Smoked Chicken Thighs Recipe
1 pack chicken thighs (9-10 count)
1 bottle Lawry’s seasoning
Mesquite wood chunks
- Rinse thighs in cold water, cutting away excess fat and skin, pat dry. Sprinkle liberally with Lawry’s seasoning on both sides and set aside.
- Fire up the smoker to around 110-120°C. Smoke thighs for 3 hours.
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