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SmokED Stuff Blackstone Boneless Chicken Thighs

Dry‑Brined Overnight + Driver Rub Griddle Sear
Course Main Course
Cuisine American
Keyword Blackened Chicken
Prep Time 8 hours
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Author Ed Rose

Ingredients

  • 8 Boneless skinless chicken thighs
  • 2 tsp SmokED Stuff Kosher Salt for dry brine
  • 3 tsp SmokED Stuff Driver Rub
  • 2 tbsp Neutral oil avocado, olive, or griddle oil

Instructions

Dry Brine (Overnight)

  • Pat chicken thighs dry.
  • Season evenly with SmokED Stuff Kosher Salt on all sides.
  • Place on a wire rack over a tray, uncovered, in the refrigerator for 12–24 hours.

Prepare to Cook

  • Remove chicken from the fridge.
  • Heat your Blackstone or similar flat‑top to medium‑high (375–425°F).
  • Lightly oil the thighs.
  • Coat both sides generously with SmokED Stuff Driver Rub.
    Driver Seasoned Chicken Thighs
  • Add a thin layer of oil to the cooking surface.

Cook

  • Place thighs on the hot zone of the griddle.
  • Sear 4–6 minutes until browned with light caramelization.
  • Continue cooking 5–8 minutes, flipping as needed, until internal temp reaches 175–185°F for tender, fully rendered dark meat.
  • Rest 3–5 minutes.
  • Slice or serve whole with a light dusting of Driver Rub.
    SmokED Stuff Blackened Chicken Thighs

Notes

Boneless thighs cook faster — watch for color and temp rather than time.
Internal temp 165°F gives the juiciest texture for dark meat.