Smoked Chicken Burnt Ends Recipe | Easy BBQ Chicken Thighs

Move over beef brisket, there is a new king of the backyard smoker! 

If you love traditional BBQ burnt ends but want a faster, more budget-friendly alternative that stays unbelievably moist, this chicken thigh recipe is exactly what you need.

We walk you through making a custom sweet & spicy dry rub, an easy way to debone chicken thighs yourself to save money, and a multi-layered spicy BBQ glaze featuring Sriracha and honey.

Ingredients

Chicken

• 2 to 2.5 lbs Chicken Thighs (Bone-in, skin-on is cheaper!)
• 1 tbsp Bold & Spicy Mustard (or regular yellow/Dijon) 

Spice Rub

• 2 tbsp Brown Sugar
• 2 tbsp Smoked Paprika
• 1 tbsp Kosher Salt
• 1 tbsp Black Pepper
• 1 tbsp Chili Powder
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Dry Mustard

Glaze

• 1/2 cup Barbecue Sauce
• 1 tsp Garlic Powder
• 2 tbsp Sriracha
• 2 tbsp Honey

Instructions

1. Prepare the Spice Rub: In a small bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, chili powder, cayenne pepper, garlic powder, onion powder, and dry mustard. Mix well and set aside.
2. Prep the Chicken: Debone the chicken thighs by running a sharp knife closely along both sides and underneath the bone to remove it. Remove the skin by pulling it back and slicing it off at the end. Trim off any excess fat.
3. Cut the Chicken: Cut the deboned, skinless chicken thighs into approximately 1.5-inch bite-sized cubes.
4. Bind and Season: Place the cubed chicken into a bowl and add about 1 tablespoon of mustard. Toss the chicken until it is evenly coated (this acts as a binder). Next, generously coat the chicken with the spice rub, tossing to ensure every piece is heavily covered. Let the chicken sit for 30 minutes to an hour.
5. Smoke the Chicken: Preheat your smoker/barbecue to 275°F. Place the seasoned chicken pieces on the smoker and cook for about 1 hour to 1 hour and 15 minutes (or until they reach an internal temperature of 165°F). They should develop a nice bark on the outside but still have some give/juiciness when squeezed.
6. Make the Sauce: While the chicken finishes, mix the barbecue sauce, garlic powder, Sriracha, and honey in a bowl. (Pro-Tip: If your honey is too thick, pop the sauce mixture into the microwave for about 30 seconds to help it melt and mix smoothly.)
7. Sauce the Chicken: Remove the chicken from the smoker. Place the cooked chicken into a bowl and pour the sauce over the top, tossing until all the pieces are completely coated.
8. Caramelize: Transfer the sauced chicken to an aluminum roasting pan (or a foil-lined baking pan) and spread them out evenly. Cover the pan with aluminum foil.
9. Final Bake: Crank the heat on your smoker/barbecue up to 350°F. Place the covered pan back onto the heat for 30 minutes. After 30 minutes, remove the foil and cook for an additional 15 minutes to let the sauce caramelize and get nice and sticky.
10. Serve: Remove from the heat, let them cool slightly, plate them up, and enjoy!