These smoked chicken thighs offer an incredible way to savor mouthwatering backyard-smoked chicken. Coated in my signature sweet rub, perfectly smoked, and finished with a rich whiskey peach BBQ sauce, these thighs are simply unbeatable!
Best Smoked Chicken Thighs
I might be biased, but I believe these smoked chicken thighs are some of the best you can make at home. They’re simple to prepare, packed with flavor, and perfect for a weekday dinner.
A quick note for seasoned smokers: This isn’t a competition-level chicken thigh recipe, but rather an easy, home-friendly dish you can prepare on your favorite smoker. It delivers amazing home-style flavor, and the best part is, these chicken thighs are simple to make.
If you’re up for a challenge and want to take your chicken smoking to the next level, you can learn how to smoke competition-style chicken thighs from a trusted friend of mine. She used my Chicken Rub during a competition and won first place!
Rub for Smoked Chicken Thighs
When choosing a rub for smoked chicken thighs, the decision was an easy one. Sweet Rub elevates the flavor of chicken thighs, making them taste incredible when applied before smoking. If you’ve followed my recipes for a while, you’re likely familiar with my Sweet Rub a perfect blend of brown sugar’s sweetness, savory notes from six spices (including smoked paprika), and a subtle heat from cayenne pepper.
While many pitmasters guard their signature rubs as closely as secrets, I’m eager to share mine for sweet rub. It’s just too incredible to keep to myself—I want everyone to experience it and feel like a backyard BBQ hero, smoking the best food of their lives.
How to Smoke Chicken Thighs
Here’s how to smoke perfectly juicy chicken thighs:
- Fire up your smoker: Preheat your favorite smoker to 275°F. Avoid smoking skin-on chicken at lower temperatures, as this can lead to rubbery skin.
- Prep your chicken: Trim any excess skin or thin chicken pieces around the bone edges. Roll the thighs tightly into uniform shapes, then drizzle with olive oil to keep the skin moist and prepare for seasoning.
- Season: Apply sweet rub generously to all sides. You can either buy my Sweet Rub online or make your own using this recipe.
- Smoke: Place the chicken thighs on the smoker with the skin side up. Close the lid and cook until the internal temperature reaches 165°F. This can take 45 to 75 minutes depending on the size of the thighs. Make sure to use a reliable meat thermometer.
- Baste: Brush with Whiskey Peach BBQ Sauce, or experiment with your favorite BBQ sauces for different flavor profiles.
- Finish smoking: Continue smoking until the internal temperature reaches 170-175°F.
- Remove, rest, serve, and enjoy: Once the thighs are perfectly cooked, take them off the smoker. Let them rest for 5-10 minutes before serving hot with extra BBQ sauce and napkins. Enjoy!
How Long to Smoke Chicken Thighs
Chicken thighs typically require 45 minutes to 1 hour and 15 minutes to cook thoroughly in a smoker set to 275°F. Use an internal meat thermometer and smoke until the chicken thighs reach an internal temperature of 170-175°F.
The time required to fully cook your chicken thighs largely depends on the consistency of your smoker’s heat and the thickness of the chicken legs. Stay patient, and always cook to temperature, not based on time.
Smoked Chicken Thighs
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 2 Tablespoons Signature Sweet Rub
- 1/2 cup BBQ Sauce
Instructions
- Preheat your smoker to 275 degrees F.
- Prepare the chicken thighs by trimming any excess skin or thin pieces around the bone. Tightly roll each thigh to create uniform, compact portions.
- Season the chicken on all sides with the sweet rub, using just enough to fully coat it (you don't need to use the entire 2 tablespoons listed in the ingredients).
- Place the chicken thighs skin-side up on the smoker. Close the lid and smoke until the internal temperature reaches 165°F, which typically takes 45 minutes to 1 hour and 15 minutes, depending on the size of the thighs.
- Apply the Whiskey Peach BBQ Sauce (or your preferred BBQ sauce), basting regularly, until the meat reaches an internal temperature of 170-175°F as measured by a meat thermometer.
- Let the food rest off the grill for 5-10 minutes, then serve and savor every bite!