Smoked Spicy Sugar Chicken Thighs

Smoked Spicy Sugar Chicken Thighs

Rick Lane's Smoked Spicy Sugar Chicken Thighs

This bold, smoky, and slightly sweet chicken is packed with deep flavors, thanks to Give Me Some (Spicy) Sugar seasoning. The Creole mustard locks in the moisture and adds a kick, while the Braswell’s Ole Smokehouse Moppin’ Sauce creates a beautiful glaze. Whether you're cooking for a backyard BBQ or just a casual meal, this smoked chicken is guaranteed to impress.

Ingredients

Instructions

Step 1: Prep the Chicken

  1. Wash & pat dry the chicken thighs. This helps the seasoning stick better.
  2. Rub each thigh with Creole mustard, making sure to coat evenly.
  3. Generously season both sides with Give Me Some (Spicy) Sugar seasoning.
  4. Let the chicken sit for at least 30 minutes (or overnight for deeper flavor).

Step 2: Fire Up the Smoker

  1. Preheat your smoker to 250°F. Use hickory or pecan wood for the best smoke flavor.

Step 3: Make the Mop Sauce

  1. While the chicken is smoking, mix:
    • ¼ cup Braswell’s Ole Smokehouse Moppin’ Sauce
    • 1 tbsp Give Me Some (Spicy) Sugar seasoning
  2. Stir well and set aside.

Step 4: Smoke & Mop the Chicken

  1. Smoke the chicken for 1 hour without touching it.
  2. After 1 hour, start basting the chicken with the mop sauce every 15-20 minutes to build layers of flavor.
  3. Continue smoking until the internal temperature reaches 165°F (about 1.5-2 hours total).

Step 5: Rest & Serve

  1. Remove the chicken from the smoker and let it rest for 5-10 minutes.
  2. Cut into pieces or serve whole with your favorite sides.


🔥 Tag @ricklanebbq on Instagram when you make it! #SpicySugarChicken #RickLaneBBQ

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