Smoked Chicken Thighs

These Smoked Chicken Thighs are juicy, smoky, and glazed with BBQ sauce, made with an easy sweet and savory dry rub for the best backyard chicken.

Course Main Course

Cuisine American

Keyword smoked chicken thighs

Prep Time 15

Cook Time 1 50

Total Time 2 5

Servings servings

Calories 822kcal

Author Jason Decker

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