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There’s nothing like the taste of smoked chicken thighs. The meat is so tender and juicy, it just falls off the bone. And the smokey flavor is simply delicious. If you’ve never made smoked chicken thighs before, now is the time to give them a try. They’re really easy to make, and they’re sure to be a hit with your family and friends. So fire up your smoker, and let’s get cooking!
Rub for Smoked Chicken Thighs
This dry rub is sweet, smokey, and salty – perfect for smoked chicken! Make sure you generously coat all sides of the chicken in the dry rub, including under the skin!
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika (or regular paprika)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ tablespoon salt
- ½ tablespoon pepper
How Long Does It Take To Smoke Chicken Thighs?
It takes about 30 minutes to smoke chicken thighs, depending on the size of the thighs and the temperature of the smoker. Thighs that are 1-2 inches thick will take about 30 minutes, while those that are 3-4 inches thick will take 45 minutes or longer. Chicken thighs that are boneless and skinless will cook faster than those with bone-in and skin-on. The internal temperature of the chicken thigh should be 165 degrees Fahrenheit when it is fully cooked.
What Type Of Wood Is Best For Smoking Chicken?
There are a variety of woods that can be used for smoking chicken, such as hickory, maple, mesquite, apple, or cherry. The type of wood you use will depend on your personal preference. Hickory and mesquite are two of the most popular woods used for smoking chicken because they provide a strong flavor.
What To Serve With Smoked Chicken Thighs
There are a variety of side dishes that go well with smoked chicken thighs, such as roasted potatoes, grilled vegetables, macaroni, cheese, or green beans. You can also serve the chicken thighs with a dipping sauce, such as barbecue sauce, honey mustard, or ranch dressing.
Storage
Smoked chicken thighs can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. If you plan on freezing the chicken, it is best to wrap each thigh individually in plastic wrap or aluminum foil before placing it in a freezer-safe bag.
Ingredients
3 pounds chicken thighs, skin on and bone in (6-8 thighs)
DRY RUB
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika (or regular paprika)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ tablespoon salt
- ½ tablespoon pepper
MOP (OPTIONAL)
- ½ apple cider vinegar
- ¼ apple cider/juice (or water)
- 1 tablespoon dry rub
Instructions
-
Dry rub: The dry rub ingredients should be combined, then set aside. Save one tablespoon for the mop, if used.
-
Trim off any access skin and fat from the chicken thighs: Trim off and discard any skin or fat that wraps around the underside of the chicken thigh, but leave the layer of skin that covers the top of the chicken thigh to seal in the juices.
-
Cover chicken with the dry rub: Apply dry rub liberally over all surfaces of the chicken thighs, including the top, bottom, and underside of the chicken.
-
Preheat the smoker: Let the chicken rest while you preheat the smoker to 225-250 degrees F.
-
Smoke the chicken: With the skin facing up, place the chicken on the smoker. Cook the chicken over a fire for about 1 ½ – 2 hours, scrubbing it with a mop every 45 minutes. As soon as the chicken’s internal temperature reaches about 165 degrees, keep mopping it every 30 minutes.
-
Reverse sear: The chicken thighs should be cooked skin side down, over direct heat, until beautifully blackened, if desired, over medium-high heat, around 450 degrees. Chicken should only be cooked until the internal temperature reaches 170 to 175 degrees.
-
Rest: Before serving, take the chicken off the grill and let it rest for 10 minutes.
Nutrition facts
- 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
More Chicken Thighs Recipes
FAQs about Smoked Chicken Thighs
Conclusion
Thank you so much for reading! Liliana Kitchen hopes this gives you the confidence to try making smoked chicken thighs at home. They are truly delicious and relatively easy to make as well. If you have any questions or comments, please feel free to reach out via email or social media. Until next time, happy cooking!
Ingredients
- 3 pounds chicken thighs, skin on and bone in (6-8 thighs)
- DRY RUB
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika (or regular paprika)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ tablespoon salt
- ½ tablespoon pepper
- MOP (OPTIONAL)
- ½ apple cider vinegar
- ¼ apple cider/juice (or water)
- 1 tablespoon dry rub
Instructions
-
Dry rub: The dry rub ingredients should be combined, then set aside. Save one tablespoon for the mop, if used.
-
Trim off any access skin and fat from the chicken thighs: Trim off and discard any skin or fat that wraps around the underside of the chicken thigh, but leave the layer of skin that covers the top of the chicken thigh to seal in the juices.
-
Cover chicken with the dry rub: Apply dry rub liberally over all surfaces of the chicken thighs, including the top, bottom, and underside of the chicken.
-
Preheat the smoker: Let the chicken rest while you preheat the smoker to 225-250 degrees F.
-
Smoke the chicken: With the skin facing up, place the chicken on the smoker. Cook the chicken over a fire for about 1 ½ - 2 hours, scrubbing it with a mop every 45 minutes. As soon as the chicken's internal temperature reaches about 165 degrees, keep mopping it every 30 minutes.
-
Reverse sear: The chicken thighs should be cooked skin side down, over direct heat, until beautifully blackened, if desired, over medium-high heat, around 450 degrees. Chicken should only be cooked until the internal temperature reaches 170 to 175 degrees.
-
Rest: Before serving, take the chicken off the grill and let it rest for 10 minutes.
Notes
- When cooking chicken, be sure to wash your grilling tongs between touching the raw meat and rotating the chicken thighs while grilling.
- These smoked thighs are delicious with barbecue sauce or without it. Serve it however you wish, but be sure to crisp up the skin at the end, even if you aren’t using any sauce.
