Smoked Chicken Thighs

Chicken Thigh

Smoked Chicken Thighs

Smoked Chicken Thighs
  • PREP TIME
    10 mins
  • COOK TIME
    2 hrs
  • TOTAL TIME
    2 hrs 10 mins
  • SERVING
    8 People
  • VIEWS
    12

Embark on a culinary journey with these Smoked Chicken Thighs, where a symphony of spices meets the subtle kiss of cherry wood smoke. Each bite offers a tender, juicy explosion of flavor, transforming ordinary chicken into an extraordinary experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    71 mg
  • Fiber
    0 g
  • Protein
    19 g
  • Saturated Fat
    3 g
  • Sodium
    355 mg
  • Sugar
    0 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat your smoker to a consistent 200 degrees F (93 degrees C). Ensure adequate ventilation.

02

Step
5 mins

In a medium bowl, meticulously combine the salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano. This is your flavor base.

03

Step
5 mins

Generously apply the dry rub to all surfaces of the chicken thighs, ensuring an even coating. Gently massage the spices into the meat.

04

Step
5 mins

Place the seasoned chicken thighs in the preheated smoker, arranging them to allow for optimal smoke circulation. Add the soaked and drained cherry wood chips to the smoker's wood chip tray or smoking box.

05

Step
1 hrs

Smoke the thighs for 1 hour, maintaining a steady temperature. After 1 hour, carefully rotate and flip the thighs to ensure even smoking.

06

Step
1 hrs

Continue smoking for approximately 1 hour more, or until the internal temperature of the chicken reaches a safe and succulent 165 degrees F (74 degrees C), measured with a reliable meat thermometer.

For a deeper smoke flavor, consider using a combination of cherry and apple wood chips.
If you prefer a sweeter profile, add 1 teaspoon of brown sugar to the dry rub.
Allow the smoked chicken thighs to rest for 10 minutes before serving to allow the juices to redistribute, resulting in even more tender meat.
Serve with your favorite barbecue sauce or a vibrant chimichurri for an extra layer of flavor.

Nelle Hermiston

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 4 Ratings)
Total Reviews: (4)

  • Tess Jaskolskigislason

    Jun 30, 2025

    I added a bit of cayenne pepper for an extra kick, and it was amazing!

  • Meta Olson

    Jun 29, 2025

    This recipe is a game-changer! The chicken was incredibly moist and flavorful.

  • Michel Wunsch

    Jun 28, 2025

    Soaking the wood chips is key! Don't skip that step.

  • Kadin Emard

    May 26, 2025

    The dry rub is perfectly balanced. I've made this several times, and it's always a hit!

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