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Get ready to fire up your smoker and whip up some Smoked Chicken Thighs that’ll have you drooling before they hit your mouth!
We’re talking Smoked Chicken Thighs soaked in smoky goodness, coated with a zesty spice rub, and brushed with your favorite BBQ sauce.
This chicken thigh recipe is all about big flavor with little fuss.
This is probably one of Jeremy’s favorite foods.
I really can’t disagree with him.
The smell is seriously next level.
Then, after the waiting and the smelling, you get a flavor that is almost unbelievable.
Chicken thighs really take on a lot of flavor from the smoking process.
The sugar mixed with spices like paprika, garlic, and thyme is perfect for smoking.
We’re trapping in moisture and creating a glaze that you won’t soon forget!
Let’s make some Smoked Chicken Thighs that’ll have everyone thinking you’re a grill master!
Some of our other favorite chicken recipes we have on our site include: Whole Smoked Chicken Recipe, Chinese Chicken Recipe, and The BEST Sticky Slow Cooker Barbecue Chicken Recipe.
WHY THIS RECIPE WORKS:
- Juicy and Tender – The dark meat stays juicy chicken perfection—moist and yummy every time!
- Big Smoky Flavor – The pellet smoker and spice rub give it that smoke flavor.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Light brown sugar
- Turbinado sugar
- Smoked paprika
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Dried thyme
- Chicken thighs
- BBQ sauce
- Water
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE SMOKED CHICKEN THIGHS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF THIGHS ARE THE BEST TO USE?
- WHAT TEMPERATURE TO COOK THESE TO?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Best smoked chicken thighs recipe
HOW TO MAKE SMOKED CHICKEN THIGHS:
- Place the brown sugar, turbinado sugar, paprika, garlic powder, onion powder, salt, pepper, and thyme in a small bowl and stir to combine.
- If there is a lot of excess fat or skin, you can remove it; otherwise, tuck the excess skin under the bottom of the thighs and place it on a sheet tray.
- Sprinkle the thighs evenly with the spice rub and spat it in.
- Prepare the smoker to 275°F.
- Cook until the thighs reach an internal temperature of about 160°f. About 1 hour and 35 minutes.
- While the thighs are cooking, mix the BBQ sauce with the water in a small bowl.
- Once the thighs reach 160°F, brush them with the BBQ sauce.
- Cook for about 15 minutes or until the internal temperature reaches 170°F.
- Take off the heat and cover with foil; allow to rest for 5-10 minutes before eating.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF THIGHS ARE THE BEST TO USE?
Go for bone-in chicken thighs with the skin on—they’re the best smoked chicken thighs because the skin side gets nice and tasty.
The bone keeps the thigh meat juicy, too!
Boneless chicken thighs work too, but they cook faster, so keep an eye on them.
WHAT TEMPERATURE TO COOK THESE TO?
You want the internal temperature of the chicken to hit 170°F—use an instant-read thermometer to check!
Start at 160°F for the BBQ sauce step, then finish at 170°F for perfect smoked chicken thighs that are safe and delicious.
ANY ADDITIONS?
You know I’ve got ideas here.
I always do!
Don’t hesitate if you have any others you think would work, tell us down below.
- Cayenne pepper for a spicy kick
- Chopped fresh herbs like parsley for freshness
- Smoked salt for deeper smoke flavor
- A sprinkle of chili flakes for heat
ANY SUBSTITUTIONS?
Switch things up if you like.
You won’t hear me complaining.
It’s your recipe now!
- Boneless skinless chicken thighs instead of bone-in
- Chicken breasts in place of thighs, cooking time will vary.
- Olive oil instead of vegetable oil for the rub
- Sea salt instead of kosher salt
- Maple syrup instead of brown sugar for sweetness
- Chicken legs instead of thighs
- Avocado oil instead of vegetable oil for a healthier vibe
HOW TO STORE:
Refrigerator:
Wrap leftovers in aluminum foil or pop them in an airtight container and chill in the fridge for up to 4 days.
Freezer:
Tuck them in a freezer-safe bag and freeze for up to 3 months.
Thaw in the fridge overnight, then reheat on the grill or in the oven.
DANA’S TIPS AND TRICKS:
- Pat the chicken thighs with a paper towel—dry skin gets crispier skin!
- Rub the chicken dry rub all over—get every spot for great flavor!
- Use a meat thermometer—hit that 170°F internal temperature for safety!
- Rest them under foil—keeps the juicy chicken juicy!
- Brush on BBQ sauce late—avoids burning and keeps it tasty!
This recipe will make your Smoked Chicken Thighs juicy, smoky, and crazy easy!
Whether it’s a backyard BBQ or a chill dinner, this chicken thigh recipe is a great choice that’ll make everyone smile.
If you like this recipe, you might also like:
Best smoked chicken thighs recipe
Ingredients
- 1 tablespoon light brown sugar packed
- 1 tablespoon turbinado sugar
- 1/2 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 6 pounds chicken thighs
- 1 cup bbq sauce
- 2 tablespoons water
Instructions
- Place the brown sugar, turbinado sugar, paprika, garlic powder, onion powder, salt, pepper, and thyme in a small bowl and stir to combine.1 tablespoon light brown sugar, 1 tablespoon turbinado sugar, 1/2 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme
- If there is a lot of excess fat or skin, you can remove it; otherwise, tuck the excess skin under the bottom of the thighs and place it on a sheet tray.
- Sprinkle the thighs evenly with the spice rub and pat it in.6 pounds chicken thighs
- Prepare the smoker to 275°F.
- Cook until the thighs reach an internal temperature of about 160°f. About 1 hour and 35 minutes.
- While the thighs are cooking, mix the BBQ sauce with the water in a small bowl.1 cup bbq sauce, 2 tablespoons water
- Once the thighs reach 160°F, brush them with the BBQ sauce.
- Cook for about 15 minutes or until the internal temperature reaches 170°F.
- Take off the heat and cover with foil; allow to rest for 5-10 minutes before eating.
Notes
- Pat the chicken thighs with a paper towel—dry skin gets crispier skin!
- Rub the chicken dry rub all over—get every spot for great flavor!
- Use a meat thermometer—hit that 170°F internal temperature for safety!
- Rest them under foil—keeps the juicy chicken juicy!
- Brush on BBQ sauce late—avoids burning and keeps it tasty!
Nutrition
Love This Recipe?
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This was so much fun to make and tasted even better than it looks.