Accelerando Chicken Thighs

Accelerando Chicken Thighs

A chicken thighs recipe so easy, it shouldn't be this good! Yet here we are, this Accelerando chicken thighs recipe fully lives up to its name.

Thank you Ronnie Wingo (@babagonkybbqllc) for sharing this banger of a recipe with our community! 

You Will Need

The Prep

Let's prep the chicken thighs. Getting yours with the bones and skin doesn't mean you should there's no unwanted excess fat, so trim that off the chicken thighs.

Next, spray those chicken thighs with the spray oil (or rub with regular oil). Make sure you get both sides as well as the inside of the chicken. Then season all sides with pepper, salt, and the Dirty Bird rub.

The Cook

Let chicken set at room temperature. In the meantime, prep and heat your smoker to 275ºF (135ºC), preferably using charcoal and hickory wood for smoke. Remember, the temperature might spike up when you add the wood - if it does, let it settle back down.

Once the heat and blue smoke are rolling, place the chicken thighs on the smoker. Let them cook up to an internal temperature of about 185ºF (85ºC).

The Payoff

When the thighs hit the temperature goal, pull them off the smoker and place on a sheet of tin foil. Brush with your favorite Cherry Habanero BBQ Sauce, and place back on the pit. You are now looking for an internal temp of 195-200ºF (90-93ºC) - once hit, they are finished.

Serve with your favorite sides or dipping sauce, and enjoy!

Once again, thanks to Ronnie Wingo (@babagonkybbqllc) for sharing this recipe with us. 

Catch you on the next one!


Submit your own recipe. Embrace greatness.

Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.

Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.

Also in Recipes

Overnight Pork Butts on a Pellet Grill

Effortlessly smoke tender, juicy pork butts overnight on your pellet grill. Perfect for no-fuss, delicious BBQ. Wake up to mouth-watering aromas and ready-to-shred pork.

The EASIEST Overnight Pork Butts On A Pellet Grill EVER!

On today’s video, I’m showing you how to make the easiest, overnight pork butt you’ve ever made in your life! For this pork butt, we’re firing up the Traeger with hickory pellets, but you use whatever cooker, and pellets, you want, just make sure it’s ready to run at 225°F overnight. This video is perfect for beginners that are looking for an easy pork butt recipe. First, I’ll show you how I do a light trim, then we’ll apply a mustard binder, rub it up, and set it on the smoker. And, if you don’t want to trim the fat off, you don’t even have to do that! Seriously, it doesn’t get much easier than this smoked pork butt recipe. Even though we aren’t injecting these pork butts, I’ll tell you what I would use if we decided to. And make sure you’re paying attention because I’m showing you exactly how to rack these pork butts for the perfect smoke. Plus, if you’re smoking in the cold, I’ll tell you how I maintain the perfect temperature in my smoker. Once you’ve got the pork butts perfectly placed, shut the lid and don’t touch them for at least 12 hours. When that time is up, I’ll show you how to check the temp, get the perfect wrap, and we’ll finish up the cooking process. Once the pork butts are complete, we’ll shred it, make some killer sandwiches, and what doesn’t get eaten, we’ll store for later. Enough talking, let’s get to cooking.
5 Minute Brisket Chili on a Weber

Transform yesterday's brisket into today's feast with this 5-Minute Brisket Chili recipe! Breathe new life into leftovers for a quick, flavorful, and satisfying meal.

Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.