baste the chicken thighs with a flavorful sauce or marinade during the last 30 minutes of smoking to add extra moisture and flavor.
- To make the charred corn, use fresh corn on the cob and remove the husks, leaving the silks intact. Brush the corn with melted butter or olive oil and sprinkle with salt and pepper.
- Grill the corn over medium-high heat, turning frequently, until the kernels are charred and tender.
Conclusion:
This recipe for wood-smoked BBQ chicken thighs with spicy charred corn is an excellent choice for a flavorful and smoky summer meal. The chicken thighs are juicy and tender, with a delicious smoky flavor, while the charred corn adds a sweet and spicy touch. This dish is sure to impress your friends and family, whether you're hosting a backyard barbecue or simply looking for a delicious and easy meal.
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