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Smoked Chicken Thighs

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So, imagine this: tender, juicy chicken thighs, infused with a rich smoked flavor that practically melts in your mouth. That’s what you get with my easy smoked chicken thighs recipe. Whether you’re a seasoned grill master or a beginner in the world of barbecue, this dish is sure to impress. With just a few simple ingredients and a bit of patience, you can create a mouthwatering meal that will have everyone asking for seconds. So, grab your apron, and let’s get smoking!

Smoked-Chicken-Thighs

If you’re a fan of smoked flavors, you’ll love experimenting with other smoked recipes too. From classic barbecue favorites like smoked baby back ribs and smoked Meatloaf to more adventurous dishes like smoked salmon or smoked Macaroni and Cheese for our vegetarian friends, there’s a whole world of smoky goodness to explore. You can even try smoking vegetables like peppers, onions, and mushrooms to add depth to your side dishes. With a smoker and a little creativity, the possibilities are endless, and each new smoked recipe brings its own unique twist to the table, elevating your cooking game to new heights.

What you’ll love about this recipe:

  • KID FRIENDLY – Kids love the tender, juicy texture and smoky flavor of smoked chicken thighs. It’s a delicious way to get them excited about dinner time, and it’s easy for little hands to hold and enjoy.
  • HEALTHY – Smoking chicken thighs imparts flavor without the need for extra fats or oils. Plus, it’s a cooking method that allows excess fat to drip away, resulting in a leaner and healthier meal option compared to frying or other high-fat cooking methods.
  • INEXPENSIVE – Chicken thighs are often more affordable than other cuts of meat, making smoked chicken thighs a budget-friendly meal option for families. You can feed a crowd without breaking the bank, which is always a win!
smoked-chicken-thigh-stuffed.

Just a few ingredients

  • 6 boneless, skinless chicken thighs
  • 3 medium jalapenos, sliced in half lengthwise with stems removed
  • 6 slices of thick-cut bacon
  • 6 tablespoons of cream cheese
  • 6 tablespoons of salted butter
  • 1 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • Your favorite BBQ sauce

Tools you’ll need

What you will need to make Smoked Chicken Thighs

  • Pellet Grill Or Smoker of your choice.
  • Cooling Rack (needs to fit your baking sheet)
  • Basting Brush
  • Meat Thermometer
  • Baking Sheet, Average Size
  • Loaf Pan

Smoked Chicken Thighs Recipe

  1. Preheat your smoker to 300 degrees Fahrenheit.
  2. Slice the butter into tablespoon-sized squares and set aside.
  3. In a small bowl, combine the paprika, garlic powder, salt, and black pepper. Set the seasoning mixture aside.
  4. Fill each jalapeno half with a tablespoon of cream cheese.
  5. Place the chicken thighs flat, smooth side down. Put a jalapeno half in the center of each thigh, widthwise.
  6. Sprinkle half of the dry rub mixture inside each thigh and over the jalapenos.
  7. Roll each chicken thigh tightly, similar to rolling a fruit roll-up. Wrap a slice of bacon around each rolled thigh and place it, seam side down, into a cavity in a loaf pan.
  8. Sprinkle the remaining seasoning mixture over the top of the chicken thighs. Place one square of butter on top of each thigh.
  9. Smoke the thighs in the smoker for 45 minutes, then cover the pan with tin foil.
  10. Continue smoking for an additional 30 minutes.
  11. Remove the chicken thighs from the loaf pan and place them on a rack over a baking sheet, giving them some space between each other.
  12. Use a basting brush to coat each thigh with your favorite BBQ sauce, applying as much as desired.
  13. Return the smoked boneless chicken thighs to the smoker and continue smoking for another 15 minutes or until the internal temperature reaches 175 degrees Fahrenheit.
  14. Remove the thighs from the smoker and let them rest for 10 minutes before serving. Enjoy!
  • rub-for-chicken-thighs
  • season-chicken-with-rub
  • Jalepeno-Pepper-stuffed
  • Place-in-center-of-chicken-thighs
  • Place-in-smoker
  • baste-with-bbq-sauce

Tips & Tricks

  • Preheat and Monitor Temperature: Ensure your smoker is properly preheated to 300 degrees Fahrenheit before you start cooking. Use a reliable thermometer to monitor the temperature throughout the cooking process to maintain consistency.
  • Prepare Ingredients in Advance: Slice the butter, prepare the seasoning mixture, and stuff the jalapenos with cream cheese ahead of time. This makes the assembly process smoother and ensures everything is ready when you need it.
  • Roll Tightly: When rolling the chicken thighs, make sure to roll them tightly to keep the filling secure and prevent it from leaking out during smoking.
  • Wrap Bacon Securely: Wrap each rolled chicken thigh with a slice of bacon securely to help keep the chicken moist and add a delicious smoky flavor.
  • Use a Loaf Pan: Placing the rolled chicken thighs in a loaf pan helps them retain their shape during smoking and prevents them from unrolling.
  • Add Butter for Flavor: Placing a square of butter on top of each thigh adds richness and flavor to the dish as it melts during smoking.
  • Cover with Foil: Covering the pan with tin foil halfway through smoking helps prevent the bacon from becoming overly crisp and keeps the chicken thighs moist.
  • Baste with BBQ Sauce: Brushing the chicken thighs with BBQ sauce during the final stage of smoking adds a flavorful glaze and enhances the overall taste of the dish.
  • Rest Before Serving: Allow the smoked chicken thighs to rest for 10 minutes after removing them from the smoker. This allows the juices to redistribute, resulting in juicier and more flavorful chicken.
  • Experiment: Don’t be afraid to experiment with different seasonings, fillings, or types of wood chips in your smoker to customize the recipe to your taste preferences.
boneless-chicken-thigh-on-fork

FAQs about Smoked Chicken Thighs

The smoking time for chicken thighs can vary depending on factors like the size of the thighs, the temperature of your smoker, and whether the thighs are bone-in or boneless. However, as a general guideline, boneless chicken thighs typically take around 1 to 1.5 hours to smoke at a temperature of 300 degrees Fahrenheit.

For bone-in chicken thighs, you may need to increase the smoking time slightly, usually around 1.5 to 2 hours. It’s essential to monitor the internal temperature of the chicken thighs using a meat thermometer. They are ready when the internal temperature reaches 175 degrees Fahrenheit for boneless thighs or 180 degrees Fahrenheit for bone-in thighs.

Remember, smoking times are approximate, so it’s crucial to rely on the internal temperature rather than just the cooking time. Additionally, factors like the type of smoker and weather conditions can also affect smoking times, so always use a meat thermometer to ensure your chicken thighs are cooked to perfection.

Popular wood chip options for chicken include hickory, apple, cherry, and mesquite. Each wood imparts a unique flavor, so choose based on your preference.

Use a meat thermometer to check the internal temperature of the chicken thighs. They should reach 175 degrees Fahrenheit to ensure they are fully cooked.

Yes, you can prepare the chicken thighs in advance up to the point of smoking them. Store them in the refrigerator until you’re ready to smoke. However, it’s best to apply the BBQ sauce just before smoking for optimal flavor.

  1. Allow the chicken thighs to cool to room temperature before refrigerating or freezing.
  2. Place the leftover chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
  3. Store the chicken thighs in the refrigerator for up to 3-4 days.
  4. If you want to store them for longer, you can freeze the chicken thighs. Place them in a freezer-safe container or freezer bag, removing as much air as possible before sealing.
  5. Label the container or bag with the date and contents for easy identification.
  6. Frozen smoked chicken thighs can be stored for up to 2-3 months in the freezer.

It’s up to personal preference. Leaving the skin on can help keep the chicken thighs moist during smoking, but you can remove it if you prefer.

chicken-thighs-smoked
Smoked-Chicken-Thighs

Smoked Chicken Thighs

Yield: 6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

tender, juicy chicken thighs, infused with a rich smoked flavor that practically melts in your mouth. That’s what you get with my easy smoked chicken thighs recipe.

Ingredients

  • 6 boneless, skinless chicken thighs
  • 3 medium jalapenos, sliced in half lengthwise with stems removed
  • 6 slices of thick-cut bacon
  • 6 tablespoons of cream cheese
  • 6 tablespoons of salted butter
  • 1 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • Your favorite BBQ sauce

Instructions

  1. Preheat your smoker to 300 degrees Fahrenheit.
  2. Slice the butter into tablespoon-sized squares and set aside.
  3. In a small bowl, combine the paprika, garlic powder, salt, and black pepper. Set the seasoning mixture aside.
  4. Fill each jalapeno half with a tablespoon of cream cheese.
  5. Place the chicken thighs flat, smooth side down. Put a jalapeno half in the center of each thigh, widthwise.
  6. Sprinkle half of the seasoning mixture inside each thigh and over the jalapenos.
  7. Roll each chicken thigh tightly, similar to rolling a fruit roll-up. Wrap a slice of bacon around each rolled thigh and place it, seam side down, into a cavity in a loaf pan.
  8. Sprinkle the remaining seasoning mixture over the top of the chicken thighs. Place one square of butter on top of each thigh.
  9. Smoke the thighs in the smoker for 45 minutes, then cover the pan with tin foil.
  10. Continue smoking for an additional 30 minutes.
  11. Remove the chicken thighs from the loaf pan and place them on a rack over a baking sheet, giving them some space between each other.
  12. Use a basting brush to coat each thigh with your favorite BBQ sauce, applying as much as desired.
  13. Return the thighs to the smoker and continue smoking for another 15 minutes or until the internal temperature reaches 175 degrees Fahrenheit.
  14. Remove the thighs from the smoker and let them rest for 10 minutes before serving. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 193mgSodium: 1651mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 33g

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© Adventures of a Nurse
Cuisine: American / Category: Smoker/Grill

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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