the Ingredients
For the marinade:
Special Equipment
- Weber® Smoque
- Probe thermometer
- Wire rack (optional)
Instructions
Tips from the Pit
- For crispier skin, place the chicken on a wire rack over a tray and refrigerate uncovered for 2–4 hours before marinating to dry the skin slightly.
- Use a meat thermometer for accuracy—overcooked thighs will dry out quickly.
- Add a pinch of brown sugar or dried herbs to the rub for your own signature twist.
- In a large bowl or sealable bag, combine the buttermilk, olive oil, vinegar or lemon juice, smoked paprika, cayenne (if using), and salt. Mix well.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 8 hours or overnight for best results.
- When ready to cook, remove the chicken from the marinade and pat dry with paper towels. Discard the marinade.
- In a small bowl, mix together the rub: kosher salt, coarse black pepper, and garlic granules. Sprinkle evenly over the chicken on all sides.
- Let the chicken rest at room temperature for 20–30 minutes before grilling.
- Set Up the Smoque: Preheat the Weber® Smoque for medium heat at 160–180°C (320–355°F). Preheat with the lid closed for 15 minutes.
- Cook the Chicken: Place the chicken thighs skin-side up on the cooking grate. Close the lid and smoke the chicken for 45–60 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh. If desired, finish the chicken with 5 minutes of direct high heat, skin-side down, for a crispier finish.
- Remove the chicken from the grill and let it rest for 5–10 minutes before serving.
- Pair with slaw, grilled corn, or potato salad for a classic BBQ plate.
In the Kitchen:
AT THE GRILL – WEBER® SMOQUE:
To serve:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
