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Steps to Make Favorite Lee's Hickory Smoked Lemon Pepper Chicken Thighs

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Lee's Hickory Smoked Lemon Pepper Chicken Thighs

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We hope you got benefit from reading it, now let’s go back to lee's hickory smoked lemon pepper chicken thighs recipe. To cook lee's hickory smoked lemon pepper chicken thighs you need 4 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Lee's Hickory Smoked Lemon Pepper Chicken Thighs:

  1. Take 6-8 of Bone in Chicken Thighs.
  2. Use of Kosher Salt (as needed).
  3. Get of Lemon Pepper Seasoning (as needed).
  4. Prepare as Needed of Soaked Hickory Chips.

Instructions to make Lee's Hickory Smoked Lemon Pepper Chicken Thighs:

  1. Liberally season chicken thighs with kosher salt and lemon pepper. (both sides) Do not use regular iodized table salt!!!.
  2. Place on a wire rack uncovered in the refrigerator overnight. Let the kosher salt work it's magic..
  3. 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.

This is called dry brining. as needed Lemon Pepper Seasoning; as needed Soaked Hickory Wood Chips; Steps. 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. Hickory Smoked Chicken Directions Soak your hickory and apple wood chunks in water for a couple hours to allow them to smoulder instead of burn out quickly. It is important to use half hickory and half apple wood because hickory is a dense wood that can have a bitter flavor if used solely by itself on chicken. Drain reserved wood chips, and place on coals.

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