If you love chicken while hosting a family dinner, there is nothing better than smoked chicken thighs. If you compare the meat quality of thighs with chicken breast, the thigh meat is much more tender and moist than that of the breast. Chicken thighs are comparatively less expensive than all other types of meat, and smoking chicken thighs will give you a mouth-watering flavour. Smoke the chicken thighs with some bbq sauce to enjoy the perfect blast of flavours.
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Smoked Chicken Thighs
This chicken thighs recipe is the best and one of our favourite smoked recipes. Get your smoker ready with red hot charcoal and desired wood chips. I am a pro at pellet grill, so I will be using that instead of any other smoker. You can use an electric smoker or a gas smoker, whatever you are comfortable with.
How To Make Smoked Chicken Thighs
- Step 1 – Preheat Your Smoker
After cleaning your smoker thoroughly, light it up and maintain the internal temperature at 180ºF with the lid closed.
- Step 2 – Prepare & Marinate Chicken Thighs
Before you start seasoning your thighs, place them on a cutting board and trim all of the extra fat and excess skin. Do not pull all of the skin, only the excess skin and fat. After that, place the chicken on a cooking sheet or a cooking tray, whatever you are easy with. Apply olive oil and marinate the thighs with rub and other ingredients thoroughly.
Keep in mind while preparing the thighs for smoking, leave the skin on chicken thighs. It will make the outer crust crispier, serving you with the best-smoked chicken thighs.
- Step 3 – Smoke Chicken Thighs
After the marination, places the thighs onto the grill grates and let them smoke for 1 ½ hour, brush them with butter to boost up the taste, and keep on turning the sides. Now increase the temperature and let it smoke for another 30 minutes to make a crispy chicken skin exterior.
After the required time is completed, check the internal temperature in the thickest part. Your meat is fully cooked if the internal temperature is at 165 degrees f.
You can also place the meat over a tin foil with small holes in it so that the smoke can flow through it.
- Step 4 – Serve!
After achieving the said internal temperature, remove the chicken from the grill and let it rest for 20 minutes. We do it so the meat and redistribute its natural flavour along with the rub.
Sprinkle some smoked paprika over the crispy skin and some favourite barbecue sauce to enjoy a great flavour.
Tips For Making The Best Smoked Chicken Thighs
- Use The Best Rub. I recommend you use our BBQ Hero Chicken Rub in this recipe to bring out the best possible flavours.
- Choose The Best Sides. These delicious smoked chicken thighs will blow up your taste buds when paired up and served with Smoked Baked Potatoes, Smoked Asparagus, or Smoked Sweet potatoes.
- Bone In or Boneless. If some of your friends or family members do not like a chicken with the bone in, you can try smoking boneless chicken thighs with the same recipe.
Smoked Chicken Thighs Recipe
- BBQ Grill Accessories (Tongs, Basting brush, Grill brush for cleaning, etc.)
- Commercial grade tinfoil
- 4 chicken thighs
- 2 tbsp olive oil
- 1 batch Chicken Dry Rub
- Some spice rub
- Kosher salt
- 2 tbsp butter
- Some cayenne pepper
- Start your smoker, grab your pellets, and get the temperature stable at 250ºF.
- Season your chicken thighs with olive oil, Chicken Rub, spice rub, and other ingredients.
- Place the thighs directly on the grill and smoke for 2 hours.
- Remove the grill and let rest for 20 minutes before enjoying.
Smoked Chicken Thigh FAQs
Smoke the chicken thighs for 2 hours a 225 degrees f. Consider your meat is done when the internal temp of the thighs reach 165 degrees f
On a smoker set at 250 degrees F to 275 degrees F, chicken thighs might take 1 hour to 2 hours to thoroughly cook. Keep an internal meat thermometer available and smoke the chicken thighs until they reach an internal temperature of 165-175 degrees F.
I would say smoke the chicken thighs with skin. That skin helps to retain moisture in the piece while it cooks and also adds taste. This skin should not be removed during the cooking procedure in a thigh dish. You may remove it later if you wish to cut back on your calorie intake. The taste of thigh meat absorbs pretty nicely.
If you need grill marks on your meat, then you should flip the sides otherwise, there is no need to do it. There is no correct or incorrect method to prepare chicken. Whatever happens, the chicken will cook! Some people recommend starting with the flesh down, then flipping the chicken halfway through cooking to ensure equal cooking.
Smoking the chicken can is already defined. The main question is how to keep it moist while smoking. To keep it moist, brining is necessary. It keeps the meat soft, tender and moist even when you smoke it.
Yes, you should brine the chicken thighs. When it comes to cooking with chicken, brined chicken thighs are the way to go. Brining a chicken is not only simple, but it also helps to keep the flesh soft and moist, which is ideal for when it is exposed to heat for extended periods of time.
To get the crispiest chicken skin exterior on your smoked chicken thighs, simply increase the temperature for the last 30 minutes of cooking.