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May 1, 2026
By Talita Tu'ipulotu
Rated 5.0 stars by 1 users
Talita Tu'ipulotu
4
10 minutes
1 hour
Pineapple Chipotle (to serve)
Honey Sriracha
6–8 skin-on, bone-in chicken thighs
Neutral oil (for frying – e.g. vegetable or canola)
Pat chicken thighs dry and season generously on all sides with Lane’s Honey Sriracha Rub.
Let sit while you prep the smoker.
Preheat your smoker to 150°C.
Place the chicken thighs in the smoker and cook until they reach an internal temp of 60°C (this should take around 30–40 minutes depending on size).
While the chicken is smoking, heat neutral oil in a deep fryer or heavy pot to 170°C.
Remove the chicken from the smoker and carefully place into the hot oil.
Fry for 3–4 minutes until golden, crispy, and the internal temp reaches 75°C.
Remove from oil and let rest for 5 minutes to lock in juices and keep that crust crisp.