Smoked Candied Garlic Chicken Thighs
If you like a sweet, smoky, and spicy flavor combo then I’ve a got a good one for ya today… this awesome recipe for Smoked Candied Garlic Chicken Thighs can be made on the smoker or Traeger pellet grill.
It’s pretty easy too with only a few simple ingredients in the marinade.
I made thing even easier for myself by using the already peeled garlic cloves.
How to make Smoked Candied Garlic Chicken Thighs
First we will make the marinade for the chicken in a food processor or blender.
Add 1/3 cup each of soy sauce, honey, and brown sugar.
Plus 14 to 16 garlic cloves (I obviously wasn’t done adding my garlic before snapping this pic).
Blend this for about a minute to make sure the garlic gets blended well.
Then add the marinade to a gallon size plastic bag with 8 to 10 chicken thighs.
Season with some kosher salt, pepper, and crushed red pepper flakes.
And massage the bag until combined and marinate in the fridge for a few hours or overnight.
Next remove the chicken and season again on all sides with more kosher salt, pepper, and crushed red pepper flakes.
Set your smoker or Traeger pellet grill to 250 degrees.
And place the thighs right on the grill grate for 2 1/2 to 3 hours total.
Flipping halfway through.
Smoked Candied Garlic Chicken Thighs are just as juicy and flavorful as they look!
Side note about smoked chicken skin… it’s not going to be crispy like if you fried them.
It’s just a fact of life about smoked chicken skin, but we are BIG fans even without a crispy skin.
You could always try my recipe for Traeger Crispy Chicken Wings for a secret trick on the pellet grill.
Such a unique chicken dinner!
YUM 🙂
If you like Smoked Candied Garlic Chicken Thighs, you might also like these recipes…
Smoked Garlic Cowboy Butter
Traeger Lemon Herb Turkey Tenderloins
Smoked Chili Cheese Dip
Best Smoked Chicken Wing Recipes
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Smoked Candied Garlic Chicken Thighs
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/3 cup brown sugar
- 14 to 16 cloves garlic
- kosher salt, pepper, crushed red pepper flakes
- 8 to 10 bone in, skin on chicken thighs
Instructions
- Put the soy sauce, honey, brown sugar, and garlic in a blender or food processor. Blend for a minute.
- Put the chicken thighs in a gallon size plastic bag with some kosher salt, pepper, and crushed red pepper flakes. Add the garlic mixture, massage the bag until evenly combined, and marinate in the fridge for several hours or overnight.
- Remove the chicken thighs and season with more kosher salt, pepper, and crushed red pepper flakes.
- Set your smoker or pellet grill to 250 degrees. Place the chicken on the grill grate for 2 1/2 to 3 hours, flipping halfway through. Internal temperature should be above 165 degrees.
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