Smoked Chicken Thighs Recipe

I absolutely love this recipe because it combines the perfect balance of smoky and spicy flavors, thanks to the wood chips and the savory dry rub. Plus, there’s something incredibly satisfying and Instagram-worthy about cooking up juicy, tender chicken thighs with that perfectly crisp skin right from the smoker!

I enjoy making smoked chicken thighs, for they are full of rich, delicious flavors and nutritious energy. They are so easy and fun to prepare.

Skin-on chicken thighs brushed with olive oil and seasoned with smoked paprika, garlic powder, and onion powder provide such a balanced taste—ahein, slightly sweet, slightly smoky, slightly spicy, very savory combination that is hard to beat. Smoking them over hickory chips, meanwhile, makes for the most tender and juicy smoked chicken that I have tasted to date.

Ingredients

Chicken Thighs:
Rich in protein, with a succulent flavor, they’re excellent when smoked.

They hold moisture well during the smoking process.

Olive Oil:
Fat that is healthy for the heart helps infuse flavor and is good for cooking.

Kosher Salt:
Improves the natural taste, counterbalances spicy elements, softens cuts of meat.

Smoked Paprika:
Contributes smoky depth, vibrant color, and mild heat.

Garlic Powder:
Full-bodied flavor, intensely aromatic, backed this spice mix.

Dried Thyme:
Herbal notes that are grounded and delicate complement the umami.

Wood Chips:
Hickory is essential for smoking; it adds a bold flavor.

Applewood is sweet.

Ingredient Quantities

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional for heat)
• Wood chips for smoking (hickory or applewood are recommended)

Instructions

1. Set your smoker to 225°F (107°C) and get the wood chips ready. Follow the manufacturer’s instructions for preparing the wood so it will produce the best smoke for flavoring your meat.

2. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper. Mix well to create a dry rub.

3. Wipe the chicken thighs with paper towels to dry them. Apply the olive oil to each piece; use your hands to rub it in and ensure the oil coats the meat evenly.

4. The dry rub should be applied liberally to both sides of the chicken thighs, and pressed lightly to ensure that it adheres well to the skin.

5. Put the chicken thighs, seasoned and with skin side up, onto the grates of the preheated smoker.

6. Place the prepared wood chips into the smoker, and shut the lid. Let the chicken smoke for
1.5 to 2 hours, or until the internal temperature registers 165°F (74°C).

7. If you wish, you can elevate the smoker’s temperature to 300°F (149°C) for the final 10-15 minutes to make the skin even crisper.

8. After cooking, take the chicken thighs from the smoker and allow them to rest for about 5 minutes. This lets the juices redistribute throughout the meat.

9. Hot smoked chicken thighs served alongside your choice of sides make for a delicious and healthy dinner or lunch.

10. Savor the rich, smoky essence of wood chips and spice blend permeating the chicken in this delectable dish.

Equipment Needed

1. Smoker
2. Small bowl
3. Measuring spoons
4. Paper towels
5. Tongs
6. Meat thermometer
7. Knife
8. Cutting board

FAQ

• Can I use boneless chicken thighs instead of bone-in?Certainly! You can use boneless chicken thighs, but bone-in parts tend to hold more moisture and flavor when you smoke them.
• What type of wood chips work best with this recipe?Chips from hickory or applewood are the best bet for achieving a well-balanced smoky flavor. Still, you can try other types of wood if you want to mix things up—cherry or pecan, for instance.
• How long should I smoke the chicken thighs?At a temperature of 225°F (107°C), smoke the chicken thighs for about 2-3 hours. Continue smoking the meat until the internal temperature of the thighs registers 165°F (74°C).
• Is the cayenne pepper necessary?Cayenne pepper is optional and adds a bit of heat. You can adjust the amount of it or omit it entirely to suit your taste preferences.
• How do I keep the chicken skin crispy?In order to maintain the skin’s crispiness, complete the smoked chicken thighs on a grill or under a broiler for a few minutes to render the fat and crisp up the skin.
• Can I marinate the chicken thighs overnight?
  Yes, marinating the chicken thighs overnight will enhance the flavor, but it’s not necessary. A couple of hours in the rub will suffice.

Substitutions and Variations

Substitute vegetable oil or melted butter for olive oil if you want a different flavor profile.
Kosher salt: If using sea salt or table salt, be sure to adjust the quantity, as they can be different levels of salty.
Ground black pepper: Substitute with white pepper for a less intense flavor, or ground red pepper for more heat.
Paprika, smoked: For a similar smoky flavor, use regular paprika with a dash of liquid smoke.
Dried thyme: Substitute with fresh thyme (1 tablespoon of fresh), or use dried rosemary for a nontraditional but equally delightful herbaceous note.

Pro Tips

1. Dry Brine for Extra Flavor Consider seasoning the chicken thighs with the dry rub mixture a few hours before cooking and refrigerating them uncovered. This dry-brining process helps the flavors penetrate the meat more deeply while also drying out the skin for extra crispy results.

2. Use a Thermometer To ensure perfect doneness and avoid undercooking or overcooking, use a digital meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone, and aim for an internal temperature of 165°F (74°C).

3. Add a Water Pan Place a pan of water inside the smoker to maintain moisture and stabilize temperature. This helps prevent the chicken from drying out and adds a mild steaming effect for juicier meat.

4. Experiment with Wood Chip Combinations Try mixing different types of wood chips, like hickory with a bit of fruitwood (such as apple or cherry), to develop a unique and complex smoke flavor profile that complements the chicken.

5. Rest Before Serving Besides allowing the chicken to rest for 5 minutes, loosely tent with foil to keep it warm while resting. This step helps retain moisture and ensures every bite is juicy and flavorful.