Jamaican Inspired Smoked Chicken Thighs.
These chicken thighs were coated with Duck Fat, seasoned heavily with Casa M Spice Jerk Chain and Chain Reaction, then smoked on the Oklahoma Joe’s Bronco Pro over B&B Charcoal until they were juicy, tender, and packed with flavor.
See it made.
These chicken thighs were coated with Duck Fat, seasoned heavily with Casa M Spice Jerk Chain and Chain Reaction, then smoked on the Oklahoma Joe’s Bronco Pro over B&B Charcoal until they were juicy, tender, and packed with flavor.
Ingredients
Method
-
01
Trim and prep chicken thighs
10 minRemove excess skin and fat from all 8 bone-in thighs.
-
02
Coat with duck fat and season
10 minApply duck fat spray first, then generous Jerk Chain layer, then lighter Chain Reaction layer on all sides.
-
03
Light smoker and preheat to 275°F
20 minUse B&B Charcoal in the Oklahoma Joe's Bronco Pro; allow temp to stabilize at 275°F.
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04
Smoke chicken thighs to 165–175°F
80 minPull thighs when internal temp reads 165–175°F; check with thermometer toward end of cook.
-
05
Rest chicken before serving
10 minResting allows juices to redistribute for maximum moisture.
From Mike's Notebook
Pull the thighs closer to 175°F rather than 165°F — the extra heat breaks down the connective tissue and gives you that fall-off-the-bone tenderness without drying out the meat.
After applying the Duck Fat Spray, let the Jerk Chain sit on the skin for at least 15 minutes before the Chain Reaction goes on so the first layer has time to penetrate and form a tacky base that holds everything together on the smoke.
If the skin isn't crisping up the way you want near the end of the cook, open the vents wide on the Bronco Pro and let the temperature climb to 325°F for the last 10–15 minutes to render it out before you pull them.
The finished dish.
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