Smoked Chicken Thighs: a kitchen method

A plate of smoked chicken thighs coated in spice rub and barbecue sauce.

These smoked chicken thighs are coated in a kitchen-made spice rub then cooked in a smoker to tender and flavorful perfection. Serve these chicken thighs with your go-to barbecue sauce for your next outdoor gathering!

Chicken thighs are an inexpensive and flavor filled cut of meat. They’re the reliable candidate for the smoker and are great for feeding a crowd. Serve your smoked chicken thighs with Mexican coleslaw, honey cornbread, candied carrots or pesto pasta salad for a complete meal.

We got a new electric smoker and we are having so much fun with it! The first thing we made was these smoked chicken thighs, and let me tell you, they’re super tasty. This is a unfussy yet satisfying recipe, and it’s the reliable way to learn the basics of smoking meat.

We love smoking all different types of meat. After you make these chicken thighs try some other smoked recipes like smoked pork tenderloin, smoked tri tip and smoked brisket. We also like smoked turkey for Thanksgiving!

Smoked Chicken Thighs Ingredients

When you make smoked chicken thighs you will want to have bone in, skin on chicken thighs, BBQ rub and BBQ sauce.

How Do You Make Smoked Chicken Thighs?

The first step to make this smoked chicken thighs recipe is to coat your thighs in a BBQ rub. Be sure to rub the spices both on top of and under the skin of the chicken for the maximum amount of flavor. After you coat them in rub, place them into your heated smoker until they cook to tender perfection. Brush on a little barbecue sauce, then cook the chicken a few more minutes and dinner is ready!

How Do You Cook Chicken In A Smoker?

The chicken needs to smoke until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. This takes approximately 2 1/2 – 3 hours depending on the size of your thighs. The recipe calls for a smoker temperature of 250 degrees F.

Tips For The Reliable Smoked Chicken Thighs

You can really serve these smoked chicken thighs with just the rub as seasoning. However, I do add a little barbecue sauce for added flavor and moisture. Brush the barbeque sauce on the chicken during the last 10 minutes of the smoking process.
Make sure to use bone-in, skin-on chicken thighs.
You can smoke your chicken directly on the smoker grates or in an aluminum foil pan for straightforward cleanup.
You can use a store bought BBQ rub or make your own BBQ rub. I prefer my BBQ rub that is a combination of brown sugar, paprika, kosher salt, black pepper, onion powder, garlic powder and other spices. I make extra and keep it in a resealable bag for whenever I need it!
Feel free to use your go-to BBQ sauce from the store or you can make my super tangy and flavorful kitchen-made BBQ sauce.
I often make a double batch of smoked chicken thighs. The leftovers are great to use in other dinners during the week. I make pulled chicken sandwiches, bbq chicken salads, and this chicken is even great served on a pizza or in a pasta dish.

Quick Tip

I prefer to use an electric probe meat thermometer with a remote so that I can monitor the progress of the chicken from inside the house and make sure the meat reaches an internal temperature of 165 degrees F.

A plate of smoked chicken thighs being basted with barbecue sauce.

Recipe FAQs

What type of wood is finest for smoking chicken?

I use apple wood to smoke chicken, which imparts a mild, slightly sweet flavor. Other great options are maple wood, cherry wood, or hickory.

Do I need to flip chicken thighs while smoking?

No, you do not need to flip chicken thighs while smoking them. Cook smoked chicken thighs skin side up with a good rub and they will cook nicely without flipping them.

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A serving of smoked chicken thighs served with rice and green beans.

Flavor Variations

This recipe make tasty smoked chicken thighs; however, you can change up the recipe to suit your taste:

Chicken: You can also use bone-in, skin-on chicken breasts if you prefer white meat. For other smoked chicken take a look at my smoked chicken wings, whole smoked chicken and boneless, skinless smoked chicken breast.
Spicy: For a spicy rub add some cayenne pepper to your BBQ rub.
Butter: Try brushing your chicken thighs with melted butter before applying your BBQ rub.
Seasoning: Try adding some other flavors to your BBQ rub. You can add in some Jamaican jerk seasoning, Creole seasoning, fajita seasoning or Cajun seasoning.

You can easily double or triple this recipe for parties, picnics and any summer get-togethers. So go ahead and load up that smoker to enjoy some restaurant quality smoked chicken thighs in the comfort of your own home!

Sides to Enjoy With Smoked Chicken

Stovetop Mac and Cheese

25 mins

Homemade rice a roni topped with tomatoes and herbs, all in a skillet.

Kitchen-made Rice-A-Roni

25 mins

Baked Potato Wedges

40 mins

Parmesan Roasted Broccoli

30 mins

Grilled Asparagus in Foil

20 mins

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Add as Google preferred source Authorthe Makdob kitchen A plate of smoked chicken thighs coated in spice rub and barbecue sauce.

These smoked chicken thighs are coated in a kitchen-made spice rub then cooked in a smoker to tender and flavorful perfection. Serve these chicken thighs your go-to barbecue sauce for your next outdoor gathering! Time Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes

Course Main Course
Cuisine American
Serves 6

Ingredients

2 lbs bone in, skin on chicken thighs
2 tablespoons BBQ spice rub
1 cup BBQ sauce

Instructions

Preheat an electric smoker to 250 degrees F. Add apple wood chips to the smoker.
Coat the chicken thighs with the rub, making sure to get the spices both on top of and underneath the skin.
Place the chicken in the smoker. Cook for 2 1/2 – 3 hours or until a thermometer registers 165 degrees F in the thickest part of the thighs. Be sure to check the smoker occasionally to see if the wood chips need to be refilled.
Brush the barbecue sauce over the chicken, then cook for an additional 10 minutes. Serve immediately.

Notes

Make sure to use bone-in, skin-on chicken thighs.
I prefer to use an electric probe thermometer with a remote so that I can monitor the progress of the chicken from inside the house and make sure the meat reaches an internal temperature of 165 degrees F.
You can smoke your chicken directly on the smoker grates or in an aluminum foil pan for straightforward cleanup.