Chicken Burnt Ends
intro
Sweet, smoky, sticky chicken burnt ends have crispy caramelized edges, juicy tender centers, and tangy BBQ coating—an iconic crowd-pleasing BBQ bite.
Ingredients
Steps
Prep and season chicken
Trim excess loose fat from 900g boneless skinless chicken thighs, then cut into uniform 3.5cm (1.5 inch) cubes. Pat cubes completely dry with paper towels, then toss evenly with the dry rub mixture (60g packed brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1.5 tsp kosher salt, 1 tsp black pepper, 1/4 tsp cayenne pepper). Let seasoned chicken rest at room temperature for 20 minutes while you preheat your smoker to 120C (250F), loaded with apple or hickory wood chips for smoke.
First smoke the cubes
Arrange seasoned chicken cubes in a single layer on a wire smoker rack, leaving 5mm (1/4 inch) gaps between pieces to allow even smoke and air flow. Place the rack in the preheated 120C (250F) smoker, close the lid, and smoke for 90 minutes, maintaining a consistent internal smoker temperature. Do not flip the chicken during this stage; cubes will develop a deep mahogany outer crust and faint smoke ring when ready.
Transfer to foil pan
Remove the smoked chicken cubes from the rack and place them in a 23x33cm (9x13 inch) disposable aluminum foil pan. Add 55g cubed unsalted butter, 2 tbsp honey, 1 tbsp apple cider vinegar, and 120ml (1/2 cup) of the BBQ sauce to the pan, tossing gently with tongs to coat every chicken cube evenly.
Steam to tenderize
Cover the foil pan tightly with a double layer of heavy-duty aluminum foil, crimping all edges fully to create an airtight seal that traps steam inside. Return the covered pan to the 120C (250F) smoker, close the lid, and cook for 45 minutes. Chicken is ready when it reaches an internal temperature of 93C (200F) and is probe-tender with no resistance when pierced with a meat thermometer.
Caramelize the burnt ends
Remove the foil cover from the pan, pour the remaining 60ml (1/4 cup) BBQ sauce over the chicken cubes, and toss gently to re-coat evenly. Increase the smoker temperature to 175C (350F), leave the pan uncovered, and cook for 15 additional minutes, until the sauce is thick, bubbly, and caramelized, with dark, slightly crispy charred bits forming on the corners of each cube.
Rest and serve
Remove the pan from the smoker, and let the chicken burnt ends rest for 10 minutes at room temperature to allow juices to redistribute and the sauce to set. Give the cubes a final light toss before serving, garnishing with chopped fresh parsley if desired.
Tips
2.Do not rush the foil-sealed steam step: the trapped moist heat melts the chicken’s connective tissue to create that signature melt-in-your-mouth tender texture burnt ends are known for.
3.If you do not have a dedicated smoker, you can replicate this recipe on a charcoal grill set up for indirect heat at 120C (250F), adding soaked wood chips directly to the hot coals to generate smoke flavor.
OMG these sticky smoked chicken burnt ends were an absolute game changer for our weekend family cookout! I was worried they’d be too tricky since it’s medium difficulty, but the steps were so straightforward. My kids devoured half the tray before we even got all the sides on the table. 10/10 will make again for our next potluck!
Made a double batch of these for my weekly meal prep and they reheated SO good! I tossed them in a little extra sauce before popping them in the air fryer for 3 mins at lunch and they tasted just as fresh as the day I smoked them. Only note is I wish I’d made more, they were gone by Wednesday!
Took me a little longer than 3 hours total because my smoker runs a touch cool, but man was the wait worth it. The sweet and smoky glaze is perfectly balanced, not too sugary like some burnt end recipes I’ve tried. My neighbor came over to ask what I was cooking halfway through because the smell was drifting down the block!
Wait a second, chicken burnt ends? I thought burnt ends were only brisket! I was skeptical but tried these for a football watch party and they were the first empty plate on the snack table. Even my brisket-obsessed boyfriend admitted they were better than his usual go-to. Who knew?! Only reason it’s not 5 stars is I burned the first batch of glaze because I got distracted by a game day commercial, oops.
Made these with my teen son last night for his birthday dinner and he said it’s the best thing I’ve ever cooked. High praise coming from a kid who usually only eats chicken nuggets and pizza! We paired it with coleslaw and cornbread, chef’s kiss.
I’ve been trying to add more meat back into my diet after years of being vegetarian and these were the perfect reintroduction. The texture was so tender, no weird chewy bits, and the flavor was out of this world. I was scared I’d mess up smoking for the first time but the recipe held my hand the whole way.
I brought these to my office potluck last week and I swear half my coworkers asked for the recipe before I even left. The only problem is now everyone is signing me up to bring them to every single work event from here on out! Worth it though, they’re that good.
First time ever using my new smoker and I picked this recipe to test it out. It was way easier than I thought it would be, but I have a question— my chicken came out a little drier than I expected. Any idea what I did wrong? I followed the temp guide, I think.
Y’all. I added a little extra cayenne to the glaze for a kick and it was *chef’s kiss*. If you like a little heat with your sweet, definitely toss in a pinch or two. My whole family was raving, even my super picky mother in law who never compliments my cooking.
I don’t have a smoker so I tried making these in my oven with a little liquid smoke to get that smoky flavor, and they still came out SO good! I cooked them on a wire rack over a baking sheet at 275F and basted every 30 mins just like the recipe says. Even without a fancy smoker they were a total hit at my weeknight family dinner.
I was worried these would be too heavy for my post-workout meal plan but I adjusted the sauce to use a little less brown sugar and they fit perfectly! Super high protein, packed with flavor, way better than the boring grilled chicken I usually eat every week. Total game changer for my weekly meal rotation.