Lee's Hickory Smoked Lemon Pepper Chicken Thighs. Easy Chicken Recipe Made With Two Of The Most Popular Flavors Perfectly Blended Together. Great recipe for Lee's Hickory Smoked Lemon Pepper Chicken. This method of cooking a chicken is by far my favorite.
Give this a try for sure! Great recipe for Hickory Smoked Lemon Pepper Chicken Salad. This is what I love to make out of any leftovers, from my smoked chicken recipe. You can have Lee's Hickory Smoked Lemon Pepper Chicken Thighs using 4 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lee's Hickory Smoked Lemon Pepper Chicken Thighs
- You need 6-8 of Bone in Chicken Thighs.
- You need of Kosher Salt (as needed).
- Prepare of Lemon Pepper Seasoning (as needed).
- It's as Needed of Soaked Hickory Chips.
I think it has a better texture. I will also use the dark meat as well. Great recipe for Lee's Hickory Smoked Lemon Pepper Chicken Thighs. This is the very same as my hickory smoked whole chicken.
Lee's Hickory Smoked Lemon Pepper Chicken Thighs step by step
- Liberally season chicken thighs with kosher salt and lemon pepper. (both sides) Do not use regular iodized table salt!!!.
- Place on a wire rack uncovered in the refrigerator overnight. Let the kosher salt work it's magic..
- While preparing your smoker let the thighs come to room temperature. Smoke skin side down at around 275 degrees for 1 hour. Turn the thighs bone side down, and cook until the internal temperature reaches around 170 degrees or so. Around another 15-20 minutes. Simple as it gets. Enjoy.
I just used bone in chicken thighs. Add buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract to the mixture. Remove backbone from chicken and flatten down. (Spatchcock) Generously season front and back side of chicken with Kosher Salt, and repeat with Lemon Pepper Seasoning. Rinse chicken with cold water and pat dry. Combine oil, BBQ rub, chipotle powder and lemon pepper in a small bowl.