Smoked Chicken Thighs
Juicy bone-in thighs with crispy skin.
Jump to RecipeChicken thighs are my favorite part of the bird - they're more forgiving than breasts, have more flavor, and take smoke beautifully. The dark meat stays juicy even if you slightly overcook it, making them perfect for beginners and experts alike.
These are great for weeknight dinners, meal prep, or casual gatherings. They're easy to portion since everyone gets their own piece. Bone-in keeps them moist; skin-on gives you something crispy.
Thighs are versatile - serve with rice and vegetables for a simple dinner, or with full BBQ spread of sides. They're also great chopped up for tacos, sandwiches, or salads.
The basic rub here is a starting point. Try Cajun seasonings, jerk spices, or Italian herbs for different flavor profiles. Thighs can handle bold seasonings because the dark meat has more flavor to balance them.
Take thighs to 175°F internal for proper texture - dark meat needs to go higher than breasts. The higher fat content keeps them juicy. For crispy skin, make sure to pat dry and consider a blast of high heat at the end.
Ingredients
Instructions
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1
Pat the bone-in chicken thighs completely dry. Coat with olive oil and season generously with Plowboys Yardbird Rub for crispy, flavorful skin.
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2
Set your smoker to 275°F with Bear Mountain Apple Pellets for a mild, sweet smoke.
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3
Place the thighs skin-side up on the smoker grate. Smoke for about 1.5 hours.
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4
If you want sauced thighs, brush with Sweet Baby Ray's BBQ Sauce during the last 15 minutes using a silicone basting brush.
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5
The thighs are done when the internal temperature reaches 175°F in the thickest part. Verify with an instant-read thermometer. Chicken thighs are forgiving — they stay juicy even at higher temps.