Smoked Chicken Thighs

By Todd Martin June 30, 2025 6 mins read 26 Views

Smoked chicken thighs are one of the easiest proteins to prepare. Sure, you can smoke a whole chicken, but chicken thighs are incredibly flavorful and are a great option for backyard BBQs and make-ahead meals!

Should I use bone-in or boneless chicken thighs?

For smoked chicken thighs, it’s best to use medium-sized bone-in, skin-on thighs. While you can opt for boneless thighs, make sure the skin remains intact, as the extra layer of fat is necessary for keeping the meat moist during low-temperature cooking. However, we recommend sticking to the no-frills, skin-on, bone-in version for best results.

What temperature to smoke chicken thighs?

For chicken thighs, a low and slow cooking method is recommended. Plan on a cooking temperature of 250 degrees F. as it works best for tenderness and a good skin texture. Keep in mind that a pellet smoker will yield different results than a kamado or a gas grill. We recommend experimenting with different temperatures and times to see what works best for you.

How long will it take to smoke chicken thighs at 250 degrees?

Plan on a total cooking time of 1 1/2-2 hours, depending on the size of the chicken thighs and the type of equipment you are using.

Smoked Chicken Thighs — derrickriches.com

How many chicken thighs per person?

Plan on one chicken thigh per person if serving it with three or more sides. For reference, four chicken thighs weigh roughly 1.5 pounds, while eight chicken thighs weigh around 3 pounds. Each thigh typically yields about 3-3.5 ounces of meat, depending on its size.

What you’ll need to make smoked chicken thighs?

Equipment: A grill or smoker (pellet, kamado, gas, etc). You will also need hardwood and an instant-read meat thermometer or a temperature monitoring device.
Wood Suggestion for Smoked Chicken Thighs: Use mild to moderate wood chunks or wood pellets, such as apple or cherry wood. Avoid robust woods like hickory or mesquite.
Brine: Although it is not required, we highly recommend using a brine. Submerge the chicken thighs in a wet brine solution for 2 hours. Use our quick and easy Chicken Brine recipe for great results.
Air Drying/Pellicle: After brining the chicken thighs, air dry them uncovered in the refrigerator for at least 2 hours to form a pellicle. This enhances smoke absorption and promotes a crispy chicken skin.
Spice Rub: Another essential ingredient is a poultry-specific dry rub. Our Smoked Chicken Rub has the perfect mixture of spices and brown sugar. Plan on using 1-1.5 tablespoons of rub per pound of meat. Make sure to get some under the skin, too!
Sauce: Apply a sweet BBQ sauce or glaze to smoked chicken thighs. Use either our Peach Tea BBQ Sauce or Rib Candy recipes, or use your favorite barbecue sauce.

How to Make Smoked Chicken Thighs

Brine Chicken: Prepare the brine according to directions. Brine the skin-on chicken thighs for 1 1/2-2 hours in your refrigerator.
Pellicle Formation: Remove the chicken from the brine solution, and pat them dry with paper towels. Set them, skin side up, on a clean plate or Pyrex baking dish. Place them in your refrigerator uncovered for 2 hours to air-dry.
Preheat Your Smoker or Grill: Set up for 250 degrees F. Add recommended hardwood or wood pellets, depending on your cooking equipment.
Clean up the Thighs: Trim the chicken thigh skin into a square patch covering the meat, keeping one side attached. Remove any excess fat around the edges.
BBQ Rub: Season each thigh with BBQ rub on both sides and under the skin.

Chicken Thighs in Smoker — derrickriches.com

Smoking

In the Smoker: Place the chicken thighs on the grill grate, skin side up. Close the smoker lid, and cook them until they reach an internal temperature of 165, about 1-1.5 hours.

Saucing and Serving

Apply Sauce: Once they reach and internal 165 degrees, remove the smoked chicken thighs and place them onto a heat-safe wire rack or clean cutting board. Brush with BBQ sauce.
Caramelize: Place the thighs back on the grill. Close the lid, and cook for another 30 minutes or until they reach an internal temperature of 180-185 degrees F.
Rest and Serve: Remove the chicken from the grill, and transfer to a serving platter. Rest them for 5-10 minutes, serve and enjoy!

Storing and Rewarming Leftovers

Store these smoked chicken thighs in an airtight container in the refrigerator for 3-4 days, or freeze up to 8 weeks.
Rewarm in a 325-degree oven until they reach an internal temp of 165 degrees F.

Recommended side dishes

Smoked chicken thighs are incredibly easy to make, taste great, and pair well with most side dishes, such as BBQ beans, corn, and other Smoked or Grilled Vegetable Sides or casseroles like our Pellet Grill Funeral Potatoes.

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