Simple Smoked Chicken Thighs

Close up view of smoked chicken thighs in a cast iron pan.

5 from 1 vote

These smoked chicken thighs have a simple seasoning and fool-proof instructions to make sure you come out looking like a pitmaster with your backyard pellet grill.

Prep Time10

Cook Time15

Smoke Time1 30

Total Time1 55

Course: Main Dish

Cuisine: American, Smoking

Keyword: Smoked Chicken Thighs

Servings: pieces

Author: Caytlin McCleery

Ingredients

6 chicken thighs bone-in, skin-on
1 tablespoon olive oil
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper

Instructions

Preheat your smoker or pellet grill to 225 degrees Fahrenheit.
Pat 6 chicken thighs dry using paper towels and place them in a large mixing bowl. Drizzle with 1 tablespoon olive oil.
In a small bowl, stir together 1 1/2 teaspoons salt, 1 teaspoon paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper. Sprinkle the seasoning mix over the chicken and rub it evenly into the skin, ensuring some seasoning gets underneath the skin.
Use tongs to place the chicken thighs directly on the smoker grate. Close the lid and smoke at 225°F for 1 hour and 30 minutes to dry out the skins and infuse a smoky flavor.
Remove the chicken thighs from the smoker and set them aside on a plate. Increase the smoker's temperature to 425 degrees. Return the chicken thighs to the grate and roast for about 10 minutes until they reach an internal temperature of at least 165°F (170-175°F for best results) and the skin is crispy. Serve hot.

Video

[yeetvid]

Notes

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.

Nutrition