July 8, 2021
Chicken

Smoked Chicken Thighs

Name: Smoked Chicken Thighs
Prep time: 15 min
Cook time: 90 min
Total time: 225 min
Ingredients: 6 Bone-In Chicken Thighs; 1 tablespoon Olive Oil; 3 tbsp BBQ Rub; BBQ Sauce

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These smoked chicken thighs are juicy, tender, and packed with rich smoky flavor, finished with perfectly rendered skin and bold seasoning. Cooked low and slow with a controlled finish, they deliver consistent, competition-worthy results every time.

Why This Recipe Works

Staple Meal: Chicken thighs are a great staple for weeknight meals or meal prep, and they can truly be everyone’s favorite BBQ if you do it right. Whether you use a charcoal or pellet smoker, the low and slow cooking process adds flavor while protecting texture.

Take Chicken Up a Notch: Smoke flavor amplifies the taste of a basic chicken thigh. Easily use different marinades, and grill at higher temps to finish off the skin to get crispy for the perfect combination of smoky, crunchy chicken.

Easy to Make: Smoking a chicken thigh couldn’t be easier (and is also very forgiving). After just a little bit of prep, you can allow the smoker to do all of the work, and now you have dinner on the table.

Smoked Chicken Thigh right off the grill on a cooling rack

Supplies Needed

Foil Pan
Wire Rack
Baking Sheet
Tongs
Meat Thermometer

Ingredients

Chicken Thighs: I used bone-in, skin-on chicken thighs here. You can use boneless chicken thighs if you prefer! Just keep in mind that they will cook more quickly. If you prefer to use chicken breast, check out my smoked chicken breast recipe!
Spice Rub: You can use your favorite spice rub for chicken. My lemon pepper seasoning would be delicious, or you can try my BBQ dry rub. If you want something simpler, try an Italian blend or just use a combination of salt and pepper!
Olive Oil: This will keep the chicken moist and allow it to crisp up!
Cornstarch or Baking Powder: This is optional, but can help to dry the skin and make it extra crispy!

How to Make Smoked Chicken Thighs

Rest & Serve: Remove from the grill and rest for 15 minutes to redistribute the chicken juices.

Preheat: Preheat your grill for indirect heat at 350 F.

Prep the Chicken: Pat your chicken dry ahead of time and either air-dry it in the fridge or toss in a few tablespoons of baking powder/ cornstarch to remove excess moisture.

Season: Apply a little olive oil if desired and sprinkle on your favorite spice rub. I like a BBQ dry rub or a simple Italian blend.

Place Chicken on Rack: To reduce the mess in your grill, I recommend using a foil pan with a cooling rack over the top. Place the chicken thighs, skin side up, over the rack. This collects the chicken fat and juices while still allowing the hot air and smoke to circulate throughout the chicken.

Smoke: Smoke for about 1.5-2 hours as needed. The internal temperature should be 165 F.

Best Wood for Smoking Chicken Thighs

Mild fruit woods work best.

Apple adds subtle sweetness
Cherry enhances color and mild smoke flavor
Pecan provides balanced richness

Avoid strong woods like mesquite, which can overpower chicken.

Should You Brine Chicken Thighs Before Smoking?

Brining is optional. Because thighs naturally contain more fat, they rarely dry out.

However, a simple salt brine can enhance seasoning and moisture retention if desired. Dry brining overnight in the refrigerator also improves skin texture.

Can I make boneless, skinless smoked chicken thighs instead?

Yes, you can. Note that they will need less cooking time because there is no skin or bone. Chicken thighs are a darker meat, so they tend to dry out less than boneless chicken breast, for example. Check out my guide for7 tips for grilling chickenif you need additional tips!

Smoked chicken thighs with baking powder

Tips for Crispy Chicken Skin

Having crispy skin on chicken is a must! Here are some of my favorite tips I use to get the best crunch every time I BBQ.

Remove the chicken from the packaging and always pat dry with paper towels.
Let it air dry, uncovered in the fridge overnight.
Use baking powder or cornstarch a few hours before smoking for crispier skin. This works with smoked chicken breast, grilled wings, or even a whole grilled spatchcock chicken, for example.
Cook at a higher temperature to render the skin’s fat and help it get crispier.

Serving & Storage

These easy smoked chicken thighs can be served with so many different things! I recommend serving them with this smoked cauliflower mac and cheese, some grilled Brussels sprouts, and my favorite garlic basil aioli dipping sauce.

Serve dry for the crispiest skin, but feel free to add your favorite barbecue sauce before eating if desired, or serve it on the side for dipping.

Want to use this for meal prep? Pre-shred the chicken as desired and set it aside in a container in the fridge to be used in salads, casseroles, or added to soups or stews. The smoked chicken goes so well in my low-carb chicken chili recipe!

If you leave them whole after storing and have leftovers, peel the skin off and pull the meat away from the bones. Use the bones for stock and the leftover chicken as desired.

Leftover smoked chicken thighs are good for up to 7 days.

Smoked Chicken Preparation and Cooking Steps:

Preheat your grill for indirect heat at 350 F.
Pat your chicken dry ahead of time, and either air dry it in the fridge or toss it in a few tablespoons of baking powder/ cornstarch to remove excess moisture.
Apply a little olive oil if desired and sprinkle on your favorite spice rub. I like this (sugar-free) all-purpose BBQ dry rub or a simple Italian blend.
To reduce the mess in your grill, I recommend using a foil pan with a cooling rack over the top. Place the chicken thighs, skin side up, over the rack. This collects the chicken fat and juices while still allowing the hot air and smoke to circulate throughout the chicken.
Smoke for about 1.5-2 hours as needed. Internal temperature should be 165 F.
Remove from the grill and rest for 15 minutes to redistribute the chicken juices. Serve with this smoked cauliflower mac and cheese, some grilled brussels sprouts, and my favorite garlic basil aioli dipping sauce.

Frequently Asked Questions

Can I make boneless, skinless smoked chicken thighs instead?

Yes, you can. Note that they will need less cooking time because there is no skin or bone. Chicken thighs are a darker meat so they tend to dry out less than boneless chicken breast for example. Check out my guide for 7 tips for grilling chicken if you need additional tips!

What temperature should I cook chicken thighs at on the grill?

I often smoke chicken recipes (especially darker meat) at a slightly higher temperature compared to other classic low and slow BBQ recipes in order to achieve a really crispy skin. I smoked the bone in thighs at 350 F. This works best for rendering the fat while getting that fried chicken like skin at the end of the cook.

How long do bone in chicken thighs take to smoke?

There are a few factors that play into how long chicken thighs will take to smoke on the grill. Some variables include how cold the chicken is before going on the smoker and how thick the thighs are. Boneless chicken always cooks faster as well.

These chicken thighs reached 165 degrees internally after about an hour and a half on my Yoder 640s. Always use a meat thermometer inserted into the thickest part of the thigh to know when they are truly cooked. Most thighs will be done in under two hours.

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