How Long Should I Smoke Chicken Thighs?

Typically, smoked chicken thighs take 1.5 to 2 hours at 225°F, depending on their size. Use a meat thermometer to ensure they reach an internal temperature of 165-180°F.

What Is the Best Internal Temperature for Smoked Chicken Thighs?

For safety, thighs should hit at least 165°F. However, cooking them to 175-180°F results in more tender, juicy meat.

Can I Use Boneless Chicken Thighs Instead?

Yes, but reduce the cooking time by 20-30 minutes as boneless thighs cook faster. Be sure to check the internal temperature regularly.

How Do I Get Crispy Skin on Smoked Chicken Thighs?

Use techniques like high-temperature smoking, parboiling, or scraping the skin to reduce fat content. A final glaze with BBQ sauce also helps achieve a crispy finish.

What Sides Go Well with Smoked Chicken Thighs?

Pair these smoky delights with classic sides like coleslaw, potato salad, baked beans, or grilled vegetables for a full BBQ feast.

Smoked Chicken Thighs: 1 Ultimate Recipe & Expert BBQ Tips

Description

Smoked Chicken Thighs are tender, juicy, and packed with smoky flavor. This simple recipe delivers perfectly seasoned chicken with a crispy skin, making it ideal for BBQs, picnics, or casual family dinners.

Ingredients

Scale

2 pounds chicken thighs, bone-in and skin-on
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 cup BBQ sauce (optional, for glazing)

Instructions

Preheat your smoker to 225°F. Use hickory, apple, or cherry wood chips for the best flavor.
Pat chicken thighs dry with a paper towel. Rub olive oil over each thigh to help the seasoning stick.
In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt. Evenly rub the seasoning mixture over the chicken thighs.
Place the chicken thighs in the smoker, skin-side up. Smoke for about 2 hours, or until the internal temperature reaches 165°F.
For a glazed finish, brush the chicken with BBQ sauce during the last 15 minutes of smoking.
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Notes

For crispier skin, finish the chicken under a broiler for 1-2 minutes after smoking.
Pair smoked chicken thighs with coleslaw, cornbread, or grilled vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture.
Experiment with different wood chips for unique smoky flavors.

Prep Time: 10 mins
Cook Time: 2 hours