This smoke chicken thighs recipe gives you crispy skin, juicy meat, and unbeatable BBQ flavor. Perfect for backyard grilling or impressing a crowd!

Scale

6 bone-in, skin-on chicken thighs

2 tbsp avocado oil (or duck fat spray)

1 tbsp kosher salt

1 tbsp smoked paprika

1 tbsp brown sugar

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

Applewood, cherry or hickory wood chips

1. Trim excess skin and fat from thighs using kitchen shears.

2. Pat the thighs dry and rub them with salt. Let them rest for 1 hour or overnight (optional dry brine).

3. Preheat your smoker to 225°F. If using pellet grill, add your preferred wood pellets.

4. In a small bowl, mix paprika, brown sugar, garlic, onion powder, and pepper.

5. Coat thighs with avocado oil and rub the spice mixture evenly under and over the skin.

6. Place thighs skin-side up on smoker grates. Smoke for 60–75 minutes, or until they reach 160°F internal temp.

Mid-smoke: the transformation begins

7. Increase smoker temp to 375°F and cook until thighs reach 185°F internal temp and skin is crisp.

8. (Optional) Brush with glaze and cook skin-side down for 10 mins. Or serve sauce on the side.

9. Remove from smoker and rest for 5–10 minutes before serving.

10. Serve hot with sides like slaw, cornbread, or grilled veggies.

To make it spicier, add cayenne to your rub.

You can use any poultry-safe wood—applewood adds sweetness, while hickory brings bolder smoke.

If glazing, do it only after the skin crisps to avoid rubbery texture.

Leftovers are great in tacos, wraps, or chicken salads.

Keywords: smoke chicken thighs recipe, smoked chicken, BBQ chicken