Smoked Chicken Thighs Recipe

smoked chicken thighs recipe
Smoked Chicken Thighs

People are often seen excited over smoked chicken thighs recipe. Everyone craves it on almost all occasions. The smoky and juicy tenderness of the chicken adds a new dimension to any celebration. But how to cook the recipe perfectly? Well, here we are to help you. In this article, we have organized some of your easiest recipes. From family gatherings to outside BBQs, these recipes will always go right. Read on to explore the new dimension of your cooking experience. ”Learn more about Gluten Free Chicken Thigh Recipes

Smoked Chicken Thighs

You can smoke chicken thighs using the correct temperature and a dry rub. Here are four different recipes for smoked chicken thighs.

Special Smoked Chicken Thighs Recipe


    • 1 ½ lbs chicken thighs 
    • 1 tsp ground mustard powder
    • 1 tsp smoked paprika
    • ½ tsp cayenne powder
    • 1 ½ tsp kosher salt
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tsp fresh oregano 
    • olive oil
    • 1 tbsp dark brown sugar
    • ½ tsp ground black pepper

    Detailed recipe 

    • Make the chicken dry using a towel. Then, place them on a plate or baking sheet. Mix all the dry rub ingredients. Then, layer them all over the body and the skin of the chicken.
    • Set them in the freeze for four hours. After that, bring them out of the freezer. Let them set for 30 minutes to an hour.
    • Warm up the smoker for five minutes. Then, increase the heat of the smoker to 225 degrees Fahrenheit.
    • You must coat the chicken by brushing some olive oil over it. Then, Smoke the chicken till it internally reaches 160 °F.
    • The internal temperature of the chicken must reach 175 degrees Fahrenheit. The skin will turn golden. Just give it ten to fifteen minutes before serving.

    Crispy Smoked Chicken Thighs Recipe


    Smoked Chicken thighs

    • 2 pounds bone-in, skin-on chicken thighs, preferably air-chilled
    • One tablespoon of olive oil;
    • Two tablespoons Kosher salt, 

    Dry Rub

    • One tablespoon salt
    • Three teaspoons of dried Italian seasoning
    • Two teaspoons of garlic powder
    • Two teaspoons paprika
    • One teaspoon of ground mustard
    • One teaspoon of brown sugar
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon cayenne pepper

    Detailed Recipe

    • Preheat the smoker to 225 F
    • Mix the dry rub ingredients. Brush chicken thighs with olive oil. Then, coat the spices evenly on the chicken. 
    • Smoke them consciously and evenly at 225°F for 1 to 1 1/2 hours. Continue till the internal temperature hits 165°F. 
    • The flesh of the thighs can withstand high temperatures, adding more skin crispiness. So, you’ll need to raise the interior temperature to 175°F.
    • Take the smoked chicken thighs out of the smoker before you transfer them to a carving board.
    • Tent them loosely with foil and leave them to rest on the counter for ten to twenty minutes. 

    BBQ Smoked Chicken Thighs


    • Eight chicken thighs bone-in
    • 1 tsp vegetable oil
    • 1/3 cup BBQ sauce 

    For the chicken rub

    • 1 tsp kosher salt or to taste
    • 1 tsp black pepper or to taste
    • 1 Tbsp granulated garlic
    • 1 Tbsp granulated onion
    • 1 Tbsp sweet paprika
    • 1/4 tsp ground coriander
    • 1/4 tsp dried marjoram leaves
    • 1/4 tsp cayenne pepper optional

    For pan-searing

    • 1/4 cup cooking oil
    • 1/4 cup butter

    Detailed Recipe 

    • Lower the smoker’s temperature to 250–275 degrees Fahrenheit when the grate is in the middle.
    • Before setting aside, mix the rubbed ingredients in a small bowl.
    • Evenly coat both sides of each chicken piece with oil and rub it into the thighs. Underneath, sprinkle some spices. To ensure that the seasonings stay, pat down. Chill for at least 30 minutes.
    • Melt the butter and cooking oil over medium-high heat in a big skillet made of cast iron. Skin side down, fry the chicken thighs for approximately 2 minutes per batch or until a golden brown color appears on top. The skinless side does not require sear cooking.
    • Place the chicken in the smoker. Smoke it at 250–275 degrees Fahrenheit over indirect heat for 1–1.5 hours.
    • Smoke the chicken for another fifteen to twenty minutes. It will help the BBQ sauce to solidify.
    • Tend to the chicken after taking it out of the smoker; after 5 minutes, it will be ready to enjoy.

    Smoked chicken thighs on a pellet grill

    1. Prep the chicken

    Patt the chicken dries with a paper towel. Place it on a baking pan set atop an elevated wire rack to prepare for baking.

    2. Salt brine

    Season the chicken with Kosher salt and refrigerate for a while. Chill the chicken in the salt brine for at least four hours and up to a day. Blot the chicken’s skin dry with a paper towel after removing it from the fridge to remove any extra moisture and salt.

    3. Seasoning

    Rub olive oil over each chicken piece’s skin, then coat with cornflour and your preferred rub or seasoning. We prefer honey garlic rub from Smoke Kitchen.

    4. Smoking

    Preheat the pellet grill to 225 °F. Allow yourself some breathing room between items. For the first half-hour, smoke the chicken at 225 degrees Fahrenheit. Unlike most proteins, smoking chicken for a short time produces a smokey flavor.

    Tips on Storing the smoked chicken thighs recipe

    • Let the chicken legs cool down properly. Cooling down will make it less likely for germs to grow.
    • Put the smoked chicken thighs in the fridge right away. Use containers with lids or bags with zippers. If you store smoked chicken thighs in the fridge, they will last four days.
    • Note the date of preparing your dish. It will help you to consume it more healthily.
    • You must prevent the spread of germs on the dish. To do this, reheat the oven and cook until 165 degrees Fahrenheit.
    • Don’t eat the stored smoked chicken directly. Let the smoked chicken legs thaw in the fridge overnight. Check it for a bad smell, a strange texture, or mold. If you find any of them, throw them away. It will keep you away from getting sick.

    Precautions while making smoked chicken thighs recipe

    • To thaw chicken, never leave it out in the open air. Room temperature helps the germs to spread rapidly
    • Keep the temperature under control during the entire cooking process. Ensure enough heat in the smoker to cook the thigh.
    • When you brine the thighs, chill them in the fridge.
    • Pick wood that is good for you to smoke. It must not have mold or rot in it.
    • Always follow all the rules for fire safety. To avoid getting burned, use tools or gloves that can handle heat.
    • Smoked chicken legs should rest ten to fifteen minutes after cooking before being cut up and served. 

    Smoked Chicken Thighs Recipe Nutrition Facts

    Amount per Serving

    • Calories – 537.6
    • Fat -38.14g
    • Carbohydrates- 9.69g
    • Fiber- 1.36g
    • Cholesterol- 222.26 mg
    • Vitamin C – 0.9 mg
    • Calcium – 49.17 mg
    • Iron- 2.31mg
    • Sugar- 4.28 g
    • Protein -37.92 g
    • Sodium- 1342.67 mg
    • Potassium- 564.95 mg
    • Vitamin A -657.33 IU
    • Saturated Fat- 10.22g
    • Trans Fat- 0.19g
    • Polyunsaturated Fat- 7.99g
    • Monounsaturated Fat- 15.81

    The Key Elements of a Perfect Chicken Thighs Recipe

    • Fatty chicken thighs are the perfect choice. The skin should be intact when you purchase thighs from the grocery store. The skin adds flavor and helps keep the meat moist during cooking. There is no need to peel the skin off your thighs before cooking them. 
    • The main attraction of smoked chicken is soaking up flavors. Here, chicken thighs are an unbeatable choice. They take on smokey flavors quickly. To make the meat taste even better, rub, marinate, coat, or braise it.
    • The top secret of ensuring a perfect recipe is to check the temperature. The chicken’s internal temperature must be at least 165 degrees Fahrenheit on the inside.


    How can I get crispy chicken thigh?

    Smoked chicken thighs will be crispier if air-dried. You might want to shoot the dry rub with a teaspoon of baking powder. Raise the smoker’s temperature to 400°F after the internal temperature of the thighs reaches about 120°F.

    How long to smoke chicken thighs?

    You should cook it at 225 degrees Fahrenheit for½ to 2 hours. For a crispier texture, roast them at 400 degrees Fahrenheit for 10 minutes.   


    We hope you loved our four exclusive recipes for smoked chicken thighs. Discover this outstanding culinary and enrich your cooking skills. Surprise your loved one with the crispy and tender recipes. We bet your family will be a lifetime fan of that recipe. Store them for any occasion if needed. Best of luck!

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    Md Zillur Rahman has over 5 years of experience creating food and cooking content for both web and print and another 2 years within the print publishing industry. He still remembers what it felt like to be a new cook fumbling around the kitchen. He has driven her career and his passion for empowering home cooks with dependable recipes, practical cooking know-how, and a love for good food. He joined the USAXN Recipes team in 2023 as Managing Editor. He is the former Recipe Editor for Kitchen. In her career, He has been an editor, a writer, a recipe developer, a photographer, and a video producer.

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