Smoked Chicken Thighs are juicy inside with crisp, golden skin on the outside. This smoked chicken thigh recipe is straightforward, flavorful, and one you’ll return to again and again. The method below includes an optional brine, a simple dry rub, and a reverse sear step to lock in smoke and finish with crisp skin.
Reverse Seared Chicken Thighs
Smoking chicken low and slow builds deep, smoky flavor, while a quick sear at the end gives you the crunchy skin everyone loves. The reverse sear technique means you smoke the thighs first until nearly done, then finish them over high heat to crisp the skin. Use any pellet smoker, pellet grill, or traditional smoker you have available.
What You Will Need
- Bone-in, skin-on chicken thighs — choose medium-sized pieces for even cooking.
- Kosher salt and ground black pepper OR a smoked chicken dry rub — both options work well. A dry rub typically contains paprika, garlic powder, onion powder, and other pantry spices. Add brown sugar if you prefer a touch of sweetness.
How to Get Crispy Chicken Skin
The key to crispy skin is the reverse sear: smoke the thighs at a low temperature until they are nearly cooked through, then sear them quickly over very high heat. If you have a gas grill, preheat it and move the chicken from the smoker to the hot grill for 1–2 minutes per side. A cast iron skillet over high heat will also work, though a grill adds a bit more flavor.
How to Smoke Chicken Thighs
Preparing the thighs is simple. If you like, brine the thighs first (optional) to improve juiciness and seasoning penetration. Otherwise, pat the thighs dry, then season generously with kosher salt and pepper or apply the dry rub evenly over each piece.
Smoke the thighs at 225°F (about 107°C) until the internal temperature reaches roughly 160–165°F (71–74°C) in the thickest part. Depending on your smoker and environmental conditions, this usually takes about 50–70 minutes.
When the thighs reach about 160°F, move them to a very hot grill or cast iron skillet and sear for 1–2 minutes per side to crisp the skin. After searing, let the thighs rest for 5–10 minutes so the juices redistribute and the final internal temperature reaches 165°F.
Recommended Side Dishes
These reverse sear smoked chicken thighs pair well with a variety of sides. Popular choices include smoked asparagus, smoked potatoes, baked beans, fresh salads, or a corn salad. Serve with roasted or smoked vegetables and a simple green salad for a balanced meal.
Leftovers and Uses
Leftover smoked chicken thighs are excellent in salads, wraps, sandwiches, or shredded into tacos. Serve chilled or gently reheat for quick lunches and weeknight dinners.
Smoked Chicken Thigh FAQs
What temperature should I smoke chicken thighs?
We recommend smoking at 225°F for a gentle smoke flavor and even cooking.
How long do chicken thighs take at 225°F?
Plan on approximately 50–70 minutes for bone-in, skin-on thighs, but time varies with smoker, outdoor conditions, and meat thickness.
Do I need to flip the chicken while smoking?
No. In a smoker the heat and smoke circulate, so flipping is not necessary.
How do I know when chicken thighs are fully cooked?
Use an instant-read thermometer; the thighs are safe at 165°F in the thickest part. With the reverse sear method you can take them off the smoker a little earlier and finish with a quick sear—resting will bring them to the final temperature.
How do I get crispy smoked chicken thighs?
Smoke low and slow, then sear over very high heat for one to two minutes per side. That final sear renders fat and crisps the skin without overcooking the meat.
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
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
Instructions
- Prep: Preheat your smoker to 225°F. Pat the thighs dry with paper towels. If you prefer, brine the thighs beforehand for extra moisture.
- Make the dry rub: Combine the salt, onion powder, garlic powder, paprika, oregano, turmeric, black pepper, cumin, coriander, and ginger in a small bowl.
- Season: Rub the seasoning evenly over both sides of each thigh. Alternatively, simply season with kosher salt and pepper.
- Smoke: Place the thighs directly on the smoker grates. Close the lid and smoke for about 50–70 minutes, or until the internal temperature approaches 160–165°F at the thickest point.
- Sear: When the thighs reach about 160°F, transfer them to a preheated, very hot gas grill or a hot cast iron skillet. Sear 1–2 minutes per side to crisp the skin.
- Rest and serve: Allow the thighs to rest 5–10 minutes before serving so the juices redistribute and the internal temperature reaches 165°F.
Notes
- Brining (optional): Brining can improve juiciness. It’s optional but recommended if you have the time.
- Searing: The sear is optional but recommended for crisp texture. It prevents the skin from becoming rubbery.
- Cook time variability: Smoking times depend on conditions like wind, temperature, and smoke density. Use a thermometer for best results.
- Wood choice: Apple, cherry, hickory, or maple all work well for chicken.
- Make it spicy: Add cayenne to the rub if you prefer heat.
- BBQ glaze: If you want a saucier finish, brush on barbecue sauce during the last 8–10 minutes of cooking and increase heat to tack the sauce up.
- Thermometer: Use a probe or instant-read thermometer to ensure safe and accurate cooking.
Nutrition
Per serving (approximate): 329 kcal; Carbohydrates 3 g; Protein 24 g; Fat 24 g; Saturated fat 7 g; Sodium 1276 mg; Potassium 353 mg.