Smoked Chicken Thighs are one of the easiest things you can make on a smoker. This version uses an easy homemade rub, juicy bone-in thighs, and a layer of barbecue sauce brushed on at the end so it caramelizes without burning.
My husband is usually the grillmaster at our house, but this is an easy smoker recipe I can handle on my own without second-guessing every step. It's straightforward and turns out reliably juicy every time.
The rub uses simple pantry spices, and you don't need to mess with brining or marinating ahead of time. The skin is so crispy and flavorful, you can tell people you cooked for hours and they'll believe you, even though the hands-on time was less than 15 minutes.
Key Ingredient Tips
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Chicken: I always go with bone-in, skin-on thighs for this recipe. I usually trim off any big pieces of fat or loose skin around the edges. Boneless thighs can work too, just reduce the cook time to around 40 minutes.
- BBQ Sauce: A sweeter sauce like Kansas City-Style BBQ Sauce works best here because it caramelizes and sticks to the chicken. If the sauce is on the thick side, thin it with a splash of apple juice or water so it brushes on easily.
How to Make the Best Smoked Chicken Thighs
Getting the Seasoning to Stick
- Pat the chicken dry with paper towels first. Moisture keeps the rub from grabbing onto the skin.
- Use your hands instead of tongs to toss the chicken. It helps the seasoning coat every part, especially around the skin.
- Gently press the rub into the meat as you mix to help it stick better during smoking.
Get that Crispy Finish
- Always place the thighs skin-side up. This keeps the skin intact and lets it crisp up instead of steaming.
- Check your smoker for hot spots. If one side runs hotter, rotate the thighs halfway through to keep things even.
- Don't brush the BBQ sauce on too early. Wait until the chicken hits 165°F so the sauce caramelizes without burning.
- If the skin still looks soft when the chicken is done, raise the heat to 325°F for 5 to 10 minutes to help it crisp.
Use an instant-read thermometer and insert it near the bone but not touching it for the most accurate temp.
What Kind of Wood Chips Work Best?
Fruit woods like apple, cherry, or maple work best for chicken. They add a gentle smokiness without overpowering the flavor. Pecan is a good option too if you want something a little richer. I usually skip mesquite, as it's pretty intense and can overwhelm the chicken.
Make It Special✨
Looking to switch things up? Add ½ teaspoon dry mustard for deeper flavor, ¼ teaspoon cayenne for a little heat, or swap in ½ teaspoon chipotle powder or 1 teaspoon chili powder for a smoky kick. These small tweaks boost the flavor without changing the balance of the rub.
Make Ahead⏳
You can season the chicken and refrigerate it uncovered for up to 12 hours. This helps the skin dry out slightly and crisp better on the smoker.
After a smoky main like these thighs, a layered peaches and cream pie is a simple, crowd-pleasing way to finish your cookout. Just slice straight from the fridge.
What to Make with Leftovers
The leftover meat shreds easily and works great in all kinds of quick meals. You can toss it into a salad with black beans and ranch, stir it into mac and cheese, or layer it onto baked potatoes. It also works great for BBQ chicken sliders.
More BBQ Recipes
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Recipe
Simple BBQ Smoked Chicken Thighs
Recipe by:Ingredients
- 8 chicken thighs bone-in, skin-on
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon neutral oil like avocado or canola
- 1½ cups BBQ sauce divided
Instructions
- Preheat the smoker to 275°F (135°C). If your smoker has a water pan, fill it about halfway to help keep the heat steady and prevent the chicken from drying out.
- Trim any excess fat or loose skin. Pat the thighs dry with paper towels to help the skin crisp up during cooking.
- Stir together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
- Drizzle the thighs with oil, then sprinkle the seasoning mixture over all sides. Press lightly to help it stick.
- Place the thighs skin-side up on the grates. Close the lid and smoke for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Pour ½ cup of the BBQ sauce into a separate bowl. Brush a light coating over each thigh, then close the lid and continue smoking for another 10–15 minutes, or until the internal temperature reaches 175–185°F (79–85°C) and the sauce is set.
- Rest and serve. Remove the chicken from the smoker and let it rest for 5–10 minutes before serving. Serve with the remaining 1 cup of BBQ sauce on the side.
Notes
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, place the thighs in a baking dish, cover with foil, and warm in a 325°F (163°C) oven for 15–20 minutes, or until heated through. For crispier skin, remove the foil for the last few minutes or use an air fryer at 350°F (177°C) for 5–7 minutes. Avoid microwaving as it will make the chicken meat rubbery and the skin soggy.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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