1-Getting started with this Bobby Flay-inspired recipe: begins with preparing your chicken for smoking, which ensures even cooking and maximum flavor. First, season the 4 bone-in chicken thighs with 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper, rubbing it in thoroughly. Set up your smoker for indirect heat at 275°F (135°C) and place the chicken inside for about 90 minutes.

2-As the chicken smokes: it absorbs a deep smoky essence that makes the meat tender and full of taste. Near the end of the smoking time, brush on the 1/4 cup sorghum syrup for a sweet and spicy glaze, then cook for an additional 10 minutes to lock in that glossy finish. Always use a meat thermometer to check that the internal temperature hits 165°F (74°C) for safe eating. For more grilled chicken ideas, check out our guide on grilled chicken thighs for extra tips on perfecting outdoor cooks. Once done, let the chicken rest for a few minutes to keep the juices in place.