Smoked boneless skinless chicken thighs?

[Mark Dordahl]

I picked up a package of boneless skinless chicken thighs at Sam's Club and grilled them today. We thought they were a bit too fatty and didn't really care for them. Could I smoke them and render out all or most of the fat or are they too small for the smoker which would result in them drying out?

 

[K Kruger]

Drying out comes from overcooking.

You can use the WSM if you wish or you can use your grill, instead cooking them at more moderate temps, indirectly, so as to prolong the cook a bit and allow the fat to render more. You can cook till done this way, or you can finish over direct heat for a few minutes per side.

Alternatively, you can cook gently (in the grill or smoker) for a while, then place in a pan or already heated sauce, placing the pan in the grill or cooker and allowing the thighs to simmer gently. The sauce transfers heat effectively, cooking them through, but also maintains moisture in the meat longer (as long as you don't simmer too long), allowing for a longer cook as well.

 

[Bill Spearman]

Mark, the alternative method Kevin espouses is the way to go. Produces tender, moist thighs every time.