Description
These smoked chicken thighs are tender, juicy, and wrapped in a caramelized, smoky crust that makes every bite unforgettable. With a bold, savory rub and slow smoking technique, this recipe delivers restaurant-quality results right from your backyard. It’s easy to prepare, deeply flavorful, and ideal for both casual weeknight meals and weekend BBQs. Serve them with creamy slaw, mac and cheese, or corn salad for a perfectly balanced plate that everyone will love.
Ingredients
6 bone-in, skin-on chicken thighs
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
½ tsp cayenne pepper (optional)
1 tsp kosher salt
½ tsp black pepper
½ tsp mustard powder
½ tsp dried thyme or oregano
1 tbsp olive oil or yellow mustard (binder)
Optional: BBQ sauce for finishing
Instructions
- Pat chicken thighs dry with paper towels.
- Rub lightly with olive oil or mustard to help the seasoning stick.
- Combine rub ingredients and mix well.
- Coat thighs evenly on all sides with the rub.
- Preheat smoker to 225°F–250°F using applewood or hickory chips.
- Place thighs skin-side up on smoker grates.
- Smoke for 1.5–2.5 hours, or until internal temp reaches 175–185°F.
- Optional: Brush with BBQ sauce in final 15 minutes of smoking.
- Remove from smoker and let rest for 10 minutes before serving.
Notes
For crispier skin, place thighs under a broiler for 1–2 minutes after smoking.
Dry brine in fridge for 1–2 hours to enhance flavor and texture.
Serve with lemon wedges or hot honey for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: smoking
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 thigh
- Calories: 310