Enjoy delicious smoked chicken thighs seasoned with a sweet rub, perfectly smoked, and slathered in BBQ sauce for an unbeatable taste!
When it comes to summer, there really isn't much better than a simple smoked recipe - from a smoked beer can chicken to smoked halibut to smoked brats.
But the first dish I ever made on a smoker happens to also be my go-to and most used reason for the smoker - smoked chicken thighs.
Why This Recipe Works
- Simple - Simply make a dry rub with pantry ingredients, place the chicken on the smoker, and let it work its magic.
- Smoky - The chicken absorbs a subtle smoke flavor while staying juicy, and if you prefer a whole chicken, smoked spatchcock chicken is an excellent choice.
- Fail proof - Use a thermometer to ensure the chicken reaches the perfect temperature without becoming tough.
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Ingredient Notes
- Chicken - Use skin-on, bone-in chicken thighs. If you want, you can use boneless chicken thighs as well. I actually have a similar recipe for smoked boneless chicken thighs.
- Sugar - Adding sugar brings a sweetness that balances the spices. Use light or dark brown sugar for a hint of molasses.
- Spices - The spice blend perfectly balances the sweetness of the sugar and BBQ sauce. To save time, you can use your favorite store-bought spice rub.
- BBQ sauce - You can add some BBQ sauce to get it caramelized. Use your favorite. My go-to is Sweet Baby Ray's.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix the dry rub ingredients in a small bowl and thoroughly coat the chicken.
Put the chicken in the smoker set at 250°F and smoke until cooked, usually for 1 to 1 ½ hours.
FAQs
Maple, applewood, and cherry wood are popular choices that complement the flavor of chicken thighs well.
Typically, chicken thighs take about 1 to 1 ½ hours to smoke at 250°F until they reach an internal temperature of 165°F.
While not necessary, brining can enhance moisture and flavor. If you have time, consider brining the chicken thighs in a solution of water, salt, sugar and aromatics for a few hours before smoking.
Yes you can. I mentioned before that I have a boneless recipe. Just keep in mind they will cook faster, so monitor their internal temperature closely to prevent overcooking
It's best to sauce the chicken every 30 minutes of smoking to allow the sauce to caramelize without burning.
Storage Tips
- To Store - Place any remaining food in a sealed container and store it in the refrigerator for a maximum of 3 days.
- To Freeze - Cooked smoked chicken thighs can be frozen for up to 3 months. Wrap them securely and place them in either an airtight container or a freezer bag before freezing. When ready to use, thaw overnight in the refrigerator.
- To Reheat - Cover the chicken with foil, leaving it slightly loose, and reheat them in a 350°F oven until thoroughly warmed. Alternatively, you can carefully heat in the microwave.
Side Dish Options
The beauty of this smoked chicken is it goes with pretty much everything. Some options include
- Roasted carrots and green beans
- Smoked asparagus
- Maple roasted carrots
- Honey sriracha brussels sprouts
- Smoked sweet potatoes
- Roasted potatoes and broccoli
- Smoked mac and cheese
Equipment
The type of equipment you use can have a big impact on the flavor of the chicken. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - My favorite as I love the simplicity and flavor.
- Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- If you don't want to make your own spice rub, just use store-bought.
- You can skip the BBQ sauce, but if using don't start mopping the chicken until 30 minutes in.
- Cook to temperature, not time. It is done at 165°F.
- Let the chicken rest for 5 minutes before slicing which lets the juices stay inside.
Similar Recipes
If you’ve tried these smoked chicken thighs or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Chicken Thighs
Ingredients
- 4 chicken thighs, skin-on and bone-in
- 2 tablespoon brown sugar
- ½ tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- BBQ sauce
Instructions
- Mix all of the rub ingredients in a small bowl. Preheat smoker to 250°F.
- Trim excess fat off the chicken and season all sides with the spice blend.
- Place the chicken on the smoker skin side up. Smoke until the internal temperature reaches 165°F, which could take anywhere from 1 hour to 1 ½ hours. If using BBQ sauce, mop the chicken every 30 minutes until done.
- Remove from the smoker and let rest for 5 minutes before serving.
Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- If you don't want to make your own spice rub, just use store-bought.
- You can skip the BBQ sauce, but if using don't start mopping the chicken until 30 minutes in.
- Cook to temperature, not time. It is done at 165°F.
- Let the chicken rest for 5 minutes before slicing which lets the juices stay inside.
Lonny says
Delicious!
Jim says
I've made the boneless ones so I'm looking forward to trying these.
Ryan says
They're so good!
Jeff Harvey says
On the nutritional breakdown is the serving size 1gm?
Ryan says
1 thigh