Smoked Chicken Thighs
A delicious, smoky, and tender main course featuring chicken thighs seasoned with a flavorful spice rub. Slow-smoked to perfection, these thighs deliver a perfect balance of juicy meat and a subtle charred aroma, ideal for a backyard BBQ or a comforting family dinner.
Equipment
- Smoker: Electric, charcoal, or pellet smoker (set to 225°F / 107°C)
- Wood Chips: Apple, hickory, or cherry (soaked in water for at least 30 minutes, if using charcoal or wood chip smoker)
- Meat Thermometer: For checking doneness
- Tongs: For handling the chicken safely
- Brush: For applying oil to the chicken
- Mixing Bowl & Measuring Spoons: For the spice rub
- Paper Towels: For patting the chicken dry
Ingredients
- Chicken:
- 4 –6 bone-in skin-on chicken thighs
- For the Spice Rub:
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper optional, for extra heat
- Wood Chips: as needed, soaked
Instructions
- Preheat the Smoker:
- Set your smoker to 225°F (107°C). If using wood chips with a charcoal or wood chip smoker, ensure they are soaked in water for at least 30 minutes before use.
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels.
- Brush each thigh lightly with olive oil to help the spice rub adhere.
- Season the Chicken:
- In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
- Evenly coat both sides of each chicken thigh with the spice rub.
- Smoke the Chicken:
- Arrange the chicken thighs on the smoker rack, skin-side up.
- Smoke for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Optional – Crisp the Skin:
- For extra crispy skin, finish the thighs under a broiler or on a hot grill for 3–5 minutes after smoking.
- Rest and Serve:
- Remove the chicken from the smoker and let rest for 5–10 minutes before serving. Enjoy your smoky, flavorful chicken thighs!
- Details
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: Approximately 1 hour 45 minutes to 2 hours 15 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Smoking (with an optional finish for crisping)
- Cuisine: American BBQ
- Diet: Gluten-Free, Paleo
- Keywords
- Smoked Chicken Thighs, BBQ Chicken, Slow-Smoked Chicken, American BBQ, Smoky Chicken, Spicy Chicken, Outdoor Cooking
- Nutrition (Per Serving – Approximate for 1 Chicken Thigh, ~150g)
- Serving Size: 1 thigh (approximately 150g)
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 120 mg
- Note: Nutritional values are approximate and can vary based on the exact size of the chicken thighs and specific ingredient brands used.
Notes
Marinating: For deeper flavor, marinate the chicken thighs with the spice rub and olive oil for 1–2 hours (or overnight in the refrigerator) before smoking.
Temperature Check: Always use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
Crispier Skin: If you prefer extra crispy skin, use the optional broiling or grilling step after smoking.
Custom Adjustments: Feel free to adjust the spice mix to suit your personal taste preferences—adding herbs or a touch more sugar can create different flavor profiles.
Temperature Check: Always use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
Crispier Skin: If you prefer extra crispy skin, use the optional broiling or grilling step after smoking.
Custom Adjustments: Feel free to adjust the spice mix to suit your personal taste preferences—adding herbs or a touch more sugar can create different flavor profiles.