Smoked Lemon Pepper Chicken Thighs Recipe
Experience the perfect harmony of smoky, sweet, and tangy flavors with these Smoked Lemon Pepper Chicken Thighs. Marinated in a Japanese barbecue sauce and BBQ rub, smoked over cherry wood, and finished with a luscious hot lemon pepper glaze and roasted garlic, this recipe delivers juicy, flavorful chicken with a delightful kick that’s perfect for any gathering or weeknight dinner.
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 10 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
Ingredients
Chicken Marinade and Seasoning
- 3 pounds Chicken thighs
- ¼ cup Bachan’s Japanese Barbecue Sauce
- 4 tbsp BBQ rub
Hot Lemon Pepper Sauce
- 3 tbsp Hot honey
- ¼ cup Hot honey (additional for glazing)
- 1 stick Butter
- Juice from 1 lemon
- 1 tbsp Lemon zest
- 1 head Roasted garlic
Garnish
- 2 tbsp Lemon zest
- 2 tbsp Coarse cracked black pepper
Instructions
- Marinate the chicken: Drizzle Bachan’s Japanese Barbecue Sauce over the chicken thighs, then generously season both sides with BBQ rub. Place the chicken uncovered in the fridge and let it marinate for at least 1 hour or preferably overnight to infuse deep flavors.
- Preheat the smoker: Set your smoker to 250°F and add cherry wood chips or chunks for a sweet, smoky aroma that complements the chicken beautifully.
- Smoke the chicken: Arrange the chicken thighs on the smoker grate away from direct heat (indirect smoke) and smoke for about 1 hour to develop a delicious smoky crust.
- Roast the garlic: Cut the top off the head of garlic, drizzle with olive oil, then wrap tightly in foil. Roast in a 400°F oven for 45 minutes or until the garlic becomes soft and darkened, perfect for blending into the sauce.
- Prepare the hot lemon pepper sauce: In a saucepan over medium heat, combine all sauce ingredients: hot honey, butter, lemon juice, lemon zest, and roasted garlic. Simmer for 5-7 minutes until well combined and thickened. For a smooth texture, blend the sauce for 20 seconds if needed.
- Increase smoker temperature and glaze: Raise the smoker temperature to 350°F. Glaze the chicken thighs with the additional ¼ cup hot honey and continue smoking for another 15-20 minutes to caramelize the glaze and bring the internal temperature to 170°F.
- Rest and finish: Remove the smoked chicken thighs from the smoker once fully cooked. Brush hot lemon pepper sauce evenly on both sides of each thigh.
- Garnish and serve: Sprinkle the chicken thighs with fresh lemon zest and coarse cracked black pepper for an extra burst of flavor and visual appeal. Serve immediately and enjoy!
Notes
- For best flavor, marinate the chicken overnight to allow the BBQ rub and sauce to penetrate deeply.
- If you don’t have a smoker, an oven with wood chips on a foil tray can mimic the smoking effect.
- Use a digital meat thermometer to ensure chicken reaches a safe internal temperature of 170°F.
- Roasted garlic adds sweetness and depth to the sauce; if unavailable, substitute with 1 tsp garlic powder.
- Adjust hot honey quantity to control the heat level according to your preference.
