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Are you ready to take your grilling game to the next level? Imagine tender, juicy chicken thighs infused with a smoky aroma and bursting with flavor—sounds irresistible, right? Whether you’re hosting a backyard barbecue, looking for a new meal prep idea, or just want to treat yourself to a gourmet dish, smoked chicken thighs are the perfect choice.
This recipe is easy enough for beginners yet impressive enough to wow your guests. With a few simple ingredients, a good smoker, and the right techniques, you’ll create the Best Smoked Chicken Thighs that are crispy on the outside, juicy on the inside, and full of smoky goodness.
Let’s dive in and learn how to make smoked chicken thighs that will have everyone asking for seconds. From seasoning tips to serving suggestions, this guide has everything you need to master this mouthwatering dish. Ready? Let’s fire up the smoker!
How to Make Smoked Chicken Thighs
Ingredients
To make smoked chicken thighs that are juicy and flavorful, you’ll need:
For the Chicken:
- 6–8 chicken thighs (bone-in, skin-on or boneless, as preferred)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional, for a spicy kick)
For the Rub (Optional):
- 1 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp thyme
- 1 tsp mustard powder
For Smoking:
- 2 cups applewood or hickory wood chips (soaked in water for 30 minutes)
Instructions to Make Smoked Chicken Thighs
Step 1: Prepare the Chicken
- Rinse and pat the chicken thighs dry with a paper towel. Dry skin ensures a crispy exterior.
- Rub olive oil evenly over each chicken thigh to help the seasoning adhere.
Step 2: Season the Chicken
- Combine the spices in a small bowl to create your seasoning mix or rub.
- Generously coat the chicken thighs with the seasoning, making sure every part is covered.
Step 3: Preheat the Smoker
- Preheat your smoker to 225°F (107°C).
- Add soaked wood chips to the smoker tray for a rich, smoky flavor.
Step 4: Smoke the Chicken Thighs
- Place the seasoned chicken thighs on the smoker grates, skin-side up.
- Smoke the chicken for 2–3 hours or until the internal temperature reaches 165°F (74°C).
- For crispy skin, increase the smoker’s temperature to 375°F (190°C) for the last 10–15 minutes.
Step 5: Rest and Serve
- Remove the smoked chicken thighs from the smoker and let them rest for 10 minutes. This allows the juices to redistribute.
- Serve hot and enjoy with your favorite sides.
Tips for Making Smoked Chicken Thighs
- Choose Quality Cuts: Opt for bone-in, skin-on chicken thighs for a juicier result. For a leaner option, use smoked boneless skinless chicken thighs.
- Dry Brining: Brine your chicken thighs for at least 2 hours (or overnight) to enhance flavor and moisture.
- Temperature Control: Invest in a good meat thermometer to ensure the chicken is cooked to perfection.
- Wood Chip Selection: Applewood offers a sweet flavor, while hickory provides a stronger, smoky taste.
- Crispy Skin Hack: Broil the chicken for a few minutes in the oven if the smoker doesn’t crisp the skin enough.
What to Serve with Smoked Chicken Thighs
Here are some fantastic pairings to complete your meal:
- Caffeinated Pizza Rolls: A savory snack that complements the smoky flavors.
- Trader Joe’s Caesar Salad: A crisp, refreshing salad balances the richness of the chicken.
- Cornbread or Biscuits: Adds a comforting, homestyle touch.
- Grilled Vegetables: Asparagus, zucchini, or bell peppers pair well with smoked chicken.
- Potato Salad or Mashed Potatoes: Classic and hearty sides.
Variations of Smoked Chicken Thigh Recipes
Smoked chicken thighs are highly versatile and can be adapted to suit different flavor preferences, cuisines, and dietary needs. Here are some exciting variations to try:
Smoked Boneless Chicken Thighs
For a leaner, easier-to-eat option, use boneless chicken thighs. They cook faster and absorb marinades and rubs more effectively. Perfect for sandwiches, salads, or wraps. To avoid drying out, monitor their internal temperature closely and remove them from the smoker at 165°F (74°C).
Spicy Smoked Chicken Thighs
If you enjoy heat, enhance the spice level by adding extra cayenne pepper, smoked chili powder, or a few dashes of your favorite hot sauce to the rub. Pair with a cooling ranch or blue cheese dip for balance.
Asian-Inspired Smoked Chicken Thighs
Marinate the chicken thighs in a mixture of soy sauce, sesame oil, ginger, garlic, and a touch of honey before smoking. Finish with a sprinkle of sesame seeds and chopped green onions for an authentic Asian flavor profile. These are great served with rice or noodles.
Smoked Chicken Legs and Thighs Carnivore Recipe
Combine chicken thighs with drumsticks for a protein-packed feast. This combination works particularly well for keto or carnivore diets. Season simply with salt and pepper or a low-carb rub to keep it diet-friendly.
Barbecue Glazed Smoked Chicken Thighs
During the final 30 minutes of smoking, brush the chicken thighs with your favorite barbecue sauce. The sauce will caramelize, creating a sticky, sweet, and tangy glaze that pairs beautifully with the smoky flavor.
Smoked Herb-Crusted Chicken Thighs
Infuse the thighs with earthy flavors by using a herb rub made with fresh rosemary, thyme, oregano, and parsley. Add a little lemon zest to the mix for brightness. This variation pairs well with light sides like roasted vegetables or a simple salad.
Smoked Boneless Skinless Chicken Thighs for Meal Prep
If you’re looking for a healthy, make-ahead option, boneless, skinless chicken thighs are ideal. They’re perfect for slicing and adding to salads, wraps, or grain bowls throughout the week. Season with garlic powder, paprika, and a touch of olive oil for a clean and versatile flavor.
Honey Mustard Smoked Chicken Thighs
Combine Dijon mustard, honey, and a splash of apple cider vinegar to create a tangy-sweet glaze. Brush this mixture over the chicken thighs during the last hour of smoking for a deliciously caramelized finish.
Buffalo-Style Smoked Chicken Thighs
For wing lovers, turn your smoked chicken thighs into a buffalo-inspired dish by tossing them in buffalo sauce after smoking. Serve with celery sticks and a side of blue cheese dressing for the ultimate snack or game-day meal.
Sweet and Spicy Smoked Chicken Thighs
Combine brown sugar, chili powder, smoked paprika, and cayenne in your rub for a balance of sweet and heat. This variation is perfect for those who enjoy a little kick but still want some sweetness to mellow the spice.
Lemon Garlic Smoked Chicken Thighs
Marinate the thighs in olive oil, lemon juice, minced garlic, and cracked black pepper before smoking. This simple yet flavorful variation is perfect for pairing with Mediterranean-style sides like hummus and pita bread.
Smoked Cajun Chicken Thighs
Use a Cajun seasoning blend with paprika, garlic powder, onion powder, cayenne, thyme, and oregano to create a Louisiana-inspired dish. Serve with cornbread and collard greens for a Southern-style meal.
With these variations, you can make smoked chicken thighs a regular feature in your culinary repertoire while keeping your meals exciting and diverse.
FAQs While Making Smoked Chicken Thighs
Can I use frozen chicken thighs?
Yes, but thaw them completely before smoking for even cooking.
What’s the best temperature for smoking chicken thighs?
225°F (107°C) ensures slow and even cooking, with a tender result.
Can I smoke chicken thighs without a smoker?
Yes, use a charcoal or gas grill with wood chips for a similar effect.
How do I prevent the chicken from drying out?
Use a brine, monitor internal temperature, and avoid overcooking.
How long should I let the chicken thighs rest after smoking?
Rest the chicken thighs for at least 10 minutes after removing them from the smoker. This helps the juices redistribute, ensuring tender and moist meat.
Can I marinate the chicken thighs instead of using a dry rub?
Yes! Marinating the chicken thighs in a mixture of olive oil, lemon juice, garlic, and herbs for 2–4 hours before smoking can add extra flavor.
What type of smoker is best for making smoked chicken thighs?
You can use any smoker – electric, charcoal, or pellet. Each offers a slightly different flavor profile, with pellet smokers providing convenience and charcoal smokers delivering a classic, robust smoky taste.
How can I store leftover smoked chicken thighs?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, use an oven at 300°F (150°C) to warm them gently without drying them out. Alternatively, freeze for up to 3 months.
Substitutes for Smoked Chicken Thighs
- Chicken Breasts: For a leaner option, though they may be less juicy.
- Turkey Thighs: Great for a larger portion size.
- Plant-Based Chicken Alternatives: Perfect for vegetarians craving smoky flavors.
Nutrition of Smoked Chicken Thighs
Here’s the approximate nutritional breakdown for one smoked chicken thigh (bone-in, skin-on):
- Calories: 220
- Protein: 22g
- Fat: 14g
- Carbohydrates: 2g
- Fiber: 0g
- Sodium: 340mg
Making smoked chicken thighs at home is a rewarding experience that brings a gourmet touch to your meals. Whether you’re savoring smoked boneless chicken thighs for meal prep or indulging in the classic bone-in version, this recipe will become a staple. Pair it with delicious sides like the Spaghetti with Alfredo Recipe for a complete dining experience.
Explore more recipes and master your culinary skills with these smoky, savory delights!
Ingredients
To make smoked chicken thighs that are juicy and flavorful, you'll need: 
For the Chicken:
- 6–8 chicken thighs (bone-in, skin-on or boneless, as preferred)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional, for a spicy kick)
For the Rub (Optional):
- 1 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp thyme
- 1 tsp mustard powder
For Smoking:
- 2 cups applewood or hickory wood chips (soaked in water for 30 minutes)
Instructions
Instructions to Make Smoked Chicken Thighs
Step 1: Prepare the Chicken
- Rinse and pat the chicken thighs dry with a paper towel. Dry skin ensures a crispy exterior.
- Rub olive oil evenly over each chicken thigh to help the seasoning adhere.
Step 2: Season the Chicken
- Combine the spices in a small bowl to create your seasoning mix or rub.
- Generously coat the chicken thighs with the seasoning, making sure every part is covered.
Step 3: Preheat the Smoker
- Preheat your smoker to 225°F (107°C).
- Add soaked wood chips to the smoker tray for a rich, smoky flavor.
Step 4: Smoke the Chicken Thighs
- Place the seasoned chicken thighs on the smoker grates, skin-side up.
- Smoke the chicken for 2–3 hours or until the internal temperature reaches 165°F (74°C).
- For crispy skin, increase the smoker’s temperature to 375°F (190°C) for the last 10–15 minutes.
Step 5: Rest and Serve
- Remove the smoked chicken thighs from the smoker and let them rest for 10 minutes. This allows the juices to redistribute.
- Serve hot and enjoy with your favorite sides.
Notes
Tips for Making Smoked Chicken Thighs
- Choose Quality Cuts: Opt for bone-in, skin-on chicken thighs for a juicier result. For a leaner option, use smoked boneless skinless chicken thighs.
- Dry Brining: Brine your chicken thighs for at least 2 hours (or overnight) to enhance flavor and moisture.
- Temperature Control: Invest in a good meat thermometer to ensure the chicken is cooked to perfection.
- Wood Chip Selection: Applewood offers a sweet flavor, while hickory provides a stronger, smoky taste.
- Crispy Skin Hack: Broil the chicken for a few minutes in the oven if the smoker doesn’t crisp the skin enough.
