These smoky pellet grill chicken thighs deliver perfectly crispy skin and incredibly juicy meat every single time. I’ve been making chicken thighs this way for years because they’re practically foolproof – the higher fat content means they stay moist even if you cook them a few minutes longer than planned.
All you need is a simple spice rub and about an hour on your pellet grill to create restaurant-quality chicken that costs a fraction of the price.
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Easy Chicken Thighs on a Pellet Grill
What I love most about this recipe is how forgiving chicken thighs are compared to chicken breasts. You can cook them at 375°F and get that perfect balance of crispy skin and tender meat without worrying about drying them out.
Plus, when you buy them on sale and make a big batch, the leftover meat works great in salads, tacos, or pasta dishes throughout the week.
This recipe is perfect for everything from weeknight dinners when you want something better than takeout to weekend cookouts when you’re feeding a crowd. The hands-off cooking method means you can prep other sides while the chicken does its thing on the grill, and it’s easy to double or triple the recipe for larger gatherings.
What You’ll Need to Cook
- Chicken Thighs
Look for thighs that are uniform in size for even cooking. - Olive Oil
- Brown Sugar
This is the secret to achieving that beautiful caramelized crust. - Smoked Paprika
Regular paprika won’t deliver the same depth of flavor. - Kosher Salt
- Garlic Powder
- Onion Powder
- Dried Thyme
- Black Pepper
- Cayenne Pepper
- BBQ Sauce
Optional if you want to glaze the chicken
Ingredient Substitutes
Cayenne Pepper → Chipotle Powder: Substitute with ¼ tsp chipotle powder for smoky heat instead of straight heat. This adds complexity while maintaining the spice level.
Homemade Rub → Store-Bought Rub: If you prefer a store-bought rub, use 3-4 tablespoons per 6 thighs of your favorite store-bought chicken or barbecue rub.
How to Make Pellet Grill Chicken Thighs
Proper preparation and temperature control are key to perfect pellet grill chicken thighs. Unlike traditional grilling, pellet grills provide consistent heat, allowing the chicken to cook evenly while absorbing maximum smoke flavor.
Step 1: Create the Spice Rub
Start by combining all your dry ingredients in a small bowl. If the brown sugar is clumpy, break it up, and incorporate all the spices well. This rub can be made up to a week in advance and stored in an airtight container.
Step 2: Prepare and Season the Chicken
Pat each chicken thigh completely dry with paper towels, then brush both sides with olive oil. Any surface moisture will prevent proper browning. Generously apply the spice rub to both sides of each thigh, pressing gently to help it adhere. Let the seasoned thighs rest at room temperature for 15-20 minutes while your grill preheats.
Step 3: Cooking
Preheat your pellet grill to 375°F and clean the grill grates. Place the chicken thighs on the grill skin-side up, leaving at least an inch of space between each piece. Cook for 35-45 minutes without moving them, checking internal temperature after 35 minutes. The target temperature is 165°F in the thickest part.
Step 4: Optional Glazing for Extra Flavor
For an extra layer of flavor, transfer the nearly cooked thighs (at 160°F internal temperature) to a disposable aluminum tray. Brush with your favorite barbecue sauce or glaze and return to the grill for the final 5-10 minutes. This prevents the glaze from burning while adding a beautiful caramelized finish.
Step 5: Finish and Rest
The skin should be golden brown and crispy, with clear juices running when pierced. If more color is needed but the internal temperature is close, increase to 400°F for the last 5-10 minutes. Rest for 5 minutes before serving.
How To Store Leftovers and Reheat
Cool chicken thighs to room temperature within two hours, then store in airtight containers in the refrigerator for up to four days. For longer storage, wrap individual thighs and freeze for up to three months.
To reheat, use your oven at 350°F for 10-15 minutes on a wire rack, or reheat on your pellet grill at 300°F for 8-10 minutes. This preserves the crispy skin better than microwaving.
My Favorite Wood Chips
Apple Wood is my top recommendation. It provides mild, sweet smoke that perfectly complements chicken without overwhelming natural flavors.
Cherry Wood offers slightly stronger smoke with gorgeous mahogany color, pairing well with the brown sugar rub.
Hickory Wood delivers bold, bacon-like notes for those wanting pronounced smoke flavor.
Pecan Wood provides nutty, mild smoke that’s an excellent middle ground between fruit woods and hickory.
Avoid mesquite, which can overwhelm delicate chicken; never use resinous woods like pine or cedar.
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More Chicken Recipes
- 🔥 Traeger Chicken Thighs – juicy, smoky, and packed with flavor.
- 🍽️ Grilled Chicken Quarters – perfect for BBQ nights.
- 🍗 Smoked Whole Chicken – tender and full of smoky goodness.
- 🌿 Smoked Chicken Breast
- 🔥 Pit Boss Chicken Wings – crispy, spicy, and addictive.
- 🍋 Smoked Spatchcock Chicken – cooks evenly and tastes amazing.
Pellet Grill Chicken Thighs
Ingredients
- 6 skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
For the Glaze (Optional):
- ½ cup barbecue sauce
Instructions
- Prepare the rub by combining brown sugar, smoked paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne in a small bowl.
- Pat chicken thighs dry with paper towels and brush both sides with olive oil.
- Season the chicken by applying the spice rub generously to both sides, pressing gently to adhere.
- Preheat pellet grill to 375°F using your preferred wood pellets.
- Place chicken thighs skin-side up on the grill grates, leaving space between each piece.
- Cook for 35-45 minutes until internal temperature reaches 165°F and skin is golden brown and crispy.
- Optional glazing: Transfer thighs to disposable aluminum tray at 160°F internal temperature, brush with barbecue sauce, and grill 5-10 more minutes.
- Rest for 5 minutes before serving to allow juices to redistribute.
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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