Smoked Chicken Thighs

5 from 27 votes

Smoked chicken thighs are juicy, flavorful, and packed with smoky goodness! Perfect for weeknight dinners or your next family BBQ gathering.

Prep Time5

Cook Time2

resting time10

Total Time2 15

Course: Entree

Cuisine: American

Keyword: chicken thighs recipe, chicken recipes, smoking recipe, smoked chicken, smoked chicken thighs

Servings:

Calories: 384kcal

Arrange thighs on a shallow platter or rimmed sheet pan in a single layer. Brush or rub each piece with olive oil.
Add poultry seasoning and paprika to a small bowl, stirring with a spoon to combine. Sprinkle seasoning evenly over each poultry piece. Cover the platter/pan with plastic wrap and refrigerate for 1-2 hours.
When you're ready to cook, preheat smoker or grill to 225ºF. If using an internal temperature probe, insert it into the thickest part of the thigh, avoiding the bone (if using bone-in)
For bone-in: Smoke for 50 minutes, turning pieces over after 25 minutes.
For boneless: Smoke for 40 minutes, turning pieces over after 20 minutes.
Cook until internal temperature reaches 150ºF.
*If using a stand-alone smoker, transfer smoked thighs to a 350°F. grill or oven to finish cooking and crisp the skin.
Increase grill temperature (or preheat oven) to 350ºF.
Move pieces from the lower rack of the grill to the top rack. Alternatively, turn off the burners on one side and place the thighs there so they cook over indirect heat.
Cook until the internal temperature at the thighs are 165ºF, about 30-45 minutes. **Be sure the probe of the thermometer isn't touching a bone.
Let chicken rest for 10 minutes before serving.

If you’re using a Traeger or other grill, we highly recommend using an internal wired or wireless thermometer. Heat escapes and lowers the inside temperature whenever you open the lid to check on the food. This can unnecessarily lengthen your cooking time.

Recipe Variations:

Sweet and smoky glaze: Mix brown sugar, apple cider vinegar, and your favorite barbecue sauce for a sticky, flavorful finish. Brush it onto the chicken thighs in the last 10 minutes of smoking.
Spicy kick: Add a cayenne pepper and chili powder blend to the spice rub for extra heat. Pair it with cherry wood or hickory for a bold, smoky flavor.
Dry brined for maximum flavor: Coat the skin-side of the thighs with kosher salt, black pepper, and cumin before letting them rest in the fridge for a few hours. This enhances tenderness and flavor.

Storing Instructions:

Leftover chicken can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.
To reheat refrigerated chicken, microwave in 30-second increments until reheated.