Chicken thighs are one of those cuts of meat that chefs like to go on about. They are tender, juicy and when fried or prepared on a smoker they can become something truly incredible. As a rule, I do not keep a lot of chicken breast in my freezer, thighs are much less expensive, and their flavor/texture is overall superior at a much lower price point.
Running my smoker is a treat, and I love to do big barbecues with a ton of friends and family around. Sadly that isn’t really feasible right now considering social distancing and personal responsibility. So, I have taken to smoking a pack of chicken thighs on my day off every week. This allows me to scratch the proverbial BBQ itch, while also producing a wholesome and delicious protein option for sandwiches or salads. Here is the recipe I am using at the moment!