Easy Smoked Chicken Thighs Recipe: Bone-In or Boneless
Juicy smoked chicken thighs every time — chef-tested method, sugar-free dry rub, and the fix for rubbery skin. Works with bone-in, boneless, skin-on, or skinless.
Ingredients
- 16 Chicken Thighs
- 2 tablespoon Olive OIl
- 2 tablespoon Kosher Salt - not table salt
- 1 cup Barbecue Sauce
Chicken Spice Rub
- ½ cup Paprika
- ¼ cup Garlic Powder
- 2 tablespoon Ground Black Pepper
- 2 tablespoon Ground Ginger
- 2 tablespoon Onion Powder
- 2 teaspoon Ground Thyme
- 1 teaspoon Ground Oregano
- 1 teaspoon White Ground Pepper
Instructions
- Make sure your smoker is clean, has a new aluminum foil layer, and your hopper is full if you are using a pellet grill. Set your smoker temperature to 225 degrees F, and set it to medium smoke if possible.
- If you are making our recommended spice rub, just add all the ingredients together EXCEPT the Kosher Salt!
- Lay out your chicken thighs on a lined sheet tray and trim off any extra skin pieces. Using Skinless? Jump to Step 5!
- Salt the chicken skin liberally, and let sit for 5 minutes. Then gently blot with a paper towel to soak up extra moisture.
- For the Skinless thigh, make sure to trim off small edge pieces, or excessive fat on the sides.
- Liberally season both sides of your chicken thighs with kosher salt, and drizzle with olive oil to coat. Rubbing it in to coat evenly.
- Add your spice rub, and rub in to coat evenly.
- Flip and repeat making sure to thoroughly season the back as well.
- Move your chicken thighs over to your smoker. Skin side up if applicable. Smoke for 90 minutes, or until roughly 145 degrees F. Keep in mind the size of the thighs will affect cooking time.
- Basting your chicken thighs with your favorite sauce, flip, and repeat on the backside of each thigh.
- Your chicken thighs are done when they reach a temperature of 165 degrees at the thickest part of the thigh.
- For the crispiest possible skin, flash grill on medium-high heat, skin side down, or broil for 1 minute.
Notes
No Sugar Added: This rub skips the sugar to let the natural flavors of the chicken and spices shine, making it a less sweet but equally delicious BBQ option.
Wood Variety: Feel free to experiment with different types of wood chips or pellets to find your favorite smoky flavor.
Basting: When basting multiple times, remember to avoid cross-contamination by using separate containers for your basting sauce.
Grill Cleaning: For safety, opt for wire-free grill cleaning tools like wooden scrapers or sponge steam versions to avoid the risk of ingesting wire bristles.
Temperature Check: Always aim for an internal chicken temperature of 165°F for safe consumption. A digital or Wi-Fi meat thermometer is your best friend here.
Storage: Leftovers can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat in the oven for best results.
Serving Suggestions: This smoked chicken is versatile! Enjoy it on a slider, pull it for pulled chicken sandwiches, or savor it as is.
Dry-Brine Option: For crispier skin, salt the thighs and rest them uncovered on a rack in the fridge for 1+ hours (ideally overnight) before seasoning with the full rub.
Rub Yield: This rub makes more than you'll need for 16 thighs. Store extra in an airtight jar for up to 6 months — great on pork, wings, or roasted vegetables.
Final Temperature: Pull at 165°F minimum for safety. For the most tender, fall-off-the-bone texture, go to 175–180°F — the extra time breaks down the connective tissue.
These notes are your quick guide to making this recipe a success, covering everything from flavor options to safety precautions. Happy smoking!
Nutrition
Calories: 632kcalCarbohydrates: 25gProtein: 39gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 221mgSodium: 2294mgPotassium: 725mgFiber: 2gSugar: 13gVitamin A: 742IUVitamin C: 20mgCalcium: 62mgIron: 3mg
Tried this recipe?Mention @tabethas.table!