To make the dry rub, combine the chili powder, garlic powder, brown sugar, salt, and pepper in a small bowl.
Brush olive oil over both sides of the thighs and top with the dry rub. Cover and refrigerate for two to twenty-four hours.
Remove the chicken from the refrigerator about 30 minutes before you plan to cook it and allow it to come to room temperature.
Prepare your grill or smoker according to the manufacturer's directions. For a Big Green Egg, add a layer of charcoal, then add a handful of wood chips or a chunk or two of wood. Add another layer of charcoal and light the fire. Preheat the Egg to 275 degrees F. Add the plate-setter legs up, then the cooking grid.
Place the thighs, skin side up on the cooking grid, and insert the meat temperature probe (if using) in the thickest part, not touching bone. Close the lid and let the smoke do its magic. Resist the urge to lift the lid and peek. Continually lifting the lid makes it harder to control the temperature and lets the heat and smoke out, which means that it will take longer for your meat to cook properly.
While the chicken is smoking, make the peach barbecue sauce by combining the preserves, barbecue sauce, ginger, and garlic powder in a small saucepan over low heat. When the preserves have melted and the sauce is hot, remove from the heat and add the lime juice.
When the internal temperature of the chicken reaches 165 degrees, F. lift the lid and generously brush on the barbecue sauce. Close the lid and let the thighs cook until they reach an internal temperature of 175 degrees.
Total smoking time will be anywhere from one to two hours at 275 degrees F.
I like and usually use purchased Sweet Baby Ray's original barbecue sauce. You can use whatever tomato-based BBQ sauce you like or have on hand.It's important to use a meat thermometer and cook the chicken to an internal temperature rather than relying on timing to tell when it's done.You can substitute one-half teaspoon of dry ginger for the grated ginger in this recipe.I usually place a disposable aluminum pie plate on the plate setter under the meat I'm smoking to catch any drippings. This isn't mandatory, but it makes cleanup easier.This recipe only calls for four chicken thighs, but there is enough dry rub and barbecue sauce for twice that many. If you are feeding a crowd, feel free to add more chicken.I like to use chunks of wood for smoking because it lasts longer than the chips. For a Big Green Egg, you don't have to soak your wood first.Because it does take some work to get the smoker set up, and then it can pretty much smoke all day, sometimes I like to batch smoke meat and either cook several types of meat at the same time or add another meat once the first one comes off. For example, depending on the size of your smoker, you could smoke the chicken and a pork butt at the same time or add ribs or something else when the chicken comes off. Keep in mind, though, that different types of meats will require different cooking times.If you have them, leftovers can be stored covered in the refrigerator for three to four days. You can also store them in an airtight container in the freezer for two to three months.