These smoked chicken thighs are seasoned with a flavorful dry rub and slow-cooked until tender and juicy in the smoker. This simple recipe is ideal for Sunday dinner, meal prep, or any time you want a hands-off barbecue-style meal.
Table of Contents
- Equipment
- Ingredients
- Variations
- Tips for the Best Smoked Chicken Thighs
- What types of wood chips should I use?
- How to Start a Fire in a Smoker
- How to Make Smoked Chicken Thighs
- What to eat with Smoked Chicken Thighs
- Storing Leftovers
- Recipe FAQs
- More Chicken Recipes!
- Smoked Chicken Thighs Recipe
If you’re new to smoking, don’t be intimidated. Once the smoker is going, it’s mostly hands-off. Smoking lets you enjoy barbecue flavors any time of year while you relax or take care of other tasks.
Equipment
- Digital meat thermometer
- Wood chips
- Your favorite smoker (charcoal, pellet, or electric)
- Aluminum foil
Ingredients
A handful of simple ingredients delivers big flavor.
- Skin-on, bone-in chicken thighs (keep skin and bone for juicier, more flavorful meat; boneless or skinless will cook faster)
- Dry spice rub: smoked paprika, garlic powder, chili powder, onion powder, ground mustard, cumin, kosher salt, black pepper
- Brown sugar to balance spice and add color
- Olive oil to help the rub adhere
Variations
- Brine: optional salt-and-water brine will tenderize; omit salt from the rub if you brine.
- BBQ finish: baste with your favorite barbecue sauce, jerk, or teriyaki sauce during the last part of smoking.
- Boneless thighs: cook faster and have less fat; adjust cooking time and watch internal temperature.
- Bacon-wrapped: wrap boneless, skinless thighs in thick-cut bacon for extra flavor and a keto-friendly option.
Tips for the Best Smoked Chicken Thighs
- Season under the skin as well as on top to infuse more flavor.
- Cooking time varies by thickness and smoker heat; rely on an internal thermometer rather than time alone.
- Juices should run clear when the chicken is done.
- Don’t skip the resting time. Resting lets juices redistribute for juicier meat.
- Clean the grill grates before cooking for the best results.
What types of wood chips should I use?
Different woods give different smoke profiles. Choose one to match the flavor you want.
- Apple: mild and fruity; pairs well with chicken but takes longer to impart flavor.
- Cherry: sweet and mild; mixes well with hickory to add depth without overwhelming the meat.
- Maple: bold and sweet, reminiscent of ham or bacon.
- Hickory: strong, bacon-like flavor; best used sparingly or mixed with milder woods for smaller cuts like thighs.
How to Start a Fire in a Smoker
If you use a charcoal smoker, follow these basics. Electric smokers do not require this.
- Open all vents so air can flow.
- Light a fire starter in a chimney starter and wait until coals produce steady, clear smoke (not cloudy).
- Pour coals into the smoker and add wood chips on top. Allow any initial dirty smoke to clear before cooking.
- Replace the lid and stabilize the smoker temperature.
- Preheat the smoker to 225°F (about 107°C) before adding the chicken.
How to Make Smoked Chicken Thighs
- Preheat smoker to 225°F.
- Mix the seasonings in a small bowl.
- Place thighs on a baking sheet, drizzle with olive oil, pat dry, and coat all sides with the rub. Optional: refrigerate uncovered up to 24 hours for crisper skin.
- Place thighs skin-side up in the smoker and close the lid. Smoke 45–60 minutes, until the thickest part reaches about 160°F.
- Remove thighs from the smoker and sear skin-side down in a hot cast-iron skillet with a little olive oil for 2–4 minutes until the skin is crisp and golden.
- Let rest until the internal temperature reaches 165°F, then serve.
What to eat with Smoked Chicken Thighs
Smoked thighs pair well with many sides. Some favorites include baked beans, lemon caper pasta, cornbread, smoked mac and cheese, mashed potatoes, biscuits, or a hearty salad.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator and use within three days. Reheat in the oven at 350°F, loosely wrapped in foil, for 15–20 minutes until warmed through.
Recipe FAQs
No — smoking cooks with indirect heat, so flipping is not necessary for even cooking.
Dry the skin and let the chicken sit uncovered in the fridge for at least an hour before smoking. For extra crispiness, sear skin-side down in a hot skillet after smoking.
Cook low and slow and monitor internal temperature to avoid overcooking. Proper resting also helps keep thighs tender.
More Chicken Recipes!
- White Wine Herb Roasted Chicken
- Rosemary Chicken with Parmesan Orzo
- Rosemary Apple Cider Chicken
- Creamy Mushroom Chicken
- Caprese Grilled Chicken
- Buttermilk Fried Chicken
Smoked Chicken Thighs
Equipment
- Smoker Grill
- Aluminum Foil
- Digital Meat Thermometer
- Wood Chips
Ingredients
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tsp Chili powder
- 1 tbsp Onion powder
- 1 tbsp Brown sugar
- 1 tsp Ground mustard
- ½ tsp Cumin
- ½ tbsp Kosher salt
- 2 tsp Black pepper
- 6 Chicken thighs
- Olive oil
Instructions
- Preheat the smoker to 225°F.
- Combine the seasonings in a small bowl.
- Drizzle olive oil over the thighs, pat dry, and coat all sides with the rub. Optional: refrigerate uncovered up to 24 hours for crispier skin.
- Place thighs skin-side up in the smoker and smoke 45–60 minutes, until the thickest part reaches 160°F.
- Remove from the smoker and sear skin-side down in a hot skillet with olive oil for 2–4 minutes to crisp the skin.
- Let rest until the internal temperature reaches 165°F before serving.
Notes
- Season under the skin for deeper flavor.
- Rely on internal temperature rather than time to avoid over- or undercooking.
- Clear juices indicate doneness; rest the meat before serving.
- Clean grates before cooking for best results.
Nutrition
Nutrition information is an approximation.