Simple BBQ Smoked Chicken Thighs
Recipe by:These smoked chicken thighs are tender, juicy, and full of smoky flavor with perfectly crispy skin. A simple homemade rub adds just the right amount of seasoning, and a final brush of BBQ sauce gives them a sweet, caramelized finish. This recipe is easy to follow, great for beginners, and perfect for backyard dinners or casual gatherings.
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
Storage and Reheating:
- 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
Calories: 715kcal | Carbohydrates: 53g | Protein: 38g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 1864mg | Potassium: 790mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 3mg
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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