Super-Simple Salt-n-Pepper Chicken

Simple, wholesome, juicy, winner winner chicken dinner.

  • Chicken thighs
  • Salt
  • Pepper
  • Gluten free, no sugar chicken rub

Heat your cooker to 300° F. I normally cook the chicken at a higher temperature, but I was experimenting with a slow steady cook to a specific temperature. If I undershoot, we die from salmonella (which is bad), if I overshoot, I eat parched meat (which is worse). Spoiler: I nailed it.

Start by pulling the skin away from the top of the thigh. There’s a really easy way to do this, there’s one side that will pull up easily. If you do one of the other two sides, you’ll get mad at the chicken. Sprinkle the rub on the naked chicken, then fold skin back over. Add salt and pepper.

Add directly to the smoker, skin side up. At the 45 minute mark, I flip them over, cook for another 45 minutes and check temperature. This means you have 1.5 hours to go do something active. Get your butt outside and do something. 30 minutes will do your body wonders. I also recommend sitting and doing some reading/meditating. The sound of your cooker sizzling and the smell of smoking chicken will give you the Fast Pass to deflating your ego.


Pull the chicken right at 160 F. Place in a casserole dish, and cover tightly with aluminum foil. Let the chicken rest for 10 minutes. The temperature will slowly climb up to the essential 165° F.

You are now relaxed, fitter, funner, and hungry. How about a treat.

I added corn to the cooker at the halfway point. The smoked apples were a perfect pairing to the chicken.

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