Taste the Air-Chilled Difference®

Smoked Chicken Thighs With Beer Barbecue Sauce

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Smoked Chicken Thighs With Beer Barbecue Sauce
Easy Recipe

Serves 3 to 4

  • 1 package wood chips
  • 1 package Smart Chicken bone-in thighs
  • ¼ cup barbecue rub
  • ½ onion, diced
  • 2 cloves garlic, smashed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chipotle powder
  • 1 tablespoon butter
  • ½ cup brown sugar
  • ¼ cup molasses
  • 1 cup ketchup
  • 1¼ cups cider vinegar
  • 1 can Thunderhead Prairie Peach Wheat Ale (or any peach-flavored ale
  • 1 (6-ounce) can tomato paste

Put the wood chips in a smoker and preheat to 250°F. Rub chicken thighs with barbecue rub. Add the chicken to the smoker skin side up. In a sauce pan, cook onion, garlic, salt, pepper, and chipotle until onion is soft. Add the remaining ingredients and simmer until it thickens and is reduced by half. Transfer to a blender, and pulse until smooth. After the chicken has smoked for one hour, use a brush to glaze with the barbecue sauce every fifteen minutes until the internal temperature reaches 165°F. Allow chicken to rest ten minutes before serving.