Smoked Chicken Thighs

12 reviews

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These smoked chicken thighs are a great way to enjoy delicious chicken smoked in your own backyard. Seasoned with my signature sweet rub, smoked to perfection, then slathered in whiskey peach BBQ sauce, these chicken thighs can’t be beat!

Six smoked chicken thighs on a large wooden cutting board with text overlay - Smoked Chicken Thighs.

Best Smoked Chicken Thighs

Maybe I’m partial, but I kinda think these are some of the best-smoked chicken thighs you can make in your own backyard. They’re easy to smoke, have great flavor, and make the perfect weekday dinner.

A quick note to my expert smokers: These are not competition-style chicken thighs. This is a simple recipe you can make at home on your preferred smoker. It has an awesome home-style flavor, and best of all, these chicken thighs are easy to make.

If you’re feeling ambitious and are ready for more of a challenge when smoking your chicken, you can learn more about smoking competition-style chicken thighs from a good friend of mine. She used my Chicken Rub during a competition smoke and WON! You can buy this same seasoning from the Hey Grill Hey Store and make your own crazy-good chicken thighs anytime, anywhere.

Seasoned chicken thighs on a large baking pan.

Rub for Smoked Chicken Thighs

When deciding what rub to use on these smoked chicken thighs, it really wasn’t much of a competition. Chicken thighs taste completely amazing when seasoned with sweet rub prior to smoking. If you’ve been around here for a while, you probably know all about my Sweet Rub. It’s the perfect combination of sweet from the brown sugar, savory from the 6 other spices (including smoked paprika), with just a subtle kick from the cayenne pepper.

Many pitmasters take their signature rubs to their grave, but I’m more than willing to share my recipe for sweet rub. It’s too good to keep to myself; I want everyone to be able to use it to feel like a backyard BBQ hero and smoke the best food of their life. To read more about my sweet rub and make your own, head on over to my post here. If you’d like your own shaker bottle delivered to your door, order from the Hey Grill Hey Store.

seasoned chicken thighs on a smoker.

How to Smoke Chicken Thighs

Here’s how to smoke some perfectly juicy chicken thighs.

  1. Fire up your smoker. Preheat your favorite smoker to 275 degrees F. I don’t recommend smoking skin-on chicken at a lower temperature or you can end up with rubbery skin.
  2. Prep your chicken. Trim off any excess skin or extra thin chicken around the edges of the bone. Roll the chicken tightly into uniform pieces. Drizzle on all sides with olive oil. This helps keep the skin moist during smoking and also helps with the next step…
  3. Season. Grab some sweet rub and get seasoning! You can either purchase my Sweet Rub online, or make it from scratch using this recipe. Season the chicken on all sides to completely cover the thighs.
  4. Smoke! Place the chicken on your smoker skin side up. Close the lid. Cook the thighs until the internal temperature (make sure you’re using a reliable meat thermometer) reads 165 degrees F. Depending on how big your chicken thighs are, it can take anywhere from 45 to 75 minutes to reach this target temperature.
  5. Baste. Baste with Whiskey Peach BBQ Sauce (much like my Sweet Rub, you can buy this pre-made from the Hey Grill Hey Store, or you can make your own using this recipe. You can also use your favorite BBQ sauce and play around with different flavors.
  6. Finish smoking. Continue to smoke the chicken until the thighs reach a temperature of 170-175 degrees F.
  7. Remove, rest, serve, and enjoy! Once your chicken is looking good and at the right temp, remove them from the smoker. Rest the thighs for 5-10 minutes, then serve hot (with extra BBQ sauce and napkins), and enjoy!

How Long to Smoke Chicken Thighs

Chicken thighs take anywhere from 45 minutes to 1 hour 15 minutes to fully cook on a smoker set to 275 degrees F. Keep an internal meat thermometer handy and continue to smoke until your chicken thighs reach an internal temperature of 170-175 degrees F.

The length of time it takes for your chicken thighs to fully cook will likely depend on how consistent the heat of your smoker is and how thick your chicken legs are. Be patient, and remember to cook to temperature, not to time.

Smoked chicken thigh on a wooden cutting board.

More Smoked Chicken Recipes

I LOVE smoking chicken. Aside from chicken thighs, Hey Grill Hey has a handful of smoked chicken recipes for you to make and enjoy:

Smoked Chicken Thighs Recipe

Follow the recipe below and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on InstagramFacebook, and YouTube!

Smoked Chicken Thighs

By: Susie Bulloch (heygrillhey.com)
4.92 from 12 votes
These smoked chicken thighs are a great way to enjoy delicious chicken smoked in your own backyard. Seasoned with my signature sweet rub, smoked to perfection, then slathered in whiskey peach BBQ sauce, these chicken thighs can't be beat!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings4 people

Video

Ingredients
 

Instructions
 

  • Preheat. Preheat your smoker to 275 degrees F.
  • Prep the chicken thighs. Trim off any excess skin or extra thin chicken around the edges of the bone. Roll the chicken tightly into uniform pieces.
  • Season. Season on all sides with the sweet rub (you don't need to use the entire 2 Tablespoons as specified in the ingredients, simply use enough to completely cover the chicken).
  • Smoke. Place the chicken on the smoker skin side up. Close the lid, and cook until the internal temperature reaches 165 degrees F. This will take anywhere from 45 minutes to 1 hour 15 minutes depending on how big your chicken thighs are.
  • Sauce. Baste with the Whiskey Peach BBQ Sauce (or your favorite BBQ sauce) until the internal temperature measured with a meat thermometer reaches 170-175 degrees F.
  • Rest and enjoy. Remove from the grill, allow to rest for 5-10 minutes, serve, and dig in!

Nutrition

Calories: 484kcal | Carbohydrates: 15g | Protein: 32g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 189mg | Sodium: 516mg | Potassium: 478mg | Fiber: 1g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating




Reader Reviews

44 Reviews

  1. Clint H says:

    Straight up and simple! These chicken thighs turned out so well! Thanks again Suzy for pointing me in the direction. I smoked them on a Brinkmann vertical smoker. Much harder to manage the heat but I went for it anyway! They turned out super moist and the skin was amazing as well.

  2. Tom says:

    Baking temperature called for in the recipe was way too low. Meat and skin turned out rubbery. Not impressed.

    1. Hey Grill Hey says:

      It says literally in the first step that I don’t recommend smoking skin-on chicken thighs because the skin will turn out rubbery. The problem with using higher temperatures is the potential to burn the sugars in the rub/sauce.

      1. Dan says:

        You may not recommend but the recipe you created calls for “2 pounds bone-in, skin-on chicken thighs”Step one and I quote “1. Preheat. Preheat your SMOKER to 275 degrees F.“Fyi- I made them and they turned out fine. I put them up to 375 degrees for 5 minutes to crisp the skin. Then sauce after. Sugars in the rub don’t burn if you keep an I on them and pull them before. Thank you for your videos and recipes. They do turn out great.

  3. Michael L Mullenix says:

    Came out juicy and delicious!

  4. A. Gramma says:

    How long do you rest the chicken to get it to 170-180? Tent it? You say in the recipe to bring to 170-175 then rest. Please clarify. It looks delish and I am going to smoke 20lbs tomorrow. Thank you, A

    1. John says:

      Chicken thighs only need about five to ten minutes of rest time being so small.

  5. Maria says:

    Delicious! My only recommendation would be to update your written recipe on the app to reflect the video. The written recipe does not mention spraying the chicken thighs with oil.

  6. Dawn and Braden Hakes says:

    My son Braden and I made this recipe with chicken thighs tonight, using an electric smoker; it was no lie, probably the best tasting chicken I have ever eaten. It came out beautifully, plump and juicy, with so much flavor! I wish I could post a picture here… great recipe!

  7. mary says:

    shouldn’t dark meat cook ’till it reaches internal of about 170-180 degrees?thanks

    1. Hey Grill Hey says:

      Yep!

  8. Sydney says:

    Could you use rub underneath the skin and a baking powder and rub on the skin to get it crispy? I also brine mine overnight in water, sugar, salt and apple juice.

  9. Owen and Carol says:

    I may have written to you previously, so this may be redundant. My wife and I use your grilling and smoking recipes all the time and find you to be the ultimate authority. Thank you so much for all of your efforts. Your love for grilling and cooking shines through like a bright sun on a clear day!

  10. Zeke says:

    Love Love Love the way this turns out!!! Just for reference, chicken is my least favorite, but I will eat this till I’m gone!!