Smoked Chicken Thighs

Smoked Chicken Thighs

Smoked Chicken Thighs are cheap, versatile and super delicious on the smoker. They take on smoke exceptionally well. Crisp up nicely. And are super easy to cook.

On top of that, they are incredibly moist, thanks to a 24 hour dry brine. And provide a mouthwatering smokey, salty, and sweet experience!

Why Smoke Chicken Thighs?

Typically, BBQ meat is smoked low and slow to break down the connective tissue and convert to gelatin. We do this, because most of what is perceived as moisture in meat, is actually rendered fat.

Because of this, barbecue meat is usually smoked low and slow. This helps bring the temperature up gradually, allowing more time for the fat to break down.

However, the goal with BBQ Chicken Thighs is to be able to crisp up the skin (and introduce enough smoke), without overcooking the meat. Cooking hot and fast is the name of the game with chicken thighs, but you still need to leave enough time for the smoke flavor to develop.

It is a balance that you will learn over time. My goal with this recipe is to provide some tips that can help you find the perfect cooking technique for Smoked BBQ Chicken Thighs!

How to Crisp Up the Skin:

You may have heard of ”bite through skin“. This is referring to perfectly crisped skin on a piece of chicken. When bitten, the skin stays in place instead of sliding off.

For smoking purposes, it can be hard to get crispy skin on chicken. If you cook low and slow, the skin has a tendency to become rubber-like and slip off when you take a bite.

Which is not a great experience for your dinner guests. This is why we smoke chicken thighs at much higher temps than a brisket.

The Dark Meat:

Unlike with chicken breasts, chicken thighs have much more dark meat and connective tissue that needs to be broken down during cooking. This means the internal temperature can be higher than 165 degrees as with chicken breasts.

That is great news for crisp skin. Higher temps help with the Maillard process, which is what makes chicken skin crisp.

Be sure to buy quality bone-in chicken thighs. The bone will help keep the meat moist during the hot and fast cook.

For this recipe, I was able to score very affordable and quality chicken thighs at Wild Fork Foods.

How to Cook Smoked Chicken Thighs

Preparing for the Smoke

Dry Brine When Possible:

Dry brining is a technique which uses salt and air to dry the surface of the meat. The salt and air work in unison to redirect moisture from the surface of the meat. This allows for a moister and tastier end result!

Dry brining is important when making smoked barbecue, where you want to let the taste of the meat to shine through! To dry brine:

• First, generously season the surface of the meat with kosher salt.
• Then, place uncovered in a fridge for 24-48 hours.
• Finally, remove the meat, and season with pepper and granulated garlic.

Use a Smoke Tube:

While pellet grills are extremely convenient, you do lose some smoke flavor compared to an offset smoker.

To impart more smoke flavor, try using a smoke tube like this one here. This will help to introduce more smoke throughout the cook.

You can even cold smoke with these tubes. How awesome is that?!

Cook at a High Temperature:

Chicken thighs cook best at higher temperatures. You will want to provide enough heat in order to break down the connective tissue and crisp up the skin.

If you have a pellet grill that does not get very hot, consider crisping up the skin in a cast iron skillet or oven at the end (if necessary.)

Use a Temperature Probe:

Temperature probes are a must! As they help to take all the guess work out of the process.

I use this wireless meat thermometer purchased from amazon. It lets me easily see the temperature directly from my phone. How cool is that?!

Smoking Chicken Thighs

1. Start the dry brine by applying an even layer of kosher salt.
2. Then, place uncovered in the fridge for 24 to 48 hours.
3. After 24 hours, remove and season liberally with pepper and granulated garlic.
4. Next, Set smoker to 275 degrees.
5. Fill the smoke tube with pellets and ignite until flaming, for 10 minutes. (optional)
6. Blow out flame and transfer smoke tube to the pellet grill.
7. Insert a temperature probe into the meat and place on grill. (skin side up)
8. Smoke at 275 degrees until internal temp reads 100 degrees.
9. Bump smoker temp up to 325 and smoke until internal temp reads 150.
10. Then, set smoker to 375 until internal temp reads 180.
11. Coat chicken thighs in an even layer of BBQ sauce.
12. Return to smoker and set on high until internal temp reads 195 degrees.
13. Finally, remove the chicken thighs and allow them to cool for 30 minutes.

Pair This with Smoked Chicken Thighs

My absolute favorite way to enjoy chicken thighs is with some cheesy fries and sautéed Brussels Sprouts. They also go great sliced a top of a side salad.

These chicken thighs are a crowd pleaser. Whether you serve with a side or not, you cannot go wrong!