Smoked Chicken Thighs

These smoked chicken thighs are easy to make yet full of smokey flavor.

Thighs are a better option for grilling than chicken breasts since they are fatter and more tasty. Furthermore, they are inexpensive enough that you can feed a large group without breaking the budget!

I like bone-in, skin-on chicken thighs, but boneless, skinless thighs work just as well. The crispy skin really takes these thighs to the next level.

Why choose thighs?

In the poultry aisle, chicken thighs are typically overlooked and dominated by chicken breasts, which I’ve never understood.

Thighs are less expensive than chicken breasts and have more of that dark meat chicken taste.

Thighs contain more fat and are practically difficult to overcook. Even if you miss 165F internal, they won’t dry out until they reach 180F, giving you some flexibility on the grill, which is always useful when feeding a crowd.

How to make smoked chicken thighs

Smoked chicken thighs are one of the simplest dishes I’ve ever shared, but that doesn’t mean they’re not savory and wonderful!

One critical step is to increase the heat on the smoker towards the conclusion of the cooking time to give the skin a good, crispy finish. You may skip this step if you’re smoking skinless thighs!

1. Marinate the chicken thighs

The marinade is the first step to delicious chicken. This is also where you may experiment with different tastes.

There are hundreds of store-bought marinades oriented for chicken on the market, or you can just make your own at home.

I used Goya’s Mojo Criollo for this recipe. It’s one of my top favorite chicken marinades on the market, and it’s available at almost any grocery shop.

If you don’t notice it among the standard marinades, look in the Hispanic Foods area of the shop; they often keep it there.

If you wish to make your own, the trick is to start with one part oil, one part acid (such as vinegar, citrus juice, or wine), and one part flavor or spice.

Fresh herbs and vegetables may also be used in a marinade to enhance the taste of your chicken.

Place your chicken thighs in a food-safe container and trim away any extra fat and skin. If you just have a Ziploc bag, that will suffice. Pour the marinade over the chicken thighs, making sure they are well soaked, then cover and refrigerate until ready to smoke.

You may marinate chicken for as little as 2 to 3 hours, but I like to marinate it overnight to get the most flavor out of it.

You don’t want to keep it in the marinade for more than 48 hours, depending on the acidity of the marinade, or the acid will start breaking down the muscle and result in mushy flesh (YUCK!).

Once the thighs have been removed from the marinade, season them.

2. Season with chicken thigh rub

The next step is to season the chicken thighs. Again, feel free to be creative and really personalize the food.

You may use your favorite store-bought chicken rub, or you can create your own smoked chicken rub. I used my own spice combination of salt, pepper, chili powder, garlic powder, smoked paprika, and cayenne pepper to add some heat to this meal.

When dealing with skin-on chicken, the secret to taste is to raise the skin and season the flesh below before adding a little more spice on top of the skin. Nobody loves bland chicken, so this will guarantee that your chicken is well-seasoned.

Once the chicken is well-seasoned, wrap the thighs up and pull the skin tight. Then place the thighs on a wire rack or jerky tray to cool.

3. Fire up the smoker

It is now time to smoke your chicken! Preheat your smoker to 250 degrees Fahrenheit. I used Bear Mountain Oak Pellets to smoke them on my Camp Chef Woodwind 24.

I prefer to use oak with chicken because it adds a nice balance of smokey taste and goes well with almost everything.

If you’re new to pellet smoking, you should read this article on the best wood pellets for smoking.

Once your smoker is ready, just lay your chicken thighs on it and let them to smoke.

4. Crisp up the skin

The thighs will smoke for approximately an hour before reaching an internal temperature of around 155F.

When they reach that temperature, I raise the temperature in the smoker to 375°F for another 15 to 20 minutes to give the skin an extra-crispy texture.

I also like to baste them with a little barbeque sauce at this stage. This is completely optional, so leave it out if you don’t like sauce.

Most chicken recipes ask for a final internal temperature of 165F, but I prefer to go a bit higher when smoking chicken thighs, generally around 170F to 175F.

I find that dark meat retains moisture even at higher temperatures, and I like the texture and taste of thighs cooked to 170°F.

How to serve smoked chicken thighs

Smoked chicken thighs are very adaptable and may be served with almost anything. You may shred the meat and use it in tacos, sandwiches, or even on top of a salad. They’re also delicious on their own with some fantastic barbeque sides:

• Smoked Beer Mustard Potatoes
• Smoked Baked Beans
• Easy Smoked Mac & Cheese
• Mexican Grilled Corn
• Creamy Southern Coleslaw

More smoked chicken recipes

• Easy Smoked Chicken Breast
• Smoked Chicken With Alabama White Sauce
• Smoked Chicken Maryland
• Smoked and Fried Buttermilk Chicken Thighs