Good Alternative for those that do not have a poultry skin eating machine!
Removed the skin from the thighs
Marinated them over night in Goya Mojo Criollo
Rubbed with Lawry's Lemon Pepper and into the fridge for 6 hours
Covered with Bacon and into my SI#1 set at 250 degrees with 2.8 ounces of Sugar Maple. Smoked for 1.5 hours and internal temperature of 165.
The thighs were juicy with good smoke and bacon flavor.