Smoked Chicken Thighs Ultimate Recipe
This recipe guides you through smoking chicken thighs to achieve juicy, tender, and flavorful results with a delightful smoky essence. Bone-in, skin-on thighs are seasoned with a flavorful dry rub and smoked low and slow for maximum flavor and moisture.
Equipment
- Smoker
- Wood chips or chunks (apple, cherry, hickory, or pecan)
- Meat thermometer
- Small bowl
- Paper towels
- Tongs
- Baking sheet (optional)
- Aluminum foil (optional)
Ingredients
- 2-3 lbs bone-in, skin-on chicken thighs about 6-8 thighs
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons paprika sweet or smoked
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper optional
- Wood chips or chunks apple, cherry, hickory, or pecan
Instructions
- Pat the chicken thighs dry with paper towels.
- In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and cayenne pepper (if using).
- Drizzle the chicken thighs with olive oil and generously coat them with the dry rub, ensuring it gets under the skin.
- Let the seasoned chicken thighs sit in the refrigerator for at least 30 minutes, or up to overnight.
- Prepare your smoker, aiming for a temperature of 250-275°F (121-135°C).
- Add your chosen wood chips or chunks to the smoker according to the smoker's instructions.
- Arrange the chicken thighs on the smoker grate, leaving some space between them.
- Smoke the chicken thighs for about 2-3 hours, or until the internal temperature reaches 175-180°F (79-82°C), using a meat thermometer to check the temperature in the thickest part of the thigh, avoiding the bone.
- For extra crispy skin, increase the smoker temperature to 350°F (177°C) for the last 15-20 minutes of cooking, keeping a close eye on them to prevent burning.
- Once the chicken thighs reach the desired temperature, remove them from the smoker and let them rest for 10-15 minutes before serving.
- Serve with your favorite BBQ sides.
Notes
For rubbery skin, pat the chicken thighs completely dry before seasoning and consider increasing the smoker temperature during the last 15-20 minutes. To avoid dry chicken, use a meat thermometer and don't overcook. Experiment with different wood flavors to find your favorite. Leftover smoked chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven or microwave.