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Flavorful Smoked Chicken Thighs Recipe with Tangy Alabama White BBQ Sauce Made Easy

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Smoky, juicy chicken thighs paired with a creamy, tangy Alabama white BBQ sauce that offers a unique twist on traditional BBQ flavors. Perfect for weekend cookouts or casual dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg), preferably organic or free-range
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1½ tsp salt (kosher or sea salt)
  • 1 tsp freshly ground black pepper
  • ¾ cup mayonnaise (about 180 ml), good-quality like Duke’s or Hellmann’s
  • ¼ cup apple cider vinegar (about 60 ml)
  • 2 tbsp prepared horseradish
  • 1 tbsp honey
  • 1 tbsp yellow mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels to help the skin crisp.
  2. Rub olive oil evenly over each chicken thigh.
  3. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper.
  4. Sprinkle the seasoning mix over the chicken, massaging gently to cover all sides.
  5. Let the chicken rest at room temperature for 20-30 minutes while preparing the smoker and sauce.
  6. In a mixing bowl, whisk together mayonnaise, apple cider vinegar, horseradish, honey, mustard, Worcestershire sauce, garlic powder, salt, and pepper.
  7. Taste and adjust seasoning if needed. Cover and chill the sauce until ready to serve.
  8. Preheat your smoker for indirect cooking at around 275°F (135°C). Add preferred wood chips such as hickory or applewood.
  9. Arrange the chicken thighs skin-side up on the smoker racks, leaving space between each piece.
  10. Smoke the chicken for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C). Avoid opening the smoker too often.
  11. Use a meat thermometer to check the thickest part of the thighs, avoiding bones.
  12. If the skin isn’t crispy enough, finish the chicken on a preheated grill for 3-5 minutes skin-side down.
  13. Remove the thighs and let them rest for 10 minutes covered loosely with foil.
  14. Generously brush or drizzle the Alabama white BBQ sauce over the smoked chicken thighs and serve extra sauce on the side.

Notes

Dry the chicken skin thoroughly before seasoning to ensure crispiness. Maintain steady heat in the smoker for even cooking. The Alabama white BBQ sauce is best served cold or at room temperature and should be added after smoking. The sauce can be made a day ahead to enhance flavor. For a spicy kick, add cayenne pepper or hot sauce to the BBQ sauce. If no smoker is available, grill over indirect medium heat for 25-30 minutes and finish with direct heat to crisp skin.

Nutrition

Keywords: smoked chicken thighs, Alabama white BBQ sauce, BBQ chicken, smoked chicken recipe, tangy BBQ sauce, outdoor cooking, easy BBQ recipe

Find it online: https://blixfood.com/flavorful-smoked-chicken-thighs-recipe-with-tangy-alabama-white-bbq-sauce-made-easy/