Mediterranean Chicken Thighs

5/10/2024 – This was made with large thighs from a 10 lb. bag of leg quarters. Four were seasoned with our Mediterranean Seasoning blend and six with Kit’s Creole Seasoning.

Loosely followed

  1. Drybrined trimmed thighs the day before.
  2. An hour before smoking shook on our Mediterranean seasoning and the Creole Seasoning.
  3. Preheated Rectec to 375°.
  4. Smoked to an IT of 160°.
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