When it comes to simple yet tasty recipes, they don’t come much easier than these smoked chicken thighs. It’s simple, easy, and oh-so delicious. Plus, you’ll find all the ingredients in the pantry.
And it’s guaranteed to have everyone coming back for seconds.
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Smoked Chicken Thighs Recipe
There is nothing better than juicy, smoky chicken that has been basted, which leaves it with a delicious caramelization.
I think smoked chicken thighs are way tastier than chicken breast due to the higher fat content. I also think smoking chicken thighs is easier than smoking chicken breasts, as you don’t risk ending up with dry chicken! While I enjoy smoking chicken breasts, I find that chicken thighs are simpler to prepare as they tend to maintain their moisture better.
Chicken thighs are also super versatile. You can eat them hot or cold in salads, roast veggies, wraps, or rolls. The options are limitless.
What You’ll Need For Smoked Chicken Thighs
- Chicken Thighs
- Olive Oil
- BBQ Dry Rub (or see my homemade dry rub recipe below)
- BBQ Sauce
- Honey
How to Smoked Chicken Thighs
Step 1 – Preheat the Grill
Preheat your smoker to 275°F. Check the wood pellet levels – you want enough to last a few hours.
Spray the grates with a non-stick cooking spray.
Step 2 – Prepare the Chicken and Rub
if you’re making your rub, combine all the rub ingredients in a mixing bowl. Coat with a layer of oil, and apply enough BBQ rub to coat both sides of your chicken thighs.
Dry Rub Ingredients
- 3 tbsp Paprika
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Cayenne Pepper
- 2 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Mustard Powder
- 1/2 cup Brown Sugar
Step 4 – Smoke the Thighs
Place chicken skin-side up into your smoker. Space out the chicken to allow heat and smoke to circulate. Smoke at 275°F until internal meat temp hits 165F. (About 45min – 1hr).
Step 5 – Baste The Chicken (Optional)
Baste the chicken with BBQ sauce and honey—enough to cover the chicken (it doesn’t need to be swimming in it). Then place the tray into the smoker until internal meat temp hits 175°F (about 20-30min).
Step 6 – Let the Chicken Rest and Serve
Let the meat rest at room temperature for 15-20 minutes, covered in aluminum foil. Serve and enjoy with your favorite side dishes.
What Temperature to Smoke Chicken Thighs
You should smoke your chicken thigh at 275°F. Going for a medium temperature ensures you don’t eat chewy or rubbery chicken.
What Internal Temperature You Need to Reach For Chicken Thighs
The chicken thighs need to reach an internal temperature of 175°F before they are ready to eat. This is a hard and fast rule: you shouldn’t eat chicken below this temperature.
How To Store Leftover Chicken Thighs
Proper storage of smoked chicken thighs after cooking is crucial for food safety. It is recommended that any remaining cooked chicken be promptly cooled down and stored in either the refrigerator or freezer. To store leftover smoked chicken thighs, follow these steps:
1. Transfer the chicken into smaller pieces and place it in a low container with a covering. This will help cool the meat quickly.
2. To maintain the quality, place the container in the refrigerator and store for 3-4 days or freeze for a maximum of 1 month.
3. To reheat food safely, thaw it if necessary and heat it in an oven or skillet until it reaches 165°F, as measured by a food thermometer.
Wood Chips for Smoking Chicken Thighs
Hickory wood chips are one of the most popular options for smoked chicken thighs because they add a smoky and sweet flavor.
On the other hand, Apple or cherry wood chips are recommended for a more subtle and fruity flavor. Mesquite is a great option if you want something bolder, as it offers a strong, smoky taste.
Removing The Skin
It’s a good idea to keep the skin on while smoking, even if you don’t plan on eating it. It’ll help trap moisture and prevent the meat from drying out.
Some prefer skinless chicken thighs, so it’s not necessary to leave it on for smoking. Just keep an eye on your cook so they don’t dry out. One enjoys eating rubbery skin, though. Unless you plan on trying for crispy skin, remove it before serving.
How To Get Crispy Skin on Your Chicken Thighs?
You can do a couple of things to get delicious crispy chicken skin.
You get rubbery skin when there is too much moisture on the skin and not enough heat to break down the fats. To remedy this, use the following tips.
Toss the pieces in baking powder before seasoning. The baking powder draws out excess moisture in the skin.
Finish off the smoke by frying it for a few minutes in a frying pan of hot oil at high heat. Alternatively, you can do the same thing in an air fryer at high heat.
How Long To Smoke Chicken Thighs
Chicken thighs take 1.5-2 hours to cook. The type of grill, the size of the thighs, and the outside temperatures will affect the cooking time. Check with a meat thermometer probe rather than relying on cooking time frames.
Probe the thickest part of the meat, away from any bones. The internal temperature of poultry should reach 165°F before it is consumed.
What To Serve With Smoked Chicken Thighs
The real question is what I don’t like to serve with chicken thighs. It was tough to pick a few favorites, but where is what I like to serve with chicken thighs?
Looking for More Chicken Recipes?
If you love cooking chicken as much as I do, you might be looking for more recipes to try! Here are some of my favorites!
Pit Boss Smoked Chicken Breast
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Smoked Boneless Chicken Thighs
Equipment
- Pellet smoker
Ingredients
- 2.2 pounds Chicken Thighs
- 1 tbsp Olive Oil
- 1 tbsp BBQ Dry Rub or see my homemade dry rub recipe below
- 4 tbsp BBQ Sauce
- 2 tbsp Honey
Instructions
Step 1 – Preheat the Grill
- Preheat your smoker to 275°F. Check the wood pellet levels – you want enough to last a couple of hours.
- Spray the grates with a non-stick cooking spray.
Step 2 – Prepare the Rub
- If you making your rub. combine all the rubbed ingredients in a mixing bowl
Step 3 – Prepare the Thighs
- Coat with a layer of oil, and apply enough BBQ rub to coat both sides of your chicken thighs.
Step 4 – Smoke the Thighs
- Place chicken skin-side up into your smoker, space out to allow heat and smoke to circulate Smoke at 275F until internal meat temp hits 165F. (About 45min – 1hr).
Step 5 – Baste The Chicken (Optional)
- Baste the chicken with BBQ sauce and honey. Enough to just cover the chicken (doesn't need to be swimming in it). Then place the tray into the smoker until internal meat temp hits 175F (about 20-30min).
Step 6 – Let the Chicken Rest and Serve
- Let the meat rest at room temperature for 15-20 minutes, covered in aluminum foil.
- Serve and enjoy with your favorite side dishes.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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