Smoked Mexican Chicken

This Smoked Mexican Chicken is delicious, with just the right amount of citrusy heat and spices. The slow smoking method makes sure that the chicken thighs are juicy, tender, and smoky. This makes them a favorite at barbecues and works well with other foods.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup orange juice
• 1/4 cup lime juice
• Wood chips for smoking

Instructions:

Put smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl

Mix the spices together to make the spice rub

Make sure the chicken thighs are well covered by rubbing the spice mixture all over them

For at least 30 minutes, let them sit in the sauce

Before you put the wood chips in the smoker, heat it up to 225F 107C

Skin side up, put the chicken thighs that have been marinated on the grill grates

Mix orange juice and lime juice together, and brush the chicken with the citrus mix every 30 minutes while its smoking

It should take about 2 to 2

5 hours of smoking the chicken for it to reach an internal temperature of 165F 74C

Take the smoked Mexican chicken out of the smoker when its done and let it rest for 10 minutes before you serve it