Smoked Chicken Thighs are juicy on the inside and have crispy skin on the outside! This smoked chicken thigh recipe tastes so good, is simple, easy and will become a go-to that you are going to come back to again and again.

Best Smoked Chicken Thighs

Loving firing up the smoker to make some smoked chicken breasts and thighs! The smokiness is so good and packs in so much flavor (we used a Traeger pellet grill, but use whatever you have). Plus we have the perfect way to make sure that chicken skin is crispy and delicious (keep reading for details!). Serve with some Smoked Corn on the Cob and Smoked Broccoli for the perfect meal! Don’t forget to try out the smoked chicken brine if you want or the smoked chicken dry rub!

Why This Recipe Works

1. Low Temp: we smoke the chicken on low at 225 degrees F. to make sure that smokiness really permeates the skin and meat.
2. Quick Sear: at the end we do a quick sear to make sure the outside is crispy perfection.
3. Brine + Dry Rub Options: we include a brine and spice rub option to really take these to the next level.

What You Will Need

• bone-in, skin-on chicken thighs: we are looking for a medium-sized chicken thigh here.
• kosher salt and ground black pepper OR smoked chicken dry rub: either option works great for a seasoning. The spice rub is a mix of paprika, garlic powder, onion powder, etc. (most should already be in your pantry) and it is so good! If you want to sweeten it up a bit you can toss in some brown sugar if you want!

How to Get Crispy Chicken Skin

You need to sear your chicken after smoking! That is the key! We just turn our gas grill on while our chicken is smoking and then move it from the smoker to the gas grill for a quick sear at the end – perfection. We use the same method for our smoked chicken wings!

How to Smoked Chicken Thighs

To prep your chicken you can use a chicken brine first (not required). Otherwise, simply pat dry with a clean paper towel and then season with either kosher salt + ground black pepper OR you can use our smoked chicken dry rub.

Season with either kosher salt + ground black pepper OR our smoked chicken dry rub.

Smoke at 225 degrees F. for approximately 1 hour or until the internal temperature reaches 165 degrees F. at their thickest part.

Once they are done smoking, a quick sear on your gas grill makes sure those skins are crispy and delicious.

Let them rest 5-10 minutes before serving.

Recommended Side Dishes

Don’t forget to serve these smoked chicken thighs with your favorite sides or salads – here are some of our favorites!

• Smoked Asparagus
• Smoked Potatoes
• Smoked Baked Beans
• Strawberry Spinach Salad
• Mexican Street Corn Salad
• Grilled Corn in Foil

FAQ

• What Temperature Should I Smoke Chicken Thighs: We recommend smoking chicken at 225 degrees F.
• How Long Do You Smoke Chicken Thighs at 225: It will take approximately 1 hour to smoked bone-in, skin-on chicken thighs at 225 degrees F, but there are a lot of variables that can impact total smoking time (wind, humidity, air temp, hot spots, etc.).
• Do I Need to Flip Chicken When Smoking: No, the heat and smoke encircle the chicken (unlike grilling where the heat element is directly under the meat) so no need to flip.
• How Do I Know When My Chicken Thighs are Fully Cooked: Chicken is fully cooked when it reaches an internal temperature of 165 degrees F. at its thickest part. Use a meat thermometer or probe to keep track.

Print