Step 1

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.

Step 2

In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients.

Step 3

Open the bag and carefully drop in the chicken.

Step 4

Allow to marinate in the fridge for 1-12 hours.

Step 5

Heat the smoker to 225 for 10 minutes.

Step 6

Pour the chicken and marinade into a disposable metal pan and close the lid. Smoke the chicken for 10 minutes.

Step 7

Turn the heat to 400 and cook for 15 minutes longer.

Step 8

Flip the chicken over and cook for 10-15 minutes more or until 165 degrees.

Step 9

Remove the chicken to a cutting board and tent with foil.

Step 10

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.

Step 11

In a small dish stir the water and cornstarch together, then whisk together with the marinade and cook until slightly thickened.

Step 12

Remove from the heat and serve with the chicken immediately.