Perfect Smoked Chicken Thighs Recipe

This Perfect Smoked Chicken Thighs recipe is perfectly juicy and infused with delicious, smoky flavor and glazed with a luscious BBQ sauce. With simple ingredients you likely already have on hand and an easy smoking technique, you can easily impress your friends and family with this delicious, easy recipe!

If you have yet to try smoked chicken, let today be the day! These smoked chicken thighs will become your favorite entree so quickly.

Smoking chicken features yummy, smokey flavor and a tender texture that sets it apart from traditional cooking methods. The extended smoking time allows the flavors to penetrate deep into the meat, resulting in a rich and satisfying taste that everyone loves.

And the best part? These smoked chicken thighs pair wonderfully with an array of side dishes. Whether you serve them with pea salad, coleslaw, potato salad, roasted root vegetables, or even by themselves – they will be a hit for sure!

RECIPE INGREDIENTS

You’ll need the following ingredients to make these delicious Smoked Chicken Thighs:

INGREDIENT NOTES

Chicken Thighs: You’ll need bone-in, skin-on chicken thighs for the best, juiciest flavor. I buy the large packs at Sam’s Club, but if you are serving fewer people, this recipe can easily be halved.

Spices: The spices in the recipe is my go-to BBQ spice rub. It’s a simple blend of brown sugar, smoked paprika, garlic powder, and other spices but adds incredible flavor and creates irresistible crispy chicken skin. You can use your favorite premade BBQ rub as well.

BBQ Sauce: This serves as a glaze for the chicken thighs and is added halfway during cooking time. It adds a sweet and tangy flavor that caramelizes during the smoking process, creating a rich sticky coating. Use your favorite BBQ sauce. Ours is Sweet Baby Rays 🙂

HOW TO MAKE SMOKED CHICKEN THIGHS: STEP BY STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: Preheat your smoker to 250°F.

In a small mixing bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper, if using.

Step 2: Coat each chicken thigh with olive oil using a pastry brush. Sprinkle the dry rub over the chicken, using your hands to press the spices into the chicken to ensure it sticks.

Step 3: Place the bone-in chicken thighs in your preheated smoker, tucking in the loose sides so they don’t dry out. Close the lid and smoke for one hour.

Step 4: After the one-hour smoking time, brush the chicken thighs generously with BBQ sauce, close the lid and continue to cook an additional 30 minutes to an hour or until the chicken has cooked through. The internal temperature should be 160-165°.

Remove the chicken thighs from the smoker and allow to rest before serving.

RECIPE TIPS & TRICKS

• Start with dry chicken. Remove the chicken thighs from the packaging and lay them on a rimmed baking sheet or tray. Pat them dry with a paper towel to remove any excess moisture. If time permits, let them air dry for a few minutes.
• Don’t overcook the chicken. Chicken thighs vary in size, so checking on them regularly with a digital meat thermometer is best to ensure they don’t get overcooked. The internal temperature of the chicken thighs should be between 160-165°F when the probe is inserted into the thickest part of the thigh. The temperature will continue to rise with residual heat.
• Temperature control. Maintain a steady smoker temperature of 250°F throughout the cooking process. Fluctuations between high and low temperatures can affect cooking time and result in unevenly cooked chicken.

• Freezing: You can freeze smoked chicken by wrapping them individually in plastic wrap or aluminum foil to prevent freezer burn. Then place the wrapped chicken thighs in airtight freezer bags or containers, removing as much air as possible before sealing. Freeze for up to 4 months. Thaw overnight in the refrigerator and reheat when ready to enjoy again.

Additions & Substitutions

ADDITIONS:

• Smoker wood variety: Use different types of wood chips, such as cherry, pecan, or apple wood to experiment with different smoky flavor.
• Herbalicious flavor: Place a few sprigs of fresh herbs like rosemary or thyme, on the grill grate of the smoker to infuse the chicken with aromatic flavors.

SUBSTITUTIONS:

• Spice Rub: I love using my own dry rub for this chicken thighs recipe but feel free to experiment with different seasonings or spice blends to customize the flavor of your dry rub. Try Cajun seasoning, Italian herbs, or even a hint of curry powder for a unique twist.
• Cut of chicken: Bone-in thighs yields the most delicious chicken with juicy dark meat. However, boneless chicken thighs, chicken breasts, or chicken wings are all great options. You can even use a whole chicken!

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