Ingredients

4 chicken thighs, bone-in, skin-on
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon New Mexico chile powder
2 teaspoons light brown sugar
1/2 cup bbq sauce

Directions

Preheat the smoker to 275°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.

Trim any excess skin off of the chicken thighs, set aside.

In a small bowl mix together the garlic powder, onion powder, salt, pepper, paprika, chile powder, and brown sugar. Rub the spice mixture all over the chicken, set aside.

Once the smoker is to temperature, place the chicken thighs directly on to the grates, skin side up. Close the lid and cook for 45 minutes or until the thighs reach an internal temperature of about 140°F.

Turn the thighs over and baste it with the bbq sauce. Turn them back over, skin side up, and brush with bbq sauce.

Close the lid and cook for an additional 45 minutes or until the chicken thighs reach an internal temperature of 165°F.