Competition-Style Smoked Chicken Thighs with Dr. Pepper BBQ Glaze
Ingredients
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- 2 lbs chicken thighs, bone-in and skin-on
- Your favorite BBQ rub (enough to liberally season the chicken thighs)
- 1 can of Dr. Pepper
- 1 cup of your favorite BBQ sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: a pinch of smoked paprika or cayenne pepper for an extra smoky kick
Instructions
- Season the Chicken Thighs:
- Pat the chicken thighs dry with paper towels.
- Season them all over with your chosen BBQ rub, as well as salt and pepper to taste.
- Let them sit at room temperature for about 15-30 minutes to absorb the flavors.
- Prepare the Smoker:
- Preheat your smoker to 250°F (121°C).
- Place the chicken thighs on the smoker rack, skin side up, ensuring they are spaced out evenly.
- Smoke the Chicken:
- Smoke the chicken thighs for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Make the Dr. Pepper BBQ Glaze:
- In a saucepan over medium heat, combine the Dr. Pepper, BBQ sauce, apple cider vinegar, Worcestershire sauce, honey, garlic powder, and onion powder.
- Bring to a simmer, stirring occasionally until the sauce thickens and reduces by about one-third, which should take around 15-20 minutes.
- If you’d like a bit of heat, add a pinch of cayenne pepper or smoked paprika.
- Glaze the Chicken:
- In the last 15 minutes of smoking, brush the chicken thighs with the Dr. Pepper BBQ glaze. Continue to cook until the glaze is sticky and caramelized.
- Rest and Serve:
- Remove the chicken thighs from the smoker and let them rest for about 5-10 minutes.
- Serve hot with a side of coleslaw, grilled vegetables, or a rustic bread to soak up the extra glaze.
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