Smoked Chicken Thighs are tender and juicy inside with crisp, flavorful skin outside. This smoked chicken thigh recipe is simple, reliable, and will likely become one of your go-to meals.
Reverse Sear Chicken Thighs
Firing up the smoker for chicken thighs delivers wonderful smoky flavor. We used a Traeger pellet grill, but any smoker will work. To get perfectly crisp skin, finish the thighs with a quick sear after smoking—read on for details. Serve these with smoked corn, smoked broccoli, or your favorite sides for a complete meal. If you like, brine the chicken first or use a prepared dry rub for extra flavor.
Looking for More Ways to Cook Chicken Thighs?
If you enjoy chicken thighs, try our Blackstone chicken thighs for another delicious method.
What You Will Need
- Bone-in, skin-on chicken thighs: choose medium-sized thighs for even cooking.
- Kosher salt and black pepper or a smoked chicken dry rub: either simple salt and pepper or a premade dry rub works well. A typical dry rub includes paprika, garlic powder, and onion powder; add brown sugar if you prefer a touch of sweetness.
How to Get Crispy Chicken Skin
The reverse sear method is the key to crispy skin: smoke the thighs low and slow, then finish with a quick sear over high heat. We turn on a gas grill while smoking and transfer the thighs for a short sear at the end. A cast iron skillet can work too, but a hot grill adds great flavor.
How to Smoke Chicken Thighs
Prep the chicken by patting it dry with paper towels. Brining is optional and will add moisture and flavor, but is not required. After drying, season generously with either kosher salt and black pepper or your preferred dry rub.
Use your dry rub or salt and pepper to coat the thighs evenly.
Smoke at 225°F (107°C) for about 50–70 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
When the thighs are nearly at temperature, move them to a very hot gas grill and sear briefly—about 1–2 minutes per side—to crisp the skin. This short, high-heat finish ensures a crunchy exterior without overcooking the meat.
Let the thighs rest for 5–10 minutes before serving so the juices redistribute and the internal temperature reaches a safe 165°F.
Recommended Side Dishes
Pair these reverse sear chicken thighs with your favorite sides. Some great options include:
- Smoked asparagus
- Smoked potatoes
- Smoked baked beans
- Strawberry spinach salad
- Mexican street corn salad
- Grilled corn in foil
Got Leftovers?
Leftover smoked chicken makes excellent salads, wraps, or sandwiches. Try shredded smoked chicken in a simple chicken salad for an easy lunch or quick weeknight meal.
Smoked Chicken Thigh FAQs
We recommend smoking at 225°F for a balanced smoky flavor and even cooking.
Plan for roughly 50–70 minutes for bone-in, skin-on thighs. Time varies with factors like wind, ambient temperature, and grill hotspots.
No. In a smoker, heat and smoke circulate around the meat, so flipping is usually unnecessary.
They are done when the thickest part reaches 165°F. Use a reliable meat thermometer to check.
Reverse sear: smoke low at 225°F until about 160°F internal, then sear on a very hot grill or in a cast iron skillet for 1–2 minutes per side. This preserves smoky flavor while producing crispy skin.
Other Smoked Recipes You Might Like
Smoked beer can chicken
How to smoke a pork loin
Smoked chicken legs
Crispy smoked chicken wings
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Crispy Smoked Chicken Thighs Recipe (reverse sear)
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Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 tablespoon dried oregano leaves
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
Instructions
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Prep: Preheat your smoker to 225°F. Pat 6 bone-in, skin-on chicken thighs dry with paper towels.
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Dry Rub: In a small bowl, mix 1 tablespoon kosher salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 1 tablespoon dried oregano, ½ teaspoon turmeric, ½ teaspoon black pepper, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and ¼ teaspoon ground ginger.
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Season: Rub the spice blend all over the chicken thighs. If preferred, simply season with kosher salt and black pepper instead of the full rub.
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Smoke: Place the thighs directly on the smoker grates and close the lid. Smoke for about 50–70 minutes, or until the internal temperature reaches 165°F at the thickest part. Remove from the smoker and let rest for 5–10 minutes.
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Sear: When the thighs approach 160°F, heat your gas grill to high. Transfer the thighs and sear 1–2 minutes per side to crisp the skin.
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Rest & Serve: Allow the thighs to rest 5–10 minutes before serving. The internal temperature will reach 165°F during resting and searing.
Notes
- Optional brine: Brining before smoking will add moisture and flavor, but is not required.
- Searing: The sear is optional but highly recommended for crispy, non-rubbery skin.
- Cook time: Smoking time can vary with wind, ambient temperature, and grill differences. Use internal temperature rather than time alone.
- Best woods: Maple, hickory, apple, or cherry are all great choices for smoking chicken.
- Make it spicy: Add cayenne to the rub for extra heat.
- Internal temp: Use a probe or meat thermometer to ensure the thickest part reaches 165°F.
- BBQ sauce: For a glazed finish, brush sauce on during the last 10 minutes of cooking and increase heat so it becomes tacky.
Nutrition
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Carbohydrates: 3g
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Protein: 24g
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Fat: 24g
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Saturated Fat: 7g
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Polyunsaturated Fat: 5g
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Monounsaturated Fat: 10g
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Trans Fat: 0.1g
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Cholesterol: 142mg
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Sodium: 1276mg
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Potassium: 353mg
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Fiber: 1g
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Sugar: 0.2g
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Vitamin A: 458IU
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Vitamin C: 0.3mg
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Calcium: 34mg
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Iron: 2mg
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