Hot on the heels of last weekend's success with wings in my Smokette,
http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...t_topic;f=3;t=003493
I decided to try the same recipe on thighs.
I tweaked the recipe by cutting the oil to 1/2 cup and using "ground red pepper" intead of chili seasoning.
Let them go about 2.5 hours at 250.
They turned out great - good spice kick but not enough to upset the women-folk.
Tender and not dried out.
Almost like good Tandoori chicken - except smoked :-)
I stuck them under the broiler for a few minutes but that wasn't really necessary because the family prefers peeling off the "mositure retention blanket" (skin) anyways.
I'm liking this Smokette chicken thing !!
BTW, should you have any left-overs, they make fantastic smoked chicken salad sandwiches the next day !
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