These are the BEST and EASIEST Smoked Chicken Thighs we ever made. The slightly caramelized BBQ sauce on the skin makes every bite sweet and tender with a hint of smoke.
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Low and Slow
These smoked chicken thighs are cooked low and slow with charcoal on the BBQ. This summer I wanted to start using different smoking woods. For this recipe I used Cherry, but so far this BBQ season I’m loving Apple and Pecan. Need some more info on “Smoking Woods”? Check out that section in the Smoked Sausage Recipe.
This recipe can also be replicated on a smoker or any other Kamado-style BBQ. For me, the smoking wood not only brings its flavor but makes every bite more tender.
Each of us until now had our favorite chicken recipes on the BBQ. I loved the Crispy Smoked Chicken Wings, the kids were unanimous for the Smoked Chicken legs. My husband, says he still needs to do some more tasting of them all…should I smoke a whole chicken next?
Ingredients
The spices we used for this recipe are pretty simple. If you don’t have them in your pantry, you can easily substitute the seasoning with your favorite BBQ rub. Here is one of my favorites: Weber Flavor Bomb Burger Seasoning.
Check out the recipe card at the bottom of the post for the printable recipe and all the specific measurements.
- Bone-in skin-on chicken thighs (I bought the bag from Sam’s Club, which was 10 thighs, you can make less, but you may have some leftover seasoning).
- Olive oil
- Brown sugar
- Paprika
- Salt
- Pepper
- Garlic powder
- Onion powder
- Dry mustard
- Cayenne pepper
- BBQ sauce (use your favorite flavor, spicy, sweet, Hawaiian, or peaches)
How to Smoke Chicken Thighs
These chicken thighs only take a few minutes to season and then the BBQ does the rest. Once the lid is closed on the BBQ, remember no peaking. For cooks like this, I like to use a remote probe.
- Preheat the BBQ/Smoker to 250 degrees F. If you use a BBQ make sure to cook with an indirect method.
- Unpacked the chicken thighs and place them on a tray. Set aside.
- In a small mixing bowl, combine the brown sugar, Paprika, salt, ground black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper.
- Pat the chicken thighs dry with a paper towel and using a pastry brush, coat them with olive oil.
- Sprinkle the seasoning on the chicken thighs and gently pat so it adheres to the skin.
- Place the chicken thighs on the grill if the BBQ/smoker is at temperature.
- Close the lid and smoke for 1 hour.
- The internal temperature of the chicken thighs after one hour is around 155 degrees F.
- Baste some BBQ sauce and cook for an additional hour or until the internal temperature has reached 175-185 degrees F.
- Serve and Enjoy!
Chicken thighs can be cooked at a higher temperature 175-185 degrees F.
Variations
Have fun with the smoked chicken thighs recipe:
- Make it spicy: Use spicy olive oil, add some red crushed pepper, or use a spicy BBQ sauce for the last hour of the cook.
- Make it kid-friendly: Use a sweeter BBQ sauce.
- Make it Deluxe: I sprinkled some freshly grated Parmigiano cheese and chopped herbs.
Equipment
We smoked these chicken thighs on a large Big Green Egg. This recipe can also be done in a Smoker or any Kamado-style BBQ. Time and temperature may vary.
Another tool we love to use every single time we cook on the BBQ is our Remote Meat thermometer.
Storage / Leftovers / Rewarm
- Storage: Store in the fridge for up to 3 days
- Use leftovers: Cut the meat off the bone and add it to a quesadilla, fried rice, or in a sandwich or roll.
- Rewarm: Place in air fryer basket at 350 degrees F. for 4 to 5 minutes
Smoking Recipes
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Smoked Chicken Thighs
Ingredients
- 6 pounds bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- ⅓ cup packed brown sugar
- 1 teaspoon Paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- ½ teaspoon cayenne pepper
- 1 cup BBQ sauce
Instructions
- Preheat the BBQ/smoker to 250 degrees F. If you use a BBQ make sure to cook with an indirect method.
- Unpacked the chicken thighs and place them on a tray. Set aside.
- In a small mixing bowl, combine the brown sugar, Paprika, salt, ground black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper.
- Pat the chicken thighs dry with a paper towel, and use a pastry brush to coat them with olive oil.
- Sprinkle the seasoning on the chicken thighs and gently pat so it adheres to the skin.
- Place the chicken thighs on the grill if the BBQ/smoker is at temperature.
- Close the lid and smoke for 1 hour.
- The internal temperature of the chicken thighs after one hour should be around 155 degrees F.
- Brush some BBQ sauce and cook for an additional hour or until the internal temperature has reached 175-185 degrees F.
- Serve and Enjoy!
Food safety
You will be working with chicken and possibly using a knife to trim the thighs, so please be careful. Take all the standard precautions with raw chicken, like washing your hands and avoiding cross-contamination. USDA has more food safety information if you need it.
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