Easy Smoked Chicken Thighs

Closeup of smoked chicken thighs on a black cutting board

5 from 12 votes

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!

Prep Time5

Cook Time2

Total Time2 5

Course: dinner

Cuisine: American, BBQ

Servings: people

Calories: 231kcal

Author: Amanda Mason

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.

Nutrition