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How to Smoke Chicken Thighs

Smoked Chicken Thighs recipe
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 The Underrated Delicacies of Backyard Barbecues, Those Have Juicy Meat with a Crispy Addictive Skin. And They are Easy to Cook, Cheap, and Easily Win Over the Crowd by Their Flavor.

Ingredients

  • Chicken Thighs: Bone-in and skin-on for that crispy, flavorful finish.
  • Dry Rub: A blend of paprika, garlic powder, onion powder, brown sugar, salt, and a dash of cayenne for heat. Or, go for your favorite pre-made rub—there’s no shame in keeping it simple.
  • Wood Chips: Applewood for a sweeter flavor or hickory for a bold, smoky punch. You can even mix and match to create your signature taste.
  • Optional Sauce: If you like a little sticky sweetness, have your favorite barbecue sauce ready to slather on at the end.

Instructions

1. Prep the Chicken

 

Start with the basics: clean and pat the chicken thighs dry with paper towels. Why? Because dry skin equals crispy skin. No one wants rubbery chicken thighs—trust me on this one.

Generously coat each thigh with your dry rub. Don’t skimp; the more seasoning, the better. Make sure to get the rub under the skin too for extra flavor. Once seasoned, let the thighs rest for about 30 minutes to let the flavors sink in.

Pro Tip: If you’ve got the time, season the chicken the night before and let it sit in the fridge. The extra marinating time takes the flavor up a notch.

2. Set Up Your Smoker

Preheat smoker to about 225 degrees. Low and slow is the name of the game here. If you are using a grill, make it an indirect heat method. Put your wood chips or chunks inside the smoker box or, depending on how you have set up the smoker, directly onto the coals.

As the smoker warms up, the wood chips will start to release that rich, smoky aroma. If your backyard smells like barbecue heaven, you’re on the right track.

3. Smoke the Chicken Thighs

 

Place the chicken thighs skin-side up on the smoker grates. Space them out to make sure even cooking. Close the lid and let the smoke work its magic.

Here’s where patience pays off: you’ll need about 1.5 to 2 hours to smoke the thighs properly. Check the internal temperature with your trusty meat thermometer after an hour or so. You’re aiming for 165°F in the thickest part of the meat.

4. The Secret to Crispy Skin

While smoked chicken thighs are all about that deep, smoky flavor, the skin is the real MVP. To crisp it up, crank the smoker’s heat to 375°F during the last 10–15 minutes. This gives you that perfect balance of tender meat and crispy skin.

If your smoker doesn’t go that high, you can toss the thighs on a hot grill for a few minutes to achieve the same effect.

5. Rest, Then Serve

Once the thighs reach the right temperature, pull them off the smoker and let them rest for 5–10 minutes. This step locks in the juices, so don’t skip it. (Yes, even if everyone’s already standing by with plates in hand!)

Nutrition

Keywords: How to Smoke Chicken Thighs, Smoked Chicken Thighs

Find it online: https://recipesandchill.com/smoked-chicken-thighs/