Go Back
Bird's-eye view of smoked chicken thighs glazed with a dark, caramelized sauce, sprinkled with paprika and black pepper.

Smoked Chicken Thighs Recipe

Juicy, smoky bone-in chicken thighs with a sweet and spicy dry rub, smoked low and slow until tender and crisp-skinned.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Chill Time 10 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 8-10 bone-in, skin-on chicken thighs
  • 2 tablespoons paprika (sweet or smoked)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper optional, for heat
  • ¼ cup olive oil optional, for marinade
  • 2 tablespoons lemon juice optional, for marinade
  • 2 tablespoons soy sauce optional, for marinade
  • 1 teaspoon dried oregano optional, for marinade
  • Wood chips or pellets (hickory, applewood, cherry, or pecan)
  • Cooking spray or vegetable oil

Instructions
 

  • Select Fuel Type:

    Select your fuel: fill the smoker with charcoal, wood pellets, or wood chunks per your smoker's requirements. For a charcoal model, ignite the charcoal in a chimney starter so it is fully lit before transferring.

  • Preheat Smoker:

    Heat the smoker to 225-250°F (107-121°C). Let it come up to temperature while you get the chicken ready.

  • Dry Chicken Thighs:

    Take the chicken thighs out of the packaging or marinade; blot them dry with paper towels to eliminate extra moisture, which helps the rub stick and the skin get crispy.

  • Apply Dry Rub:

    Apply the dry rub liberally to both sides of the chicken thighs. If they were marinated, add a light sprinkle of rub to boost the taste. Carefully slide your fingers between the skin and meat (without ripping) and work seasoning onto the meat beneath.

  • Arrange on Grates:

    When the smoker reaches 225-250°F (120°C), lightly grease the grates or spritz them with cooking spray to avoid sticking. Set the chicken thighs skin-side up on the grates, with spaces between them for good airflow.

  • Add Smoke Wood:

    Place wood chunks or chips onto the hot coals or into the smoker box; for pellet smokers, make sure the hopper is full. Close the lid.

  • Regulate Temperature:

    Regulate the smoker's temperature by adjusting the vents or dampers to control oxygen flow. Check the fuel from time to time and add more charcoal or wood if needed.

  • Monitor Internal Temp:

    Track the internal temperature: smoking usually takes 2-3 hours. Insert a meat thermometer into the thickest part of the thigh (stay away from the bone). The USDA safe minimum is 165°F (75°C); for juicier dark meat, cook to 175-185°F (79-85°C).

  • Glaze with Sauce:

    Optional: For a glossy, caramelized coating, paint BBQ sauce or glaze onto the chicken thighs 10-15 minutes before taking them off the smoker.

  • Crisp Skin:

    Optional: For extra-crispy skin, put the chicken under a broiler or on a hot grill for a minute or two after smoking, watching closely to prevent scorching.

  • Rest the Chicken:

    Let the chicken rest for 5-10 minutes after it hits the target internal temperature so the juices redistribute.

  • Garnish and Serve:

    Place on a serving platter; decorate with freshly chopped parsley, chives, or green onions.
Keyword bbq chicken recipes, chicken marinade recipes, chicken thighs recipes, smoked chicken leftovers, smoked chicken quarters pellet grill, smoked chicken thighs recipe, smoked meat recipes, spatchcock smoked chicken