Warning, this recipe works better as an appetizer, even my kids loved a few strips, but we’re done fast.
This is a tasty and weird recipe, best used as an appetizer,, but wanted to share for any members with kids on a Takis craze. In my area Takis are the alpha snack food for kids aged 4-18. All neighborhood kids are addicted to them like crack. To be fare, Takis are delicious, but definitely not healthy. So, I did the logical thing and tried to incorporate into smoking/grilling. Nothing complicated.
Glazed the Chicken thighs after Grilled using heavy smoke from tube.
After setting the glaze at 350, sprinkled on the crushed Takis
The plate.
The recipe;
Ultimate Smoky & Spicy Takis-Crusted Chicken Thighs
This recipe creates chicken thighs with four distinct layers of flavor and texture: juicy, deeply seasoned meat from the dry brine; a savory, smoky crust from the rub and initial cook; a sticky, sweet, and spicy layer from the chipotle glaze; and a final, electrifying crunch from the Takis crust.
This is a tasty and weird recipe, best used as an appetizer,, but wanted to share for any members with kids on a Takis craze. In my area Takis are the alpha snack food for kids aged 4-18. All neighborhood kids are addicted to them like crack. To be fare, Takis are delicious, but definitely not healthy. So, I did the logical thing and tried to incorporate into smoking/grilling. Nothing complicated.
Glazed the Chicken thighs after Grilled using heavy smoke from tube.
After setting the glaze at 350, sprinkled on the crushed Takis
The plate.
The recipe;
Ultimate Smoky & Spicy Takis-Crusted Chicken Thighs
This recipe creates chicken thighs with four distinct layers of flavor and texture: juicy, deeply seasoned meat from the dry brine; a savory, smoky crust from the rub and initial cook; a sticky, sweet, and spicy layer from the chipotle glaze; and a final, electrifying crunch from the Takis crust.
- Yields: 4-6 servings
- Prep Time: 20 minutes
- Brine Time: 4 to 24 hours
- Cook Time: Approx. 2 hours
Ingredients
Phase 1: The Chicken & Dry Brine/Rub
Phase 1: The Chicken & Dry Brine/Rub
- 3 lbs Boneless, Skin-on Chicken Thighs
- 2 tbsp Kosher Salt
- 1 tbsp Brown Sugar (packed)
- 1 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Black Pepper
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1 cup of your favorite BBQ Sauce
- 1-2 tbsp Adobo Sauce (from a can of chipotle peppers)
- 1/4 cup Honey or Maple Syrup
- 4 tbsp Unsalted Butter, cut into cubes
- 1 tbsp Apple Cider Vinegar
- 1 large bag (9.9 oz / 280g) Takis Fuego
Equipment
- Wood-burning smoker & your choice of wood chunks/chips (Apple or Cherry recommended)
- Wire rack and baking sheet
- Food processor or a large Ziploc bag & rolling pin
- Disposable aluminum foil pan (9x13 inch)
- Instant-read thermometer
- Tongs and a sharp knife
Step-by-Step Instructions
Phase 1: The Dry Brine (The Flavor Foundation)
Jed
Phase 1: The Dry Brine (The Flavor Foundation)
- Prepare the Brine/Rub: In a small bowl, combine all the "Dry Brine/Rub" ingredients (Kosher Salt, Brown Sugar, Smoked Paprika, Garlic Powder, Onion Powder, Black Pepper, Cumin, Cayenne). Mix thoroughly.
- Pat Chicken Dry: Use paper towels to pat the chicken thighs completely dry.
- Apply Brine: Place the chicken thighs on the wire rack set over a baking sheet. Generously season all sides of the chicken with the dry brine mixture. Make sure to get some seasoning under the skin directly onto the meat.
- Refrigerate: Place the baking sheet with the chicken uncovered into the refrigerator for at least 4 hours, and ideally up to 24 hours. This step ensures the chicken becomes incredibly juicy and flavorful while allowing the skin to dry out for maximum crispiness.
- Preheat Smoker: When ready to cook, preheat your smoker to 275°F (135°C).
- Smoke the Thighs: Place the dry-brined chicken thighs directly on the smoker grate, skin-side up. There is no need to rinse the chicken.
- Cook to Temp: Smoke until the chicken reaches an internal temperature of 175°F (79°C) and the skin is browned and crispy. This will take approximately 60-90 minutes. (Thighs are best at this higher temp for texture).
- Prepare the Crust: While the chicken smokes, crush the entire bag of Takis into a coarse crumb using a food processor or the Ziploc bag method. Pour the crumbs into a shallow dish or pan.
- Make the Glaze: In a small saucepan, combine all the "Smoky Chipotle BBQ Glaze" ingredients (BBQ sauce, adobo sauce, honey, butter, vinegar). Warm over low heat, stirring until the butter is melted and the glaze is smooth and well-combined.
- Cube the Chicken: Remove the smoked thighs from the smoker and let them rest for 5-10 minutes, just until they are cool enough to handle. Cut the thighs into 1-inch to 1.5-inch cubes.
- Glaze and Toss: Place the warm chicken cubes in a large bowl. Pour about half of the warm glaze over the chicken and toss gently to coat every piece.
- Apply the Crust: Working in batches, take a handful of the glazed chicken pieces and toss them in the pan of Takis crumbs until they are thoroughly coated. Place the crusted pieces into the disposable aluminum foil pan.
- Drizzle and Finish: Arrange the crusted chicken pieces in a single layer in the foil pan. Drizzle the remaining glaze over the top.
- Return to Smoker: Place the uncovered pan back into the 275°F smoker.
- Caramelize: Cook for another 20-30 minutes, or until the glaze is bubbly, caramelized, and sticky. The Takis crust should be sizzling and fragrant.
- Rest: Carefully remove the hot pan from the smoker. Let the chicken "burnt ends" rest for 5-10 minutes. The glaze will thicken slightly as it cools.
- Serve: Serve immediately while hot and crunchy.
Jed
I appreciate you and your time!
