American · Dinner
BBQ Smoked Chicken (Keto)
Bone-in chicken thighs rubbed with a sugar-free spice blend of smoked paprika, garlic powder, and cayenne, then smoked low and slow over wood at 250°F until the skin renders crisp and the meat pulls tender. Basted with a butter and mustard mop, served with a creamy dill sour cream dip.
$4
15 minsPrep
120 minsCook
135 minsTotal
MediumLevel
Nutrition per serving
473Calories
37.1gProtein
33.6gFat
3.9gCarbs
0.8gSugar
1.6gFiber
1130mgSodium
292mgChol
12.2gSat Fat
286mgPotassium
32mgCalcium
1.4mgIron
0.7mcgVitamin B12
1.2mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
Instructions
1
Prep
Pat the chicken thighs dry with paper towels and loosen the skin so the rub penetrates every surface.
2
Prep
Combine smoked paprika, garlic powder, cayenne, salt, and black pepper in a small bowl.
3
Prep
Rub the spice mixture all over and under the chicken skin.
4
Rest
Leave the rubbed thighs uncovered on a rack for 40 minutes until the surface becomes tacky.
5
Roast
Set the smoker to 250°F with wood chunks, place thighs skin-side up, and smoke for approximately 2 hours until the internal temperature reaches 175°F and skin is crisp.
6
Plate
Whisk melted butter with dijon mustard and brush over the smoked thighs. Stir together sour cream and fresh dill for a dip and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thighs, skin on
- 2 tbsp2 tbsp smoked paprika
- 2 tsp2 tsp garlic powder
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 2 tbsp28g butter, melted
- 4 tsp4 tsp dijon mustard
- 4 tbsp60g sour cream
- 2 tsp2 tsp fresh dill
