Easy Smoked Chicken Thighs
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!
Servings: 6 people
Calories: 210kcal
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.
Nutrition
Calories: 210kcal | Carbohydrates: 1g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 446mg | Potassium: 167mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg