Smoked Chicken Thighs

Smoked chicken thighs deserve to be on your table in the spotlight much more often. Too often overlooked for breasts or wings, bone-in thighs boast an unbeatable combination of succulent meat, crispy skin, and rich flavor—all at a very affordable price. You really just can’t mess them up, you can only make them even better in the smoker.

The key to the best smoked chicken thighs is a two-stage cook so the smoke permeates the meat at a lower temperature, while keeping the thighs tender and juicy. Then they are finished at a higher temperature to add even more flavor and crisp the skin.

They make for such a satisfying main dish on their own, but they are also super versatile to be added to other dishes such as salads, sandwiches, tacos, pizza, creamy alfredo chicken pasta, and more.

What You’ll Need (Ingredients & Equipment)

• Chicken Thighs – Either bone-in and skin-on or boneless skinless will work. Bone-in skin-on thighs are ideal for smoking because the bone and skin keep them moist and flavorful, but boneless skinless thighs can also be used with slightly shortened cook times to avoid drying out.
• Dry Rub – Use the one in this recipe containing black pepper, brown sugar, garlic powder, onion power, paprika and a little cayenne for heat or use your favorite rub that you have on hand.
• Smoker – Any type of smoker will work. Charcoal smokers give more smoke flavor, but pellet grills are easier to set up.
• Thermometer – Use an instant-read meat thermometer to check for doneness.

Tips

• Use a remote probe thermometer so you don’t have to open lid to check for doneness.
• Dry brine overnight if possible for more juicier and more flavorful chicken. Learn more about when to salt meats.
• A little BBQ sauce at the end goes a long way to some extra flavor pop, but it’s totally optional.

Things to Know

How Long to Smoke Chicken Thighs

It will take approximately 1 1/2 to 2 hours to cook bone-in, skin-on chicken thighs in the smoker. Always cook to temperature, rather than by time for best results.

The Best Temperature for Thighs

Cook chicken thighs to a higher temperature than you would breast meat. I like to cook the thighs to 175° F, which will have some carryover cooking and raise it up to about 180° F. This makes the thighs even more tender and flavorful.

Bone-in vs Boneless Thighs

You can definitely use either bone-in, skin on thighs or boneless skinless thighs. For ideal moisture, flavor, and textural contrast, bone-in skin-on thighs are my pick, but boneless, skinless thighs can also be used in this smoked chicken recipe with slightly adjusted cooking times. Keep an eye on boneless thighs to avoid overdrying. Bone-in thighs are also much less expensive per pound.

The Best Type of Wood for Smoking Chicken

Use a mild or sweet fruitwood like apple, cherry or maple that pairs perfectly with chicken. Learn more about the different types of wood for smoke.

What to Serve Them With

Smoked chicken thighs pair well with a variety of classic sides that complement and contrast the smoky, savory-sweet chicken. Try sauteed garlic green beans, smoked baked beans (made right alongside the chicken), creamy mashed potatoes or macaroni salad. For heartier choices, go for grilled broccolini with lemon and olive oil or cucumber salad.

Storage and Reheating

Refrigerating Leftovers: Store in airtight container up to 4 days

Freezing: Allow to cool completely, then freeze for up to 3 months preferabely vacuum sealed or in ziplock freezer bags with the air removed.

Reheating: Preheat oven to 325°F. Heat in oven-safe dish, loosely covered with foil, for 15-20 mins, or until the internal temp reaches 165° F. Alternately, they can be reheated in the microwave for about 60 to 90 seconds.