Smoking chicken thighs has never been easier or more juicy. With a simple seasoning blend and fool-proof instructions, these smoked chicken thighs will give you the juiciest meat that rivals any professional smokehouse.
Pair these thighs with our smoked mac and cheese for a meal that will wow a crowd!
Why Our Recipe
- Expert tips from our resident pitmaster ensure juicy results every time.
- Simple seasonings and detailed instructions make you look like a pro.
Ingredient Notes
- Chicken Thighs: Use bone-in, skin-on chicken thighs for the best flavor and texture. The bone adds depth to the flavor, while the skin helps retain moisture and becomes wonderfully crispy when smoked and roasted.
- Olive Oil: A light coating of olive oil helps the seasoning adhere to the chicken and promotes the crispiness of the skin. You can also use other cooking oils like vegetable or canola oil.
- Salt: Helps to tenderize the meat and flavor so don’t skip it.
- Paprika: Use a plain paprika, or spice things up with a hot paprika. Smoked paprika also works, but we prefer getting all the smoke flavor from our wood chips.
Pellet Recommendations
When it comes to chicken, my professional Pitmaster recommendations for pellets are:
Cherry Pellets: offers a slightly sweet, fruity smoke that doesn’t overpower the chicken. It is known for adding a reddish hue to the meat on top of the smokey flavor.
Hickory Pellets: has a strong, savory smoke. For those who love a classic barbecue flavor, hickory is the way to go.
Hickory Cherry Combination: you can combine pellets to produce the best of both worlds with a strong, savory smoke with fruity undertones, and a beautiful red smoke ring on your chicken.
Pitmaster Tips
Make sure your smoker maintains a consistent temperature to ensure even cooking.
Use a meat thermometer to check for doneness, aiming for an internal temperature of 165°F.
Experiment with different types of wood chips in your smoker to find your preferred flavor profile.
Don’t forget to crisp the chicken. It adds SO much flavor!
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze leftovers in an airtight container or resealable plastic bag for up to 6 months. Thaw in the refrigerator overnight.
To reheat, place the chicken in a small baking dish and cover tightly with foil. Warm in a preheated oven at 325 degrees Fahrenheit for about 20 minutes or until heated through.
More smoked chicken goodness…
Ready to level up your smoking game?
For those seeking expert guidance and mouthwatering inspiration in the world of grilling and smoking, look no further than Hey Grill Hey. Founded by Susie Bulloch, a dear friend, passionate foodie, and barbecue enthusiast, Hey Grill Hey offers an extensive collection of recipes, techniques, sauces and seasonings, and tips for mastering the art of smoking and grilling. Susie’s dedication to her craft and her easy-to-follow instructions make her an invaluable resource for both beginners and seasoned pitmasters alike.
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