Description

Juicy, bone-in chicken thighs smoked with a savory dry rub and finished with a sticky, tangy balsamic glaze for a perfect summer dinner.

Ingredients

Scale

3 lbs bone-in, skin-on chicken thighs
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1.5 tsp kosher salt
1 tsp black pepper
1 cup balsamic vinegar
1/4 cup honey
1 tbsp Dijon mustard
2 cloves garlic, minced
2 tbsp cold butter, cubed

Instructions

Pat chicken thighs dry with paper towels to ensure crisp skin. Season generously with kosher salt and black pepper.
Mix smoked paprika, garlic powder, and onion powder in a small bowl. Sprinkle evenly over chicken thighs and press into the meat. Let rest while preparing glaze.
In a saucepan, combine balsamic vinegar, honey, Dijon mustard, and minced garlic. Whisk over medium heat until simmering.
Simmer glaze for 10-12 minutes, stirring occasionally, until reduced by one-third and coats the back of a spoon.
Remove from heat and whisk in cold butter cubes one at a time until melted and glossy. Set aside.
Preheat smoker or grill to 225°F – 250°F (107°C – 121°C) using hickory or applewood. Place chicken skin-side up over indirect heat.
Smoke chicken for 45-60 minutes until internal temperature reaches 165°F (74°C).
Brush a generous layer of balsamic glaze over each thigh. Return to smoker for 5 minutes to set the glaze.
Serve immediately.

Notes

Patting the chicken dry is crucial for crisp skin. Do not glaze at the beginning of cooking as the sugar will burn. Glaze only in the last 5 minutes. If using Morton’s salt instead of Diamond Crystal, reduce amount to 1 tsp. Chicken thighs can be frozen without glaze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 2 thighs per serving
Calories: 380
Sugar: 10
Sodium: 450
Fat: 24
Saturated Fat: 7
Carbohydrates: 12
Protein: 32

Keywords: smoked chicken, balsamic glaze, chicken thighs, smoker recipe, summer dinner, balsamic reduction, hickory chicken