Are you looking for a delicious way to cook your chicken? This recipe for tender and super juicy smoked thighs is perfect. They are perfectly smoked and have a delicious BBQ glaze that gets caramelized in the last part of the cook.
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Easy Traeger Chicken Thighs
Chicken thighs are one of my favorite cuts to smoke on the Traeger, and for good reason. The dark meat stays incredibly moist and juicy—no more dry chicken like you get from grilling or baking. You get perfectly smoky flavor with crispy skin that’s delicious on its own or paired with any side dish.
Thighs are also budget-friendly and more forgiving than chicken breasts. The extra fat and connective tissue mean they retain moisture and flavor even if you’re not watching them like a hawk. Plus, chicken takes on just about any flavor profile you throw at it, so you can get creative with rubs, marinades, and aromatics. This is easily one of our top Traeger recipes.
What You Need
- Skin On Chicken Thighs (bone-in)
- BBQ Rub
- Your favorite BBQ sauce
- Honey
- Oil Olive/ Mustard – Pick one for your binder
How To Make Traeger Smoked Chicken Thighs
Step 1: Apply The Rub to The Chicken
Pat the chicken dry, add a binder like oil or mustard, and then apply enough BBQ rub to coat both sides of the chicken thighs. Mix the honey and BBQ sauce in a bowl and set aside.
Step 2: Place Your Chicken on The Grill and Smoke
Load the pellets, prime, and set the Traeger to 275°F, then wait for the temperature to come up. Place the chicken thighs skin-side down on the grill grates of your Traeger. Insert two separate temperature probes into the two largest thighs, avoiding the bone.
Smoke with indirect heat until the internal temperature reaches 165°F (around 45 minutes to 1 hour). Remove from the grill (check for a nice charred skin) and place in an oven-proof tray.
Step 3: Baste With the Honey-BBQ Marinade & Finish Smoking
Baste the chicken with your honey BBQ sauce in the tray and then place the tray into the smoker until the internal meat temperature hits 175°F. (Around a further 20 to 30 minutes. Rest covered in foil for an additional 20 minutes.
How to Accurately Monitor the Internal Temp
Insert your temperature probe into the thickest part of the largest thigh, making sure it’s not touching the bone. If it touches bone, you’ll get a false reading and risk undercooking or overcooking your meat.
Dark chicken meat is safe to eat at 180°F, so when your largest thigh hits that temperature, you know all the others are done too. Your Traeger comes with two built-in probes, so use both to monitor multiple pieces at once.
How to Store Leftovers
Chicken can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 1 month.
Tips For Crispy Chicken Skin
- Remove excess moisture before you start smoking by using paper towel
- Smoke skin-side down for the first stage of smoking, towards the heat, and then skin-side up when adding your basting sauce.
- Don’t use the glaze if you want crispy skin
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🍗 What to Serve With Chicken Thighs
🍗 Looking for More Chicken Recipes?
- Pit Boss Chicken Leg Quarters
- Smoked Drummies
- Wings Smoked on a Pit Boss
- Smokey Chicken Breast
- Smoky Chicken Kabobs
Traeger Smoked Chicken Thighs
Equipment
- 1 Traeger
Ingredients
- 2.2 ;bs Skin On Chicken Thighs bone-in
- 3 tbsp Traeger BBQ Rub
- 4 tbsp Your favorite barbecue sauce
- 2 tbsp Honey
Instructions
- Pat the chicken dry, add a binder like oil or mustard then apply enough bbq rub to coat both sides of your chicken thighs.
- Load the pellets, prime, and set the Traeger to a temperature of 275°F and wait until temp. Place the chicken thighs skin-side down on the grill grates of your Traeger. Insert 2 separate temperature probes into the 2 largest thighs, avoiding the bone.
- Smoke with indirect heat until an internal temperature of 165°F. (Around 45 minutes to 1 hour)
- Remove from the grill (check for a nice charred skin) and place into an oven-proof tray.
- Baste the chicken with your honey BBQ sauce. Place the tray into the smoker until the internal meat temp hits 175°F. (Around a further 20 to 30 minutes.
- Rest covered in foil for a further 20 minutes.
Smoke On!
Charlie
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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