Butter Pecan Smoked Chicken Thighs

Steps

1. Mix dry rub: combine brown sugar, dark chili powder, SPG, and dry herbs; whisk until no streaks remain.
2. Pat chicken thighs dry.
3. Place thighs skin-side down; season lightly with SPG, then apply dry rub. Rub a little under the skin as well.
4. Flip thighs meat-side down and repeat seasoning. Let sit to allow rub to penetrate.
5. Preheat pellet grill to 275 degrees F using pecan wood pellets.
6. Oil grates with olive oil on a folded napkin.
7. Place chicken thighs on grill skin-side up with space between each piece.
8. Close lid and smoke for approximately 1 hour until internal temperature reaches 165 degrees F (dark meat may go up to 185 degrees F).
9. Make butter pecan sauce: melt butter in a pan, add brown sugar and stir until dissolved, add Dijon mustard, drizzle in honey, add roughly chopped pecans, simmer 5 minutes until sauce comes together.
10. Brush chicken with butter pecan sauce; close lid for 1-2 minutes to let sauce set.
11. Apply a second coat of sauce; let set another 2 minutes.
12. Remove chicken from grill and serve.