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A platter of juicy Smoked Chicken Thighs with a crispy golden-brown skin and a side of fresh herbs.
Lady Maria

Best Smoked Chicken Thighs

Achieve perfectly juicy chicken with bite-through skin using a signature dry-brining technique and a low-and-slow smoke. Finished with a high-heat glaze, these thighs offer a complex balance of sweet, savory, and smoky flavors.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: American BBQ
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 8 Bone-in, Skin-on Chicken Thighs
  • 2 tablespoons Kosher Salt for dry brine
  • 1 tablespoon Coarse Ground Black Pepper
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 tablespoons Light Brown Sugar
  • 1 teaspoon Dried Thyme
  • 1/2 cup High-quality BBQ Sauce
  • 3-4 Apple Wood Chunks

Equipment

  • Smoker (Pellet, Offset, or Kettle)
  • Apple Wood Chunks or Chips
  • Instant-read Meat Thermometer
  • wire cooling rack
  • Rimmed Baking Sheet
  • paper towels
  • Small mixing bowl
  • Basting Brush

Method
 

  1. Pat the chicken thighs thoroughly dry with paper towels to remove all surface moisture.
  2. Sprinkle Kosher salt over both sides of the chicken and underneath the skin.
  3. Place the salted chicken on a wire rack over a baking sheet and refrigerate uncovered for at least 4 hours, or overnight, for a dry brine.
  4. Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature.
  5. In a small bowl, mix the black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and dried thyme.
  6. Apply the dry rub liberally to all sides of the chicken thighs, pressing the spices into the skin firmly.
  7. Preheat your smoker to 225°F (107°C) and add apple wood chunks once the coals are ready and the smoke is thin and blue.
  8. Arrange the chicken thighs on the smoker grates skin-side up, ensuring there is space between each piece for smoke circulation.
  9. Smoke the chicken with the lid closed until the internal temperature reaches 145°F (63°C), approximately 60 to 90 minutes.
  10. Increase the smoker temperature to 300°F (149°C) to help render the fat and crisp the skin.
  11. Brush a thin, even layer of BBQ sauce onto the thighs to create a glossy glaze.
  12. Continue cooking until the internal temperature reaches 175°F (79°C) to ensure the connective tissue is fully tender.
  13. Remove the chicken from the smoker and let it rest for 5-10 minutes before serving.

Notes

For a 'Spicy Southern' variation, add 1 teaspoon of cayenne pepper to the rub. If apple wood is unavailable, cherry or pecan wood provides a similarly mild and sweet smoke profile. Always use an instant-read thermometer to ensure the chicken reaches 175°F for the best texture.