Pellet Grill Chicken Thighs
These succulent chicken thighs cooked on a pellet grill deliver crispy golden skin and incredibly juicy meat infused with smoky flavor. The perfect balance of spices creates a mouthwatering crust while maintaining tender, fall-off-the-bone texture throughout.
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.