Pat the chicken thighs dry using paper towels and place them in a large mixing bowl.
Drizzle cooking oil over the chicken thighs.
In a small bowl, combine salt, paprika, basil, oregano, garlic powder, onion powder, and black pepper. Sprinkle the seasoning mix over the chicken and rub it evenly into the skin, ensuring some seasoning gets underneath the skin.
Place the chicken thighs on the smoker grate. Set the temperature to 225°F and let them smoke for 1 hour and 30 minutes to dry out the skins and infuse a smoky flavor.
To crisp the chicken thighs, choose one of the following methods:
Method 1:
Preheat the oven to 425°F. Transfer the chicken thighs directly from the smoker to the oven and roast for 10 minutes, until crispy and brown, and the internal temperature reaches at least 165°F (170-175°F for best results). Cooking time may vary based on the size of your chicken thighs.
Method 2:
Remove the chicken thighs from the smoker and set them aside. Increase the smoker's temperature or use a grill to achieve high heat for crispiness. Return the chicken thighs to the high heat and roast until they reach an internal temperature of at least 165°F (170-175°F for best results).
Serve the chicken thighs hot and plain, or with your desired sauces and flavor variations.
Notes
Crisping the chicken thighs after smoking is an optional, but highly recommended step for the best flavor.*For pellet and wood smokers, we highly recommend a hickory/cherry combination. However, the sky's the limit, and you really can't go wrong with any wood selection since chicken is quite versatile.