2 tablespoons adobo sauce (from the chipotle pepper can)
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
Wood pellets (hickory or mesquite for a robust, smoky flavor)
Directions
Preheat the Pellet Smoker: Preheat your pellet smoker to 375°F (190°C). Choose wood pellets that complement the bold flavors of chipotle, such as mesquite or hickory.
Prepare the Chicken Thighs: Pat the boneless, skinless chicken thighs dry with paper towels to ensure proper adherence of the seasoning.
Create the Chipotle Marinade: In a bowl, combine olive oil, minced chipotle peppers, adobo sauce, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Mix well to form a flavorful chipotle marinade.
Coat the Chicken Thighs: Place the chicken thighs in a bowl or zip-top bag and coat them evenly with the chipotle marinade. Ensure each thigh is well-covered with the mixture.
Marinate the Chicken: Allow the chicken to marinate for at least 30 minutes to let the chipotle flavors penetrate the meat. For more intense flavor, you can refrigerate and marinate for up to 4 hours.
Place Chicken in the Pellet Smoker: Arrange the marinated chicken thighs directly on the preheated smoker grates.
Smoke the Chicken Thighs: Smoke the chicken at 375°F for approximately 30-40 minutes, or until the internal temperature reaches 165°F (74°C). The thighs should have a beautiful golden-brown color with a slightly crispy exterior.
Rest and Serve Once the chicken reaches the desired temperature, remove it from the pellet smoker and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the meat moist.
Garnish and Enjoy: Garnish the chipotle boneless, skinless chicken thighs with fresh cilantro or lime wedges if desired. Serve them hot with your favorite sides, such as rice, quinoa, or grilled vegetables.
