Ingredients

The following ingredients have 4 Servings
  • 5-7 Chicken thighs (Boneless, skinless)
  • 1/4 Cup Honey
  • 1/2 Cup Soy Sauce
  • 1/8 teaspoon All Spice
  • 1/8 teaspoon Cayenne
  • 1/4 teaspoon Cinnamon
  • 1 teaspoon Ginger (ground)
  • 1/2 Onion (Yellow, minced)
  • 5 Cloves Garlic (minced)
  • 1/3 Cup Dark Brown Sugar (or up to 2/3 Cup (See Note))
  • 1 Tablespoon BBQ Rub
  • 2 teaspoons Cornstarch
  • 1 teaspoon Water

Instruction

  • Before beginning, decide if you’d like to smoke the thighs directly on the smoker or in a pan, (which is how I choose to do it). If directly on the grill, you’ll need to save some of the marinade for serving. 
  • In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients. 
  • Open the bag and carefully drop in the chicken. 
  • Allow to marinate in the fridge for 1-12 hours. 
  • Heat the smoker to 225 for 10 minutes. 
  • Pour the chicken and marinade into a disposable metal pan and close the lid. Smoke the chicken for 10 minutes. 
  • Turn the heat to 400 and cook for 15 minutes longer. 
  • Flip the chicken over and cook for 10-15 minutes more or until 165 degrees.
  • Remove the chicken to a cutting board and tent with foil. 
  • Pour the remaining marinade into a small saucepan and heat to a boil. If you smoked the chicken directly on the grill, use the marinade that you reserved for the next steps.
  • In a small dish stir the water and cornstarch together, then whisk together with the marinade and cook until slightly thickened. 
  • Remove from the heat and serve with the chicken immediately.