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Smoked Chicken Thighs Recipe

Smoked Chicken Thighs Recipe

Rebecca Blumer
Learn how to make the best Smoked Chicken Thighs Recipe with juicy, tender meat and smoky flavor. Perfect for BBQs or weeknight meals!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American BBQ
Servings 6 People
Calories 300 kcal

Ingredients
  

  • 8 –10 bone-in skin-on chicken thighs
  • 2 tablespoons paprika sweet or smoked
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper optional, for heat
  • ¼ cup olive oil optional, for marinade
  • 2 tablespoons lemon juice optional, for marinade
  • 2 tablespoons soy sauce optional, for marinade
  • 1 teaspoon dried oregano optional, for marinade
  • Wood chips or pellets hickory, applewood, cherry, or pecan
  • Cooking spray or vegetable oil

Instructions
 

Step 1: Prepare Your Smoker

  • Choose Your Fuel:
    - Depending on your smoker type, load your charcoal, wood pellets, or wood chunks accordingly. If you’re using a charcoal smoker, you may want to start your charcoal in a chimney starter to ensure it’s adequately lit before adding it to the smoker.
  • Preheat to the Right Temperature:
    - Aim for a cooking temperature of around 225°F to 250°F (about 107°C to 121°C). This lower temperature range is key for achieving that tender, slow-cooked result.
    - Allow your smoker to heat up while you prepare the chicken thighs. It’s easier to maintain a stable temperature from the start than trying to correct it halfway through the cooking process.

Step 2: Season the Chicken Thighs

  • Pat Dry:
    - Remove the chicken thighs from their packaging or marinade (if using one). Pat them dry with paper towels to remove excess moisture. This promotes better adherence of the rub and a crispier skin.
  • Apply the Dry Rub:
    - Generously season the chicken thighs on both sides with your chosen rub. If you’ve marinated the chicken beforehand, you can still add a light dusting of rub to amplify the flavors.
    - Make sure to get the rub under the skin if possible. Gently separate the skin from the meat with your fingers (without tearing the skin completely off) and rub the seasoning onto the meat underneath.

Step 3: Arrange the Chicken on the Smoker

  • Organize the Thighs:
    - Once your smoker is at the target temperature (225–250°F), lightly oil the grates or spray them with cooking spray to prevent sticking.
    - Place the chicken thighs on the smoker grates, skin-side up. Leave some space between each piece to allow for even airflow and consistent cooking.
  • Add Wood for Smoke:
    - If you’re using wood chunks or chips, toss them onto the hot coals or in the smoker box (depending on your smoker’s design). For a pellet smoker, simply ensure your hopper is filled with pellets.
    - Close the lid and let the smoke work its magic.

Step 4: Smoke Low and Slow

  • Maintain the Temperature:
    - Keep the smoker as close to your target temperature as possible. Small vents or dampers on your smoker help control the flow of oxygen and, consequently, the heat.
    - Check your fuel source periodically to make sure it’s not running out, and add more charcoal or wood as necessary.
  • Monitor Internal Temperature:
    - Smoking times can vary based on factors like the size of your chicken thighs, ambient temperature, and smoker type. On average, it might take anywhere from 2 to 3 hours for the chicken thighs to be fully cooked.
    - Use a reliable meat thermometer to measure the internal temperature in the thickest part of the thigh (avoiding contact with the bone). According to the USDA, chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
    - However, some pitmasters prefer cooking dark meat closer to 175–185°F (79–85°C) for a more tender texture. The result is succulent, fall-off-the-bone thighs.

Step 5: Optional Finishing Touches

  • Add a Glaze or Sauce:
    - If you like a sticky, caramelized finish, brush your favorite BBQ sauce or glaze onto the chicken thighs about 10 to 15 minutes before you plan to pull them off the smoker.
    - This step adds an extra layer of flavor and visually appealing shine.
  • Crisp the Skin (If Needed):
    - While smoking is excellent for flavor, the skin sometimes remains on the softer side due to the lower cooking temperature. If you prefer a crispier skin, you can briefly place the chicken thighs under a broiler or on a hot grill for a couple of minutes after smoking. Keep an eye on them to avoid burning the sauce or rub.

Step 6: Rest and Serve

  • Rest the Chicken:
    - Once you’ve reached your desired internal temperature, remove the chicken thighs from the smoker and let them rest for about 5–10 minutes. This helps the juices redistribute throughout the meat, ensuring a moist and tender bite.
  • Present Your Creation:
    - Arrange the smoked chicken thighs on a serving platter. Garnish with freshly chopped parsley, chives, or green onions for a pop of color.

Notes

Nutrition Information (Per Serving)
  • Calories: ~300
  • Total Fat: ~17g
  • Saturated Fat: ~5g
  • Protein: ~30g
  • Carbohydrates: ~5g
  • Fiber: ~1g
  • Sugar: ~2g
  • Sodium: ~450mg
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.