Smoking chicken thighs on the Big Green Egg

There’s no better way to get an amazing ratio of price to taste than smoking up a batch of chicken thighs on the Big Green Egg. While grocery prices have soared in recent years, chicken thighs remain a solid value when you want a delicious, hearty meal. Back in the day, I could grab a pack for around $5. Now, in 2024, it’s a bit more expensive (imagine still paying $5 for a pack!), but even with rising costs, it’s still a bargain compared to restaurant prices.

For between $10-15 now, I can turn that same pack of chicken thighs into a meal that would easily go for $25+ at a restaurant.

So, how do you make it restaurant-worthy at home? It’s all about a great dry rub and the magic of the Big Green Egg.

What You’ll Need:

• A pack of chicken thighs, trimmed to your preference
• Dry rub of choice (store-bought or homemade)
• Wood chips (your favourite type)
• About two hours of your time

Directions:

When it comes to preparing meat, I like to keep it low-maintenance. Most of the time, the chicken thighs I buy are ready to go, but if there’s extra fat, I’ll give them a quick trim.

Here’s the step-by-step:

1. Prep the chicken: Wash the chicken thighs under cold water and pat them dry with paper towels. The dryer, the better for crisp skin.
   
2. Prepare the dry rub: If you’re making your own rub, get creative. For this smoke, I went with a simple store-bought mix that has all the spices of BBQ. I also added salt and pepper. I tend to keep my cooks basic and let the smoke from the Egg add the flavour.
   
3. Rub the chicken: Place the chicken in a pan and sprinkle the dry rub on both sides. Massage it into the meat with your hands, ensuring the rub is evenly distributed. Any leftover rub can be poured on top. Cover the pan with plastic wrap and let it rest in the fridge. If you’re short on time, an hour at room temperature works too.
   
4. Fire up the grill: Heat your Big Green Egg or smoker to around 450°F to get a good sear. This is where you’ll want those flames dancing. Toss in some wood chips for extra flavour if desired.
   
5. Sear the chicken: Place the thighs directly on the grill, cooking each side for about a minute. Don’t be alarmed if you see some blackening from the spice run, especially if you are using brown sugar—it’s what gives that amazing flavour and crispy skin.
   
6. Switch to indirect heat: Once the thighs are seared, set up your Egg for indirect heat. If you have a plate setter, this is the time to use it. Lower the temperature to around 300°F, place the thighs back on the grill, and let them smoke for 40-45 minutes. You’re aiming for an internal temp of 170°F.
   
7. Rest and serve: Once the thighs are done, let them rest for about five minutes before digging in. You’ll be rewarded with juicy, sweet, and spicy chicken thighs with a perfect smoky flavour.

Every time I make this recipe, I tweak the spice mix depending on my mood. My teenage boys love the crispy skin so much that they’ll eat it before anything else.

So there you have it, a meal that can easily serve 4-6 people for around $15, with restaurant-quality flavour right at home.

Want to see more of my Big Green Egg creations? Follow along on Instagram at @LikeADad.

What have you cooked on your Big Green Egg or smoker lately? I’d love to hear about it and any tips you can share.