The smoked chicken thighs are a great way to have delicious chicken smoked in your backyard. Seasoned with a sweet rub, smoked to perfection, then slathered in whiskey peach BBQ sauce, these chicken thighs can’t be beaten!
HOW TO MAKE THE BEST SMOKED CHICKEN THIGHS
Speaking very impartially, I think these are some of the best smoked chicken thighs you can make in your backyard. They’re easy to have a great flavor, smoke, and make the perfect weekend dinner.
Quick suggestions to my expert smokers: These are not competition-style chicken thighs. This is a straightforward recipe you can prepare at home for your preferred smoker. It has a fantastic home-style flavor, and above all, these chicken thighs are easy to cook.
RUB FOR SMOKED CHICKEN THIGHS
- 1/2 cup cane sugar
- 1/4 cup onion salt
- 1/4 cup garlic salt
- 1/4 cup Paprika
- 1 Tbsp Chili Powder
- 1/2 Tbsp Black Pepper
- 1/2 Tbsp Lemon Pepper
- 1/2 Tbsp Cayenne
- 1/2 Tbsp Rubbed Sage
- 1/2 Tbsp Dried Basil
- 1 Tsp Dries Rosemary
When we decide what rub to use on these smoked chicken thighs, it isn’t much competition. Chicken thighs taste completely fabulous when seasoned with a sweet rub before smoking. If you’ve been reading through this article for a while, you probably know everything about my Signature Sweet Rub by now. It’s the best combination of sweet from the brown sugar, savory from the six other spices (including smoked paprika), with just an elusive kick from the cayenne pepper.
Several pit masters carry their signature rubs to their graves, but I’m more than willing to share my recipe with you for the sweet rub. I want to help everyone who is eager to try this preparation and feel like a backyard BBQ hero and cook the best food of their life.
Chicken thighs can take forty-five minutes to 1 hour 15 minutes to fully prepare on a smoker set to 275 degrees Fahrenheit. Keep an internal meat thermometer ready and continue to smoke until your chicken thighs attain an internal temperature of 170-175 degrees Fahrenheit.
The time it takes for the chicken thighs to cook thoroughly will entirely depend on how consistent your smoker’s heat and how thick are your chicken legs. Be patient, and remember to cook at the required temperature.
- 8 pieces Chicken Thighs
- 1 tbsp Paprika
- 1 tbsp Salt
- 1/4 cup Light Brown Sugar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Ground Black Pepper
INSTRUCTIONS TO BE FOLLOWED
- Preheat your smoker to 275 degrees F.
- Prepare your chicken thighs. Trim off if there is any excess skin or extra thin chicken around the edges of the bone and roll the chicken tightly into uniform pieces.
- Season on every side with the sweet rub (you need not use the entire 2 Tablespoons as mentioned in the ingredients, use enough to cover the chicken entirely).
- Place the chicken on the smoker’s skin and cover the lid; cook until the internal temperature reaches 165 degrees Fahrenheit. This will take around forty-five minutes to 1 hour, 15 minutes, depending on how big your chicken thighs are.
- Pound with the Whiskey Peach BBQ Sauce (or whichever your favorite BBQ sauce is) until the internal temperature measured, which can be with a meat thermometer, reaches around 170-175 degrees F.
- Remove it from the grill, allow to rest for 5-10 minutes, serve, and enjoy!
WHAT SIDES ARE PREFERABLE WITH SMOKED CHICKEN?
I love to serve a starch and a veggie along with my smoked chicken. Some of my favorite options are
- Cheese and Stovetop Mac
- Homemade Rice-A-Roni
- Baked Potato Wedges
- Roasted Broccoli
- Foil Packet Asparagus
- Honey Cornbread
- Candied Carrots
MORE CHICKEN RECIPES
Given below are a few more chicken recipes. Follow these links to get guidance about various chicken dishes.
- Smoked Chicken Breast
- Chicken Fettuccine Alfredo
- Velvety Chicken Chest In Mustard Sauce
- Homemade Chicken Tikka Masala
- Instant Pot Creamy Italian Chicken
WHAT TYPE OF WOOD MUST BE USED FOR SMOKING CHICKEN?
Any kind of fruit tree like apple or cherry would be perfect for smoking chicken. You could select oak or maple for smoking chicken. For this recipe, I used hickory.
HOW TO OBTAIN CRISPY SKIN ON SMOKED CHICKEN THIGHS?
Generally, you would need very high heat to crisp the skin. So crank up the heat in the smoker or put it in the oven at 400F.
This smoked chicken thighs recipe can easily be doubled or tripled, making it a fantastic dish at a barbecue. So go ahead and try to cook it by loading up that smoker to enjoy the exquisite taste of the dish just at your home.
Famous Asian Chicken Recipes
- If you are sear the chicken at the end of smoking, note that much of the fat will be rendered out, and it will take considerably less time to get a nice sear.
- If you use a charcoal smoker, add a pan of water after the searing. The water keeps the heat from directly cooking the meat and helps to keep the heat at an even temperature.
- This recipe was tested with bone-in, skin-on chicken thighs. You can use de-boned thighs, but please remember cooking times will be different for bone-in vs. de-boned chicken thighs. Use a meat thermometer to examine the temperature of the meat. The internal temperature must reach 165 F (74 C) for safe consumption.
Preparation time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: 241kcal | Carbohydrates: 46g | Protein: 7g | Saturated Fat: 1g saturated fat | Cholesterol: 33mg | Sodium: 22706mg | Potassium: 478mg | Fiber: 4g | Sugar: 39g| Calcium: 27mg |