Ingredients

1 pack chicken thighs (9-10 count)
1 bottle Lawry’s seasoning
Mesquite wood chunks

Preparation

1. 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.
2. Fire up the smoker to around 110-120°C. Smoke thighs for 3 hours.

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