When it comes to BBQ chicken, the thigh is the unsung hero. It’s juicy, flavourful, and hard to overcook—making it a pitmaster’s best friend. But the real secret to making The Ultimate Chicken Thigh? Scraping the fat off the back of the skin for a bite-through finish that rivals competition-level BBQ. With a smoky cook, rich olive oil, and a final glaze of sweet, sticky BBQ sauce, these thighs are destined to be the first thing gone at your next cookout.
Chicken Thigh
Chicken thighs are loved for their forgiving nature—high in fat, full of flavour, and hard to mess up. But let’s be honest: nothing ruins a good chicken thigh faster than biting in and peeling the entire skin off in one go. We’ve solved that problem with a little-known technique used by competitive pitmasters: scraping the fat off the back of the skin. This allows the skin to render properly, stay attached during the cook, and give you that perfect bite-through snap.
The combination of Yonedas Chicken & Rib Rub, olive oil, and a final glaze of warm honey-BBQ sauce takes this recipe from backyard good to BBQ legend status.
How to Make The Ultimate Chicken Thigh
Prepping the Chicken Thighs and Scraping the Fat
Start by preheating your smoker or grill to 350°F. While it’s warming up, begin prepping the chicken. Peel back the skin from each thigh carefully—you don’t want to tear it. With a sharp knife, gently scrape the white fat off the back of the skin. This step is crucial: removing the excess fat ensures the skin will render and crisp up, not turn rubbery. After scraping, the skin might stretch out a bit, so trim it so it fits back neatly over the thigh. Season the exposed meat generously with You Need a BBQ Chicken & Rib Rub, then fold the skin back over the meat like a pillow.
Seasoning the Outside of the Chicken
Drizzle a little olive oil over the thighs, then give them a solid shake of seasoning on both the skin side and the underside. Place them all into a foil tray, skin side up, and finish with another drizzle of olive oil to help the skin crisp during the cook.
Smoking the Thighs
Place the foil tray of seasoned thighs onto your smoker and let them cook for about 40 minutes. Once the internal temperature of the thighs reaches 160°F, carefully flip them over so the skin side is down in the rendered juices and olive oil. Let them cook for another 10 minutes to really help render that skin fat.
Mix Up Your Sauce
While the chicken finishes cooking, warm up your BBQ sauce in a small pot and add a tablespoon or two of smoked honey. Warm sauce is key—it blends better, spreads easier, and won’t cool the skin during the glazing process.
One Last Flip and Glaze
Flip the thighs one last time so they are skin side up and move them directly onto the grill grates. One at a time, dredge each thigh in your warmed honey-BBQ sauce and place back onto the grill. Let them cook for another 10 minutes to let the sauce tack up. Once the internal temperature next to the bone hits 165°F, they’re ready to come off and rest for a few minutes before serving.
Best Beer to Pair With Chicken Thighs
Pilsner
Crisp and clean to balance the fatty richness
Amber Ale
Toasty malt complements the smoky, savoury rub
Saison
Bright, zesty, and refreshing with fatty meats
The Ultimate Chicken Thigh
Equipment
- Apple Wood Pellets
- BBQ Tongs
- BBQ Gloves
- Yonedas Akita Boning Knife
- You Need a BBQ Cutting Board
- Camp Chef Woodwind Wi-Fi 36 Pellet Grill
- BBQ Basting Brush
- Foil Trays
Ingredients
- 12 each Chicken Thighs
- ¼ cup Yonedas Red Seasoning
- ¼ cup Olive Oil
- ½ cup Yonedas Chicken and Rib BBQ Sauce
- ¼ cup Hive Been Smoking Smoked Honey
Instructions
- Preheat your smoker to 350°F
- Peel back chicken skin and scrape off fat
- Season the meat with rub, fold the skin back
- Coat outside in olive oil and more seasoning
- Place in foil tray and smoke for 40 minutes
- Flip skin-side down and cook 10 more minutes
- Mix and warm BBQ sauce with smoked honey
- Flip chicken skin side up, dredge in sauce, grill 10 more minutes
- Serve hot and enjoy crispy, juicy perfection
Chicken Thighs FAQs
Why scrape the fat off the back of the skin?
This trick helps the skin render evenly and stick to the meat, instead of sliding off in one bite. It gives you a cleaner, more satisfying bite with a crispier texture.
Can I use a different rub?
Yes! The key is a balanced rub—something with salt, sugar, garlic, and a bit of paprika or pepper. Yonedas Chicken & Rib Rub hits that mark perfectly, but use your favourite.
What’s the best oil to use—olive oil or butter?
For thighs, we recommend olive oil because it’s lighter and blends well with the natural fat of the chicken. Flavoured oils like garlic or rosemary oil also add a nice punch.
What if I’m gluten-free?
Good news—this recipe is 100% gluten-free, assuming your BBQ sauce and rub are certified gluten-free.