Get ready to transform your dinner routine with these 18 juicy smoked chicken thigh recipes that promise to deliver mouthwatering flavors every time! Whether you’re craving something sweet, spicy, or downright savory, we’ve got a variety of options that’ll make your taste buds dance. Perfect for weeknight dinners or weekend feasts, these recipes are sure to keep you coming back for more. Let’s fire up the grill and dive in!
Smoked Chicken Thighs with Honey Glaze
Delight in the harmonious blend of smoky and sweet with this exquisite dish, where succulent chicken thighs are kissed by the flames and glazed with a luscious honey mixture, creating a perfect balance of flavors that dance on the palate.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry with paper towels
- 1/4 cup pure, golden honey
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon apple cider vinegar, with a bright, tangy aroma
- 1 teaspoon smoked paprika, for a deep, earthy warmth
- 1/2 teaspoon garlic powder, finely ground
- 1/2 teaspoon kosher salt, for seasoning
- 1/4 teaspoon freshly ground black pepper, for a subtle kick
Instructions
- Preheat your smoker to 225°F, using hickory or applewood chips for a fragrant smoke that complements the chicken.
- In a small bowl, whisk together the honey, melted butter, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper until fully combined. Set aside half of this mixture for glazing later.
- Place the chicken thighs on the smoker rack, skin side up, ensuring they are not touching for even smoke circulation.
- Smoke the chicken for 2 hours, maintaining a consistent temperature, until the skin is a rich golden brown and the meat reaches an internal temperature of 165°F.
- Brush the reserved honey glaze over the chicken thighs during the last 30 minutes of smoking, applying a thin, even layer for a glossy finish.
- Remove the chicken from the smoker and let it rest for 5 minutes before serving to allow the juices to redistribute.
Heirloom serving platters elevate this dish, showcasing the glossy, caramelized glaze against the smoky, tender chicken. Pair with a crisp, green salad or roasted vegetables to complement the rich flavors.
BBQ Smoked Chicken Thighs
Nothing elevates a summer barbecue quite like the deep, smoky flavors of perfectly smoked chicken thighs, a dish that marries simplicity with sophistication for an unforgettable dining experience.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tbsp high-quality smoked paprika
- 1 tbsp freshly ground black pepper
- 1 tbsp coarse kosher salt
- 1/2 cup dark brown sugar, packed
- 1/4 cup apple cider vinegar
- 1 cup hickory wood chips, soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F, ensuring it’s at a steady temperature before adding the chicken.
- In a small bowl, mix together the smoked paprika, black pepper, salt, and brown sugar to create a dry rub.
- Generously coat each chicken thigh with the dry rub, pressing gently to adhere the spices to the skin.
- Place the soaked hickory wood chips in the smoker box or directly on the coals to start producing smoke.
- Arrange the chicken thighs on the smoker rack, skin side up, leaving space between each piece for even smoke circulation.
- Smoke the chicken for 2.5 to 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- During the last 30 minutes of smoking, brush each thigh with apple cider vinegar to add a tangy glaze.
- Remove the chicken from the smoker and let it rest for 10 minutes before serving to allow the juices to redistribute.
Delightfully tender and infused with a smoky sweetness, these BBQ smoked chicken thighs boast a crispy skin that gives way to juicy, flavorful meat. Serve them atop a bed of creamy coleslaw or alongside grilled corn for a meal that’s as visually appealing as it is delicious.
Cajun Smoked Chicken Thighs
Zesty and bold, these Cajun Smoked Chicken Thighs are a testament to the vibrant flavors of Southern cuisine, offering a smoky, spicy kick that’s perfectly balanced with the natural juiciness of the chicken. Each bite promises a harmonious blend of heat and savoriness, making it an irresistible centerpiece for any gathering.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tbsp high-quality Cajun seasoning, freshly ground
- 1 tbsp rich extra virgin olive oil
- 1 tsp coarse sea salt
- 1/2 cup applewood chips, soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F, ensuring a steady temperature for optimal smoke absorption.
- In a small bowl, mix the Cajun seasoning and coarse sea salt, then rub the chicken thighs evenly with the olive oil and the seasoning mixture, making sure to coat both sides thoroughly.
- Place the soaked applewood chips in the smoker’s chip tray to infuse the chicken with a deep, smoky flavor.
- Arrange the chicken thighs on the smoker rack, skin side up, leaving space between each piece for even smoking.
- Smoke the chicken for 2.5 to 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer at the thickest part.
- For a crispier skin, increase the smoker’s temperature to 350°F during the last 10 minutes of cooking, keeping a close eye to prevent burning.
- Remove the chicken from the smoker and let it rest for 5 minutes before serving to allow the juices to redistribute.
With a succulent interior and a smoky, spicy crust, these Cajun Smoked Chicken Thighs are a delight to the senses. Serve them atop a bed of creamy coleslaw or alongside grilled corn for a meal that sings with Southern charm.
Smoked Chicken Thighs with Garlic Butter
Brimming with bold flavors and succulent textures, this dish elevates the humble chicken thigh to new heights, marrying the deep, smoky essence of the grill with the luxurious richness of garlic butter. Perfect for a summer evening or a cozy indoor gathering, it’s a recipe that promises to delight the senses and satisfy the soul.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
- 2 tbsp unsalted butter, softened to room temperature
- 3 cloves garlic, minced to a fine paste
- 1 tbsp fresh lemon juice, squeezed from a ripe, juicy lemon
- 1 tsp smoked paprika, for a deep, woodsy aroma
- 1/2 tsp kosher salt, for seasoning
- 1/4 tsp freshly ground black pepper, for a subtle heat
- 1/4 cup applewood chips, soaked in water for 30 minutes, for smoking
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
- In a small bowl, combine the softened butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper, mixing until a smooth paste forms.
- Gently lift the skin of each chicken thigh and spread a quarter of the garlic butter mixture underneath, then smooth the skin back over to seal in the flavors.
- Place the soaked applewood chips in the smoker’s chip tray to infuse the chicken with a smoky essence.
- Arrange the chicken thighs on the smoker rack, skin side up, and close the lid.
- Smoke the chicken for 2 hours, or until the internal temperature reaches 165°F, checking occasionally to maintain a consistent smoke.
- Remove the chicken thighs from the smoker and let them rest for 5 minutes before serving to allow the juices to redistribute.
Juicy and tender, these smoked chicken thighs boast a crispy skin enveloping the moist, flavorful meat beneath, with the garlic butter melting into every bite. Serve atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.
Spicy Smoked Chicken Thighs
Savory and succulent, these Spicy Smoked Chicken Thighs are a testament to the art of barbecue, blending bold spices with the deep, woody aroma of smoke for a dish that’s as unforgettable as it is delicious.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tbsp high-quality smoked paprika
- 1 tbsp freshly ground cumin
- 1 tsp cayenne pepper, for a fiery kick
- 1 tbsp coarse kosher salt
- 1 tsp freshly cracked black pepper
- 2 tbsp rich, golden honey
- 1 cup applewood chips, soaked in water for 30 minutes
Instructions
- In a small bowl, whisk together the smoked paprika, cumin, cayenne pepper, kosher salt, and black pepper to create a vibrant spice rub.
- Generously coat each chicken thigh with the spice rub, ensuring even coverage under the skin and over the meat for maximum flavor.
- Preheat your smoker to 225°F, adding the soaked applewood chips to the smoker box for that essential smoky flavor.
- Place the chicken thighs on the smoker rack, skin side up, and close the lid. Smoke for 2 hours, maintaining a consistent temperature.
- After 2 hours, brush each thigh with a light layer of golden honey to add a glossy finish and a touch of sweetness.
- Continue smoking for an additional 30 minutes, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
- Remove the chicken thighs from the smoker and let them rest for 10 minutes before serving to allow the juices to redistribute.
Unbelievably tender with a perfectly crispy skin, these Spicy Smoked Chicken Thighs offer a harmonious blend of heat, sweetness, and smoke. Serve them atop a bed of creamy coleslaw or alongside grilled corn for a summer feast that sings with flavor.
Smoked Chicken Thighs with Applewood
Flavorful and tender, these smoked chicken thighs with applewood offer a sublime balance of smokiness and sweetness, perfect for elevating your summer barbecue to gourmet heights.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
- 2 tbsp high-quality olive oil
- 1 tbsp coarse kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 cup applewood chips, soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F, ensuring it’s stable before adding the chicken.
- In a small bowl, mix the olive oil, kosher salt, black pepper, garlic powder, and smoked paprika to create a fragrant rub.
- Generously coat each chicken thigh with the rub, ensuring even coverage under the skin for maximum flavor.
- Drain the applewood chips and add them to the smoker’s chip tray to infuse the chicken with a sweet, smoky aroma.
- Place the chicken thighs skin-side up on the smoker rack, spacing them evenly to allow for proper air circulation.
- Smoke the chicken for 2.5 to 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- For a crispier skin, increase the smoker’s temperature to 350°F during the last 10 minutes of cooking.
- Remove the chicken from the smoker and let it rest for 10 minutes before serving to lock in the juices.
Perfectly smoked, these chicken thighs boast a juicy interior with a subtly sweet and smoky crust. Serve them atop a crisp salad or alongside grilled vegetables for a meal that’s as visually appealing as it is delicious.
Maple Glazed Smoked Chicken Thighs
Perfectly balancing sweetness and smokiness, these Maple Glazed Smoked Chicken Thighs are a testament to the art of barbecue, offering a succulent centerpiece that’s both rustic and refined.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
- 1/4 cup pure maple syrup, preferably grade A dark amber for its robust flavor
- 2 tbsp Dijon mustard, smooth and tangy
- 1 tbsp apple cider vinegar, with a bright, fruity acidity
- 1 tsp smoked paprika, for a deep, woodsy aroma
- 1/2 tsp garlic powder, finely ground
- 1/2 tsp kosher salt, for even seasoning
- 1/4 tsp freshly ground black pepper, for a subtle heat
Instructions
- Preheat your smoker to 225°F, using hickory or applewood chips for a sweet, smoky flavor.
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, kosher salt, and black pepper until fully combined.
- Brush the chicken thighs generously with the maple glaze, reserving half for later use.
- Place the thighs skin-side up in the smoker, ensuring they’re not touching for even smoke circulation.
- Smoke for 2 hours, then brush with the remaining glaze. Continue smoking for another 30 minutes, or until the internal temperature reaches 165°F.
- For a caramelized finish, transfer the thighs to a grill over medium-high heat for 2 minutes per side, watching closely to prevent burning.
Unveiling a sticky, glossy exterior that gives way to tender, juicy meat, these thighs are a harmonious blend of sweet, smoky, and tangy. Serve atop a bed of creamy polenta or alongside a crisp apple slaw for a meal that sings of autumn’s bounty.
Smoked Chicken Thighs with Bourbon Sauce
Delightfully smoky and irresistibly tender, these smoked chicken thighs glazed with a bourbon sauce are a testament to the art of slow cooking. Each bite offers a harmonious blend of deep, woody flavors and a subtly sweet, boozy kick, making it a standout dish for any gathering.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
- 1 cup high-quality bourbon
- 1/2 cup dark brown sugar, packed
- 1/4 cup apple cider vinegar, with a tangy brightness
- 2 tbsp Dijon mustard, smooth and robust
- 1 tbsp smoked paprika, for a deep, earthy aroma
- 1 tsp garlic powder, finely ground
- 1 tsp onion powder, for a subtle sharpness
- 1/2 tsp cayenne pepper, for a gentle heat
- 1/2 tsp sea salt, finely crushed
- 1/4 tsp freshly ground black pepper, for a pungent kick
Instructions
- Preheat your smoker to 225°F, using hickory or applewood chips for a fragrant smoke.
- In a small saucepan over medium heat, combine bourbon, brown sugar, apple cider vinegar, and Dijon mustard. Stir until the sugar dissolves, then simmer for 10 minutes until slightly thickened. Set aside.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper. Rub this spice blend evenly over the chicken thighs.
- Place the chicken thighs skin-side up in the smoker. Smoke for 2 hours, maintaining a steady temperature.
- Brush the thighs generously with the bourbon sauce every 30 minutes during the last hour of smoking.
- Increase the smoker temperature to 350°F and continue cooking for an additional 15 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
- Remove from the smoker and let rest for 5 minutes before serving.
Hearty and flavorful, these smoked chicken thighs boast a perfect balance of smokiness and sweetness, with a sauce that caramelizes beautifully. Serve them atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.
Herb Crusted Smoked Chicken Thighs
Savory and succulent, these Herb Crusted Smoked Chicken Thighs are a testament to the art of smoking, where each bite delivers a harmonious blend of smoky depth and aromatic herbs. Perfect for a summer barbecue or a cozy indoor feast, this dish promises to elevate your culinary repertoire with its refined flavors and tender texture.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
- 2 tablespoons rich extra virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon finely ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup hickory wood chips, soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
- In a small bowl, combine the rosemary, thyme, black pepper, salt, smoked paprika, garlic powder, and onion powder to create a fragrant herb rub.
- Brush each chicken thigh lightly with olive oil, then generously coat both sides with the herb rub, pressing gently to adhere.
- Place the soaked hickory wood chips in the smoker’s chip tray to infuse the chicken with a deep, smoky flavor.
- Arrange the chicken thighs on the smoker rack, skin side up, ensuring they’re not touching for even smoke circulation.
- Smoke the chicken for 2 to 2.5 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- For a crispier skin, increase the smoker’s temperature to 350°F during the last 10 minutes of cooking.
- Remove the chicken thighs from the smoker and let them rest for 5 minutes before serving to allow the juices to redistribute.
Juicy and flavorful, these Herb Crusted Smoked Chicken Thighs boast a perfectly crisp skin and a moist interior, infused with the essence of hickory and herbs. Serve them atop a bed of creamy polenta or alongside a vibrant summer salad for a meal that’s as visually appealing as it is delicious.
Smoked Chicken Thighs with Peach BBQ Sauce
Glistening under the golden hues of summer, these smoked chicken thighs are a testament to the art of barbecue, marrying the deep, woodsy aromas of smoke with the sweet, tangy embrace of peach BBQ sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 1 cup homemade peach BBQ sauce, with ripe, juicy peaches
- 2 tbsp dark brown sugar, for a caramelized crust
- 1 tbsp smoked paprika, for a deep, earthy flavor
- 1 tsp garlic powder, finely ground
- 1 tsp onion powder, for a subtle sharpness
- 1/2 tsp cayenne pepper, for a gentle heat
- 1/2 cup apple cider vinegar, for a tangy marinade
- 1/4 cup extra virgin olive oil, rich and fruity
- 1 tbsp kosher salt, for seasoning
- 1 tbsp freshly ground black pepper, for a bold spice
Instructions
- Preheat your smoker to 225°F, using hickory or applewood chips for a sweet, smoky flavor.
- In a large bowl, whisk together the apple cider vinegar, extra virgin olive oil, dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper to create the marinade.
- Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Remove the chicken from the marinade, letting excess drip off, and place them skin-side up on the smoker rack. Discard the remaining marinade.
- Smoke the chicken thighs for 2.5 to 3 hours, or until the internal temperature reaches 165°F, basting with peach BBQ sauce during the last 30 minutes of cooking.
- Let the chicken rest for 10 minutes before serving to allow the juices to redistribute.
Delight in the contrast of the crispy, smoky skin against the tender, juicy meat, all elevated by the sweet and tangy peach BBQ sauce. Serve atop a bed of creamy coleslaw or alongside grilled corn for a summer feast that sings with flavor.
Smoked Chicken Thighs with Chipotle Rub
Heirloom in flavor and heritage in technique, these smoked chicken thighs with a chipotle rub are a testament to the art of slow cooking. Infused with smoky depth and a hint of spice, they promise a succulent bite that’s both rustic and refined.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry for optimal crispiness
- 2 tbsp smoked paprika, for a deep, woody aroma
- 1 tbsp ground chipotle pepper, offering a warm, smoky heat
- 1 tsp garlic powder, for a pungent kick
- 1 tsp onion powder, adding a subtle sweetness
- 1 tsp kosher salt, to enhance the natural flavors
- 1/2 tsp freshly ground black pepper, for a sharp contrast
- 1 tbsp light brown sugar, to balance the heat with a touch of caramel
- 1 tbsp olive oil, to help the rub adhere and promote browning
Instructions
- Preheat your smoker to 225°F, ensuring a low and slow cooking environment that tenderizes the meat.
- In a small bowl, combine the smoked paprika, ground chipotle pepper, garlic powder, onion powder, kosher salt, black pepper, and brown sugar to create the rub.
- Brush the chicken thighs lightly with olive oil, then apply the rub evenly over all sides, pressing gently to adhere.
- Place the thighs skin-side up in the smoker, spacing them evenly to allow smoke circulation.
- Smoke for 2 to 2.5 hours, or until the internal temperature reaches 165°F, checking with a meat thermometer for accuracy.
- For a crisper skin, increase the smoker temperature to 350°F during the last 10 minutes of cooking.
- Remove the thighs from the smoker and let them rest for 5 minutes before serving to redistribute the juices.
Yielded from the smoker, these thighs boast a bark-like exterior that gives way to moist, flavorful meat beneath. Serve them atop a bed of creamy polenta or alongside a crisp, vinegary slaw to cut through the richness.
Smoked Chicken Thighs with Brown Sugar Glaze
Savory and succulent, these smoked chicken thighs are elevated with a luscious brown sugar glaze, creating a perfect balance of smoky and sweet flavors that will tantalize your taste buds.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry with paper towels
- 1/4 cup dark brown sugar, packed for a deep molasses flavor
- 2 tablespoons pure maple syrup, for a natural sweetness
- 1 tablespoon smoked paprika, for a robust smoky essence
- 1 teaspoon garlic powder, for a subtle aromatic kick
- 1/2 teaspoon kosher salt, to enhance the natural flavors
- 1/4 teaspoon freshly ground black pepper, for a slight heat
- 1 tablespoon apple cider vinegar, to balance the sweetness with a tangy note
Instructions
- Preheat your smoker to 225°F, using hickory or applewood chips for a mild, fruity smoke.
- In a small bowl, whisk together the dark brown sugar, maple syrup, smoked paprika, garlic powder, kosher salt, black pepper, and apple cider vinegar until smooth to create the glaze.
- Season the chicken thighs evenly with a pinch of kosher salt and black pepper, ensuring every piece is well-coated.
- Place the chicken thighs skin-side up on the smoker rack, leaving space between each for even smoke circulation.
- Smoke the chicken for 2 hours, maintaining a consistent temperature, until the internal temperature reaches 165°F when checked with a meat thermometer.
- Brush each thigh generously with the brown sugar glaze during the last 30 minutes of smoking, allowing it to caramelize slightly.
- Remove the chicken from the smoker and let it rest for 5 minutes before serving to allow the juices to redistribute.
Rich in flavor, the chicken thighs boast a crispy, caramelized exterior with a tender, juicy interior. Serve them atop a bed of creamy mashed potatoes or alongside a crisp, green salad for a complete meal that’s sure to impress.
Smoked Chicken Thighs with Mustard Sauce
Kickstarting our culinary journey, smoked chicken thighs with mustard sauce stand as a testament to the harmony of smoky depth and tangy brightness, a dish that promises to elevate your dining experience with its layered flavors and succulent texture.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), preferably organic for richer flavor
- 1 cup high-quality applewood chips, soaked in water for 30 minutes for optimal smoke
- 1/2 cup Dijon mustard, smooth and robust
- 1/4 cup pure maple syrup, dark and velvety
- 2 tbsp apple cider vinegar, with a crisp acidity
- 1 tbsp smoked paprika, for a deep, earthy warmth
- 1 tsp kosher salt, finely ground
- 1/2 tsp freshly ground black pepper, for a sharp bite
- 2 tbsp extra virgin olive oil, rich and fruity
Instructions
- Preheat your smoker to 225°F, ensuring a steady temperature for even cooking.
- Pat the chicken thighs dry with paper towels to ensure the skin crisps up beautifully.
- In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, kosher salt, and black pepper to create a glossy, flavorful sauce.
- Brush the chicken thighs lightly with extra virgin olive oil, then season both sides with additional salt and pepper if desired.
- Place the soaked applewood chips in the smoker box or directly on the coals to start generating smoke.
- Arrange the chicken thighs on the smoker rack, skin side up, leaving space between each for smoke circulation.
- Smoke the chicken thighs for 2 hours, or until the internal temperature reaches 165°F, basting with the mustard sauce every 30 minutes for a sticky, caramelized exterior.
- Remove the chicken thighs from the smoker and let them rest for 5 minutes to allow the juices to redistribute.
Unveiling the dish, the smoked chicken thighs boast a perfectly crisp skin giving way to tender, juicy meat, all enveloped in a mustard sauce that strikes a delightful balance between sweet and tangy. Serve atop a bed of creamy polenta or alongside a crisp apple slaw for a meal that sings with autumn flavors.
Smoked Chicken Thighs with Pineapple Salsa
On a warm summer evening, nothing quite compares to the succulent allure of smoked chicken thighs paired with a vibrant pineapple salsa, a dish that marries the deep, woodsy flavors of the grill with the bright, tropical notes of fresh fruit.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
- 1 tbsp smoked paprika, for a deep, aromatic warmth
- 1 tsp kosher salt, for seasoning
- 1/2 tsp freshly ground black pepper, for a subtle heat
- 1 cup fresh pineapple, diced into 1/4-inch pieces
- 1/4 cup red onion, finely minced
- 1 jalapeño, seeds removed and finely diced
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice, for a zesty kick
- 1 tsp honey, to balance the acidity
Instructions
- Preheat your smoker to 225°F, using hickory or applewood chips for a subtle, sweet smoke flavor.
- In a small bowl, combine the smoked paprika, kosher salt, and black pepper. Rub this mixture evenly over the chicken thighs, ensuring each piece is thoroughly coated.
- Place the chicken thighs on the smoker grate, skin side up. Smoke for 2 hours, or until the internal temperature reaches 165°F, checking with a meat thermometer for accuracy.
- While the chicken smokes, prepare the pineapple salsa by combining the diced pineapple, red onion, jalapeño, cilantro, lime juice, and honey in a medium bowl. Stir gently to mix, then refrigerate until serving to allow the flavors to meld.
- Once the chicken reaches the desired temperature, remove from the smoker and let rest for 5 minutes to allow the juices to redistribute.
- Serve the smoked chicken thighs hot, topped generously with the chilled pineapple salsa.
Hearty and flavorful, the smoked chicken thighs offer a tender bite with a perfectly crispy skin, while the pineapple salsa adds a refreshing contrast with its sweet and tangy profile. For an extra touch of elegance, serve atop a bed of cilantro-lime rice or alongside grilled vegetables for a complete meal.
Smoked Chicken Thighs with Rosemary and Thyme
Mastering the art of smoking chicken thighs transforms an ordinary meal into an extraordinary culinary experience, especially when infused with the aromatic duo of rosemary and thyme. This dish promises a symphony of flavors, with each bite delivering a perfect balance of smokiness and herbaceous freshness.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
- 2 tablespoons rich extra virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon coarse sea salt
- 1/2 teaspoon finely ground black pepper
- 1 cup applewood chips, soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F, ensuring a steady temperature for optimal smoking.
- In a small bowl, combine the olive oil, rosemary, thyme, sea salt, and black pepper to create a fragrant herb rub.
- Generously coat each chicken thigh with the herb rub, ensuring even coverage under the skin and over the meat for maximum flavor.
- Place the soaked applewood chips in the smoker box or directly on the coals to start producing smoke.
- Arrange the chicken thighs on the smoker rack, skin side up, leaving space between each piece for even smoke circulation.
- Smoke the chicken thighs for 2 to 2.5 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- For a crispier skin, increase the smoker temperature to 350°F during the last 10 minutes of cooking, keeping a close eye to prevent burning.
Succulent and smoky, these chicken thighs boast a tender interior with a herb-infused crust that’s irresistibly crispy. Serve them atop a bed of creamy polenta or alongside a vibrant arugula salad for a meal that’s as visually stunning as it is delicious.
Smoked Chicken Thighs with Hot Sauce Glaze
Flavorful and irresistibly smoky, these chicken thighs are elevated with a fiery hot sauce glaze that promises to tantalize your taste buds. Perfect for a summer barbecue or a cozy indoor feast, this dish combines the deep, woodsy aroma of smoked meat with the vibrant kick of a well-balanced glaze.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
- 1/4 cup rich, amber-colored honey
- 1/4 cup tangy, vinegary hot sauce (such as Frank’s RedHot)
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tbsp smoked paprika, for a deep, earthy flavor
- 1 tsp garlic powder, finely ground
- 1 tsp onion powder, for a subtle sweetness
- 1/2 tsp freshly ground black pepper, for a sharp bite
- 1/2 tsp sea salt, finely crushed
Instructions
- Preheat your smoker to 225°F, using hickory or apple wood chips for a sweet, smoky flavor.
- In a small bowl, whisk together the honey, hot sauce, melted butter, smoked paprika, garlic powder, onion powder, black pepper, and sea salt until fully combined.
- Season the chicken thighs evenly with the remaining dry spices, ensuring both sides are well coated.
- Place the chicken thighs skin-side up on the smoker rack, spacing them evenly to allow smoke circulation.
- Smoke the chicken for 2 hours, maintaining a consistent temperature, then brush each thigh generously with the hot sauce glaze.
- Continue smoking for another 30 minutes, or until the internal temperature reaches 165°F and the skin is crispy and caramelized.
- Remove the chicken from the smoker and let it rest for 5 minutes before serving to allow the juices to redistribute.
Juicy and fork-tender, these smoked chicken thighs boast a perfect harmony of heat, sweetness, and smoke. Serve them atop a bed of creamy coleslaw or alongside grilled corn for a meal that’s as visually appealing as it is delicious.
Smoked Chicken Thighs with Mango Chutney
Nothing elevates a summer barbecue quite like the succulent flavors of smoked chicken thighs paired with the sweet and tangy notes of homemade mango chutney. This dish promises a delightful contrast of smoky depth and vibrant freshness, perfect for al fresco dining.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
- 1 cup ripe mango, diced into 1/2-inch pieces
- 1/4 cup finely chopped red onion
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat your smoker to 225°F, using hickory or applewood chips for a subtly sweet smoke flavor.
- In a medium bowl, combine the diced mango, red onion, apple cider vinegar, honey, grated ginger, ground cumin, and crushed red pepper flakes to make the chutney. Set aside to allow the flavors to meld.
- Rub the chicken thighs evenly with olive oil, then season both sides with kosher salt and freshly ground black pepper.
- Place the chicken thighs skin-side up on the smoker grate. Smoke for 2 hours, or until the internal temperature reaches 165°F, ensuring a juicy finish.
- While the chicken smokes, stir the mango chutney occasionally to enhance the infusion of flavors.
- Once the chicken is fully smoked, let it rest for 5 minutes before serving to allow the juices to redistribute.
- Serve the smoked chicken thighs warm, topped with a generous spoonful of the mango chutney.
The smoked chicken thighs emerge with a perfectly crispy skin and tender meat, while the mango chutney adds a burst of sweetness and spice. For an extra touch of elegance, garnish with fresh cilantro leaves and serve alongside a crisp, chilled white wine.
Smoked Chicken Thighs with Sweet and Spicy Rub
Yielded by the gentle kiss of smoke and a symphony of spices, these smoked chicken thighs emerge as a masterpiece of flavor, their skin crisped to perfection while the meat remains succulently tender.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tbsp smoked paprika, for a deep, woody aroma
- 1 tbsp dark brown sugar, for a caramelized sweetness
- 1 tsp cayenne pepper, for a fiery kick
- 1 tsp garlic powder, for a pungent depth
- 1 tsp onion powder, for a subtle sharpness
- 1 tsp kosher salt, for even seasoning
- 1/2 tsp freshly ground black pepper, for a bold finish
- 1 tbsp extra virgin olive oil, for a glossy coat
Instructions
- Preheat your smoker to 225°F, ensuring a steady temperature for even cooking.
- In a small bowl, whisk together the smoked paprika, dark brown sugar, cayenne pepper, garlic powder, onion powder, kosher salt, and black pepper to create the rub.
- Brush the chicken thighs lightly with extra virgin olive oil to help the rub adhere.
- Generously apply the rub to all sides of the chicken thighs, pressing gently to ensure it sticks.
- Place the thighs skin-side up on the smoker rack, leaving space between each for optimal smoke circulation.
- Smoke the chicken thighs for 2 hours, or until the internal temperature reaches 165°F, checking with a meat thermometer inserted into the thickest part without touching the bone.
- For a crispier skin, increase the smoker temperature to 350°F during the last 10 minutes of cooking.
- Remove the thighs from the smoker and let them rest for 5 minutes before serving to allow the juices to redistribute.
With their smoky exterior giving way to juicy, flavorful meat, these chicken thighs are a testament to the power of simple ingredients transformed by fire and time. Serve them atop a bed of creamy polenta or alongside a crisp, vinegary slaw to cut through the richness.
Conclusion
Luscious doesn’t even begin to cover it! This roundup of 18 juicy smoked chicken thighs recipes is a treasure trove of flavor waiting to be explored. Whether you’re a smoking novice or a seasoned pitmaster, there’s something here to tickle your taste buds. We’d love to hear which recipes you try and love—drop us a comment below! And don’t forget to share the smoky goodness on Pinterest. Happy cooking!
