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!
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.
Now don't get me wrong, the oven is still perfect when making a roasted chicken with vegetables and these baked chicken thighs with Dijon lime sauce. And the air fryer comes in handy when I want to make these crispy and delicious chicken thighs. But anytime I can use my smoker to make quick and easy smoker recipes, I'll gladly do it!
The thing about smoking chicken thighs is that thigh meat absorbs smoke and flavor extremely well. Each piece is covered in a flavorful dry rub and smoked to perfection. The flavor is out-of-this-world delicious! We're talking about some seriously delicious smoked chicken thighs every single time!
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Why This Recipe Works
- Seasoned with a savory chicken rub that is made with simple ingredients, you probably already have everything you need in your kitchen pantry!
- Any type of smoker can be used to make these smoked chicken thighs.
- Smoked to perfection, these are the best chicken thighs and are more flavorful than grilled chicken!
- This is a great beginner smoker recipe.
🛒 Ingredients You'll Need
- Chicken Thighs - I prefer using boneless, skinless chicken thighs for this recipe, but bone-in, skin-on thighs also turn out fantastic!
- Olive Oil - mixed with the dry herbs to create a flavorful wet rub.
- Lemon - add a slight citrus flavor.
- Garlic Cloves - not only goes it add a lot of flavor, but it helps the dry seasoning stick to the chicken better.
- Dried Rosemary - used in the rub. It brings a warm and earthy flavor and pairs really well with the fresh lemon juice.
- Salt - an overall flavor enhancer. Salt also draws out moisture in the meat.
- Dried Thyme - pair well with rosemary and also brings a subtle earthy flavor.
- Fennel Seeds - adds touch of sweetness, but also has a mild licorice-like flavor that complements smoky and savory notes. It's the perfect herb to balance out the earthly flavors from the thyme and rosemary.
- Pepper - a mild heat to the overall flavor.
👩🏼🍳 See recipe card below for a full list of ingredients and measurements.
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📋 Variations
- Brining - While you can brine chicken thighs, it's not necessary for this recipe. I tend to use a brine when I'm making white meat, like this smoked pork tenderloin and this smoked turkey breast, not only because they are larger in size but because brining helps keep moisture in naturally drier meat. It's true that brining helps retain moisture and that equals a more juicy piece of meat, but individual pieces of dark meat are already naturally juicy and tender, especially if they are bone-in, so brining really isn't necessary.
- Coarse Salt & Pepper - Use a coarse salt and pepper to add even more flavor and texture.
- Flavored Olive Oil - If you have a flavored olive oil, use it in this recipe for more added flavor.
- Make Extra - You can easily double or triple this recipe to feed a large crowd or if you're meal prepping.
🔪 Step-By-Step Recipe Instructions
Step 1: Start by preparing the smoker accordingly and preheating it to 225°F. While it is preheating, prepare the chicken rub.
Step 2: 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.
Step 3: 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.
Step 4: Once the smoker has preheated, place each piece of chicken directly on the smoker grates.
Step 5: 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.
Step 6: 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.
👩🏼🍳 Cook's note: When smoking, it's important to cook to temperature, not time. When the internal temperature reaches 165°F, it's considered done.
And that it! We're talking delicious chicken smoked chicken thighs in your own backyard! This smoky chicken recipe doesn't take long at all to prepare and tastes incredible! You'll end up with juicy chicken every single time!
🙋🏼 Recipe FAQs
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
- Using flavored wood adds to the flavor of the meat, 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.
- 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.
- There is no need to flip the chicken thighs 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 smoke (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.
- Store any leftovers in a container with a lid and store in the refrigerator for 3-4 days.
- To maintain moisture, reheat in the oven at 300°F for 15-20 minutes, or until hot.
🥘 More Smoker Recipes
If you tried these smoked chicken thighs or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And please leave a 🌟 rating while you're there!
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Easy Smoked Chicken Thighs
Equipment
- Any type of 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 fresh 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
- Using flavored wood adds to the flavor of the meat, 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.
- 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.
- There is no need to flip the chicken thighs 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 smoke (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.
- Store any leftovers in a container with a lid and store in the refrigerator for 3-4 days.
- To maintain moisture, reheat in the oven at 300°F for 15-20 minutes, or until hot.
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Erin
These chicken thighs were amazing! My whole family adored them. And I loved how easy they were. Thanks a bunch!
Amanda Mason
I'm glad they were so easy, Erin!! And they are so flavorful, yes!
Ann
These sound great, and very flavorful! I will have to give these a try! Thanks for the share!
Marie
I forwarded this recipe to a friend who has a smoker and we made the chicken thighs for our first summer barbecue together. She generally skipped brining but I insisted we tried it this time and she says the meat turned out significantly juicier than when she doesn't brine chicken thighs! So thanks for the tip--and that delicious rub too!
Amanda Mason
Glad they turned out so great!!!
DEbbie
These smoked chicken thighs was just what I was looking for. I use my smoker a lot this time of year and I am always looking for new recipes. These smokie thighs were tender and full of flavor. Thanks for a great recipe.
Amanda Mason
I'm so glad to hear they turned out so great for you, Debbie!! Let me know what other recipes of mine you try!!
Heather
Oh man I’m drooling! These chicken thighs look mouthwatering. Can’t wait to try these out in my smoker.
veenaazmanov
Quick, easy and bursting with flavors. Perfect starter option too.
Natalie
Delicious chicken thighs recipe, so tender and soft! Thanks for all the tips provided Amanda!
Amanda Mason
So glad to hear they turned out well for you!
Rosemary
Love the combination of ingredients in the rub - fennel, rosemary - both are so aromatic. We're new to smoking and quite intrigued to try your recipe. Looking forward to moist and tender smoked chicken.
Amanda Mason
Let me know how they turn out for you!! I can't wait to hear!
Luke
Fantastic recipe and easy to follow, we are new to smoking and used this recipe at the weekend, and the chicken came out perfect 🙂
Amanda Mason
Hi Luke! I'm so glad to hear they turned out so well and that the instructions were easy to follow!! LEt me know what other recipes of mine you try!!
Kate
I love the seasoning blend for the chicken, I don't cook with fennel too much but it's delicious! I'm also a beginner at smoking so having all the instructions laid out step by step, and including the expert tips was super helpful!
Amanda Mason
I'm so glad this is helpful, Kate! It's one of the best beginner's step-by-step recipes out there for chicken thighs! I can't wait to hear how they turn out for you!