Jul 14 2026
Restaurants›The Table›Smoked Chicken Recipe

Smoked Chicken Recipe

Inspired by The Table
Time3h
Serves4

topped with bacon jam, red onion, kale and buttermilk ranch on a cheddar jalapeño bun

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Ingredients

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For the Smoked Chicken

For the Bacon Jam

For the Toppings

Method

For the Smoked Chicken

  1. 1

    Prepare the Chicken

    Rub the chicken thighs with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

  2. 2

    Smoke the Chicken

    Preheat your smoker to 225°F (107°C). Add the wood chips to the smoker. Place the seasoned chicken thighs in the smoker and smoke for about 2 hours, or until the internal temperature reaches 165°F (74°C).

For the Bacon Jam

  1. 3

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy. Remove the bacon and reserve the drippings in the skillet.

  2. 4

    Make the Jam

    In the same skillet, add the diced onion to the bacon drippings and sauté until soft. Stir in brown sugar, apple cider vinegar, maple syrup, and black pepper. Chop the cooked bacon and add it back to the skillet. Cook until the mixture thickens, about 10-15 minutes.

For Assembly

  1. 5

    Prepare the Buns

    Toast the cheddar jalapeño buns lightly on a grill or in a toaster.

  2. 6

    Assemble the Sandwiches

    On the bottom half of each bun, place a smoked chicken thigh, followed by a generous spoonful of bacon jam, some red onion slices, chopped kale, and a drizzle of buttermilk ranch dressing. Top with the other half of the bun.

  3. 7

    Serve

    Serve the smoked chicken sandwiches immediately while hot, with extra ranch dressing on the side if desired.

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