These smoked chicken thighs are one of the easiest smoker recipes you will ever make! Covered in a savory chicken rub, they are quick to prep and turn out juicy and tender every single time. These are perfect for any weekday dinner or for a backyard bbq!
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Smoking chicken thighs has never been so easy and with this recipe, you'll be amazed at the flavor and how fall-apart tender these turn out! While these smoked chicken breasts are also tender and juicy, these smoked chicken thighs contain more fat and turn out even juicier because of the dark meat. And thigh meat absorbs smoke and flavor extremely well.
This is a boneless, skinless chicken thigh recipe but it also works extremely well with bone-in, skin-on thighs. A lot of articles say it's a waste of time to smoke boneless, skinless chicken thighs, but apparently they've never tried these. Covered in a rosemary seasoning and smoked to perfection, the flavor is out-of-this-world. We're talking about some seriously delicious smoked thighs every single time!
Ingredients You'll Need
This smoked chicken thighs recipe uses simple ingredients. And chicken is readily available at any local grocery store and is typically one of the more inexpensive meats. While sweet rubs with a brown sugar base work really well when smoking a whole chicken, a good savory chicken rub works well on individual pieces. Similar to using an acid, oil, and flavoring agents when making a good steak marinade, the same components apply when using a wet rub.
This wet rub uses olive oil for the base while using fresh garlic and freshly squeezed lemon juice as the acid components. Dried rosemary, thyme, salt, pepper, and fennel seeds add extra robust layered flavor which is one of the main reasons this recipe stands out from the rest. Fennel balances out the robust flavors in the rosemary and thyme. It has a slightly sweet flavor that you can taste in every bite.
Brining
There are a lot of benefits to brining meat. Brining helps break down the muscle fibers in the meat which helps with better liquid absorption. It also helps pull in some of the flavors from the brine. I tend to use a brine when I'm making white meat, like this smoked pork tenderloin and in this smoked turkey breast, not only because they are larger in size but because brining helps keep moisture in naturally drier meat.
While you can brine chicken thighs, it's not necessary. It's true that brining helps retain moisture and that equals a more juicy piece of meat, but individual pieces are already naturally juicy and tender, especially if they are bone-in.
Types Of Smokers
You can cook these chicken thighs on any type of smoker. Even though I used a pellet grill to make these, I've also made them on a charcoal smoker and a propane gas smoker and they taste amazing. It's important to use a smoker you are comfortable with. This smoked baby back ribs recipe gives an overview of the most common types of smokers and the benefits and drawbacks to each type.
Preparing the Smoker
Depending on the type of smoker you plan to use will depend on how it needs to be prepared. If you are using a charcoal or propane gas smoker, a water pan is needed to not only help stabilize the smoker's cooking temperature, but to also help prevent fires. Fat and grease will drip from the meat being smoked and it's better to have it hit the water pan instead of the direct flame. If you use a pellet or any other electric smoker, there's no need to worry about this. However, I've been know to put a water pan in my traeger to help generate moisture. But that's not a requirement.
Make sure the smoker is clean before starting the smoking process. You can typically smoke 3-5 times before needing to clean the smoker unless there are a lot of drippings. It's important to remove any leftover ashes and clean the smoker grates from previous smokes so that it doesn't interfere with the flavor of the food you are smoking.
Smoke And Wood
When wood is heated, it produces smoke and that contributes to cooking the meat. Using flavored wood adds to the flavor, but you don't want to overpower the meat with too much flavor. Use a milder wood, such as cherry or apple, when smoking poultry to obtain a nice balance of smoky flavor. Stronger woods, such as hickory or mesquite, tend to take over the flavor of smoked chicken and leave it tasting bitter. When using a charcoal or propane smoker, some people prefer to use wood chunks instead of wood chips because they tend to burn longer. Since these smoked chicken thighs are one of my quick smoker recipes, wood chips work well.
Step-By-Step Recipe Instructions
Learning how to smoke chicken thighs has never been so simple! Start by preparing the smoker and preheating it to 225°F. While it is preheating, prepare the chicken rub. Put the olive oil, lemon juice, minced garlic cloves, dried rosemary, dried thyme, fennel seeds, salt, and pepper in a small bowl. Mix to combine and set aside.
Place each piece of completely thawed meat flat on a plate. Baste each piece of chicken with the wet rub, ensuring both the front and back are covered. Set aside.
Once the smoker has preheated, place each piece of chicken directly on the smoker grates. Insert a digital meat thermometer into the side of the meat until the tip is resting in the middle of the meat. Close the lid and let the smoker do all the hard work.
When smoking, it's important to cook to temperature, not time. When the internal temperature reaches 165°F, it's considered done.
According to the FDA, cook all poultry to the minimal safe internal temperature of 165°F. Many prefer to cook thighs to a higher temperature based on their personal preference.
Using tongs, remove the smoked chicken thighs from the smoker and put them on a dish. Cover with aluminum foil and allow them to rest for at least 5-minutes before serving. Resting allows the juices to reabsorb into the meat and this helps ensure the chicken doesn't dry out.
And that it! We're talking delicious chicken smoked in your own backyard! They are easy to smoke and have amazing flavor! You're going to love every tender and juicy bite!
Frequently Asked Questions
Depending on the size of the pieces and whether or not they are bone-in or boneless, it typically takes 75-90 minutes to smoke. For larger bone-in chicken thighs, it takes at least 2 hours to smoke. Always rely on the internal temperature of this chicken and not the time.
The secret to tender and juicy meat is to smoke it "low and slow". All smokers will fluctuate in temperature 7-10 degrees pretty frequently. My recommendation is to ensure the internal temperature doesn't go below 225°F and doesn't exceed 250°F for this particular recipe.
You can, yes. There is a temperature danger zone but for this recipe, I apply the 40-140-4 rule. This means that the meat should rise from 40° F to at least 140° F within 4 hours to reduce the amount of bacteria growth on the meat. Since the internal temperature of the smoker will range between 225°-250°F and the internal temperature for the chicken thighs will reach 165°F by hour 2, you're safe.
Expert Tips
- If using a pellet smoker, ensure the wood pellets are topped off before you begin. Check the pellet hopper periodically while smoking to ensure the pellets don't run out during the smoke.
- Use a coarse salt and pepper to add even more flavor and texture.
- If you have a flavored olive oil, use it in this recipe for more added flavor.
- Even though you're basting on the rub, apply some pressure with the basting brush to help ensure the flavors are penetrating the top layer of the meat.
- Trim off any excess fat before applying the chicken rub.
- If you're cooking thighs with the skin on, place them skin side down on the grill grate. Also, make sure the wet rub gets under the skin to penetrate the meat. The skin helps retain the moisture in the piece as it smokes and also adds additional flavor.
- You can easily double or triple this recipe to feed a large crowd or if you're meal prepping.
- Store any leftovers in a container with a lid and store in the refrigerator for 3-4 days.
More Smoked Chicken Recipes
If you love smoked chicken recipes, try smoking chicken leg quarters. These are covered in a sweet and spicy BBQ rub and then brushed with a thin layer of BBQ sauce. Done in 4 hours, these are fantastic when paired with this bacon wrapped smoked asparagus. And smoking wings has never been so easy with this recipe! You're going to be amazed at how quick and easy it is!
Loving this recipe? Make sure to check out my grilled Greek chicken thighs! Hands down...these are the most flavorful and juiciest grilled thighs I've ever tasted! A mediterranean cuisine with flavors like oregano, garlic, parsley and lemon, this dish is a family favorite!
Follow Recipes Worth Repeating for more amazing recipes!
Easy Smoked Chicken Thighs
Equipment
- Smoker
Ingredients
- 4-6 chicken thighs, boneless, skinless or bone in, skin on
For The Wet Rub
- 2 Tablespoon olive oil
- juice of ½ lemon
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon coarse salt
- ½ teaspoon dried thyme
- ½ teaspoon fennel seeds, crushed
- ¼ teaspoon black pepper
Instructions
- Start by preparing the smoker and preheating it to 225°F. While it is preheating, prepare the chicken rub.
- Put the olive oil, lemon juice, minced garlic cloves, dried rosemary, dried thyme, fennel seeds, salt, and pepper in a small bowl. Mix to combine and set aside.
- Place the thighs flat on a plate. Baste each piece with the wet rub ensure both the front and back are covered. Set aside.
- Once the smoker has preheated, place each piece of chicken directly on the smoker grates.
- Insert a digital meat thermometer into the side of the meat until the tip is resting in the middle.
- Close the lid and let the smoker do all the hard work.
- When the internal chicken thighs temperature reaches 165°F, it's considered done.
- Using tongs, remove the smoked chicken thighs from the smoker and put them on a dish. Cover with aluminum foil and allow them to rest for at least 5-minutes before serving.
Notes
- If using a pellet smoker, ensure the wood pellets are topped off before you begin. Check the pellet hopper periodically while smoking to ensure the pellets don't run out during the smoke.
- Use a coarse salt and pepper to add even more flavor and texture.
- If you have a flavored olive oil, use it in this recipe for more added flavor.
- Even though you're basting on the rub, apply some pressure with the basting brush to help ensure the flavors are penetrating the top layer of the meat.
- Trim off any excess fat before applying the chicken rub.
- If you're cooking thighs with the skin on, place the skin side down on the grill grate. Also, make sure the wet rub gets under the skin to penetrate the meat. The skin helps retain the moisture in the piece as it smokes and also adds additional flavor.
- There is no need to flip the pieces while they are smoking. The goal is to keep as much smoke in as well as maintaining a constant temperature throughout the entire smoking process. The more you open the smoker, the more flavor you're letting out. And incoming air will affect the internal temperature. So try to refrain from opening the smoker lid unless absolutely necessary.
- You can easily double or triple this recipe to feed a large crowd or if you're meal prepping.
- Store any leftovers in a container with a lid and store in the refrigerator for 3-4 days.
Moop Brown
Thighs are like my favorite part of the chicken to cook and eat so this recipe is definitely one I need to try.
Amanda Mason
Let me know how it turns out for you! Can't wait to hear!!