If you’re craving a smoky, sticky main that rivals your favorite barbecue joint, look no further than these Smoked BBQ Chicken Thighs, a fun twist on our sweet and savory honey garlic chicken.
They’re incredibly forgiving, so they make a great choice for a relaxed weekend cookout or a hands-off weeknight dinner.
Did you know that chicken thighs are a favorite for smoking because their extra fat keeps the meat juicy through long, low cooking? With just a few simple ingredients and a smoker or grill, you can serve a meal that will impress your family and friends.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
In this post
Ingredients for Smoked BBQ Chicken Thighs
To create the perfect smoky chicken, you’ll need the following ingredients:
Essential Ingredients
- 10 bone-in skin-on chicken thighs about 3 to 3.5 pounds total
- 2 teaspoons coarse salt to season the chicken generously
- 2 teaspoons coarse black pepper for a bold, peppery crust
- 1/3 cup apple cider vinegar for spritzing during the smoke
- 1 cup BBQ sauce your favorite sweet or smoky variety, divided
Optional Ingredients
- Wood chunks hickory, apple, or cherry for a deeper smoky flavor (or pellets for a pellet grill)
- Extra BBQ sauce warmed and served at the table for dipping
How to Prepare the Chicken
Here’s how to get the thighs ready for the smoker:
- Trim and Dry: Pat the thighs dry with paper towels and trim any loose skin or excess fat.
- Season Generously: Sprinkle both sides with 2 teaspoons coarse salt and 2 teaspoons coarse black pepper, then let them rest at room temperature for 30 minutes.
- Preheat the Smoker: Heat your smoker to 250°F and add wood chunks once the temperature stabilizes.
Smoking the Chicken Thighs
Once the smoker is ready, follow these steps for tender, smoky results:
- Arrange the Thighs: Place the thighs skin side up on the grate with space between each piece, away from direct heat.
- Smoke Low and Slow: Smoke for about 1 hour 30 minutes, spritzing with apple cider vinegar every 45 minutes to keep the skin from drying out.
- Check for Doneness: Insert an instant-read thermometer into the thickest part without touching the bone, and continue smoking in 10-minute increments until the thighs reach 175°F to 185°F.
Glazing and Finishing
During the final stretch, you’ll give the chicken its signature sticky finish:
- Glaze the Thighs: Brush about 1/2 cup BBQ sauce over the thighs, raise the smoker temperature to 300°F, and smoke for 10 minutes until the sauce is sticky.
- Rest and Serve: Let the thighs rest for 5 minutes, then serve with the remaining 1/2 cup BBQ sauce on the side.
Variations and Customizations
One of the great things about these smoked thighs is their versatility!
- Pulled Chicken Sandwiches: Shred the cooled meat and pile it onto soft buns with extra BBQ sauce and crunchy slaw.
- Sweet Heat: Stir a pinch of cayenne into the glaze for a subtle kick that pairs beautifully with the smoke.
- Wood Flavor Swap: Try cherry wood for a mellow, fruity note or hickory for a bold, classic barbecue taste.
- Crispy Skin Upgrade: Finish the thighs over direct heat for 2 to 3 minutes per side to crisp the skin before glazing.
Serving Suggestions
Pair these thighs with honey mustard roasted potatoes for a classic, comforting plate.
An ice-cold lemonade or sweet iced tea balances the smoky richness and keeps every bite refreshing.
Conclusion
In just a few simple steps, you’ve created smoky, tender chicken thighs that are sure to become a family favorite.
They’re a wonderful choice for a weekend cookout, a crowd-pleasing dinner, or a batch of leftovers for easy meal prep.
Don’t hesitate to get creative with your glaze and wood choices. There’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I make these in an oven instead of a smoker?
Yes, you can bake them at 375°F for about 40 to 45 minutes until they reach 175°F, then brush with sauce and broil for 2 to 3 minutes.
What should I serve with smoked BBQ chicken thighs?
Classic sides like coleslaw, cornbread, or honey mustard roasted potatoes pair wonderfully with the smoky sweetness.
How can I store leftovers?
Refrigerate the chicken in an airtight container for up to 4 days, and reheat gently in a 325°F oven until warmed through.
Smoked BBQ Chicken Thighs
- Total Time: 2 hours 20 minutes
- Yield: 5 servings
Description
Smoked BBQ Chicken Thighs features juicy bone-in, skin-on thighs seasoned with coarse salt and black pepper, spritzed with apple cider vinegar, and finished with a sticky layer of BBQ sauce.
This recipe is perfect for weekend cookouts, crowd-pleasing dinners, or meal prepping smoky chicken for the week ahead.
Ingredients
- 10 bone-in skin-on chicken thighs, about 3 to 3.5 pounds total
- 2 teaspoons coarse salt, to season generously
- 2 teaspoons coarse black pepper, for a bold, peppery crust
- 1/3 cup apple cider vinegar, for spritzing during the smoke
- 1 cup BBQ sauce, your favorite sweet or smoky variety, divided
- wood chunks, hickory, apple, or cherry for optional deeper smoky flavor (or pellets for a pellet grill)
- extra BBQ sauce, warmed and served at the table for dipping (optional)
Instructions
- Trim and Dry: Pat the thighs dry with paper towels and trim any loose skin or excess fat.
- Season Generously: Sprinkle both sides with 2 teaspoons coarse salt and 2 teaspoons coarse black pepper, then let them rest at room temperature for 30 minutes.
- Preheat the Smoker: Heat your smoker to 250°F and add wood chunks once the temperature stabilizes.
- Arrange the Thighs: Place the thighs skin side up on the grate with space between each piece, away from direct heat.
- Smoke Low and Slow: Smoke for about 1 hour 30 minutes, spritzing with apple cider vinegar every 45 minutes to keep the skin from drying out.
- Check for Doneness: Insert an instant-read thermometer into the thickest part without touching the bone, and continue smoking in 10-minute increments until the thighs reach 175°F to 185°F.
- Glaze the Thighs: Brush about 1/2 cup BBQ sauce over the thighs, raise the smoker temperature to 300°F, and smoke for 10 minutes until the sauce is sticky.
- Rest and Serve: Let the thighs rest for 5 minutes, then serve with the remaining 1/2 cup BBQ sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 2 hours
