Smoked chicken thighs are one of my go-to items on the smoker. They’re easy to prepare in large batches, portion and refrigerate or freeze for meals throughout the week. If you want a reliable pellet-smoker chicken recipe, this one is simple and flavorful.
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Why I Love This Smoked Chicken Thighs Recipe
Chicken thighs are affordable, widely available, and often sold in packs of 10–14, which makes them perfect for batch cooking. Their higher fat content keeps the meat forgiving during the cook: as the fat renders, it gently bastes the meat, producing tender, juicy thighs every time.
Smoked Chicken Thigh Brine
Brining adds moisture and subtle flavor before the smoke. This brine is quick and straightforward.
In a stockpot over medium-high heat combine:
- 1 (12-ounce) can of beer
- 6 cups water
- ¼ cup kosher salt
- ¼ cup brown sugar
Stir until the brine just reaches a simmer, then remove from heat and cool to room temperature. Once cooled, transfer the brine to a food-safe container, add the chicken thighs, and refrigerate. Brine for at least 6 hours or up to overnight for best results.
How to Smoke Chicken Thighs
When ready to smoke, remove the thighs from the brine, pat them thoroughly dry and arrange them on a grilling rack. Dry skin will crisp better in the smoker. Rub the thighs generously with your favorite BBQ rub on all sides.
Smoked Chicken Thighs – How to Get Rub Under The Skin
To flavor under the skin, lift one edge of the skin, slide a finger or spoon underneath, spread some rub directly on the meat, then pull the skin back into place. This adds more depth of flavor while keeping the skin intact.
Set your smoker to 180°F and smoke the thighs for one hour. After the first hour, raise the temperature to 350°F and continue cooking for another 45–60 minutes. The thighs are done when the internal temperature at the thickest part reaches 165°F. Use a reliable instant-read thermometer to check doneness.
How Do I Know When the Chicken Thighs are Done?
The most accurate way to confirm doneness is with an instant-read meat thermometer. Insert it into the thickest part of the thigh without touching bone. When it reads 165°F the thighs are safe to eat and will be juicy and tender.
Smoked Chicken Thighs – To Sauce or Not to Sauce
Brined and rubbed thighs have plenty of flavor on their own. If you prefer saucy wings, brush on BBQ sauce during the last 15–20 minutes of cooking and let it set. For everyday family meals I often skip sauce to let the brine and rub shine; for company I’ll add a glossy layer of sauce for presentation.
Chicken Thighs — A Fast, Flavorful Entree
This method yields tender, flavorful thighs that are economical and easy to prepare in quantity. Cooking a full pack gives you ready meals for the week—perfect for lunches or quick dinners.
What’s your favorite way to serve smoked chicken thighs? Share your ideas in the comments.
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Simple Brined and Smoked Chicken Thighs
Equipment
- Instant-read thermometer
- Disposable gloves (optional)
- Food-safe container for brining
Ingredients
Brine
- 12 ounces can of beer
- 6 cups water
- ¼ cup kosher salt
- ¼ cup brown sugar
Rub
- 3 Tbsp Poultry rub
Instructions
- Combine brine ingredients in a stockpot over medium-high heat. Stir until the brine just starts to boil, then remove from heat and cool to room temperature.
- Once the brine has cooled, add the chicken thighs and refrigerate in a covered container for at least 6–12 hours.
- After brining, remove the thighs, pat them dry and place them on a grilling rack.
- Generously apply rub to all sides of each thigh. If desired, work some rub under the skin for added flavor.
- Preheat your smoker to 180°F and place the thighs inside. Smoke for 1 hour.
- Increase the smoker temperature to 350°F and continue cooking for 45–60 minutes. During the last 15–20 minutes you may brush on BBQ sauce if you want a sauced finish.
- The thighs are done when the internal temperature at the thickest part reaches 165°F.