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Smoked Chicken Thighs

Smoked Chicken Thighs - recipe card
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Juicy, tender smoked chicken thighs with a deep, smoky flavor and a crispy, caramelized skin. The meat pulls away from the bone effortlessly, delivering a savory, slightly sweet taste from the brown sugar and paprika in the dry rub.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 2.5–3 lb total)
  • 1 tbsp brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • Optional: 1 cup apple wood chips, soaked in water for 30 minutes

Instructions

  1. Prepare your smoker for indirect heat and preheat to 225°F (107°C). If using a charcoal smoker, set it up for a low-and-slow burn; for a gas or electric smoker, fill the chip tray with the soaked apple wood chips to generate a steady, mild smoke that enhances the chicken without overpowering it.
  2. Pat the chicken thighs dry with paper towels. Removing excess moisture ensures the dry rub adheres properly and helps the skin crisp up during smoking.
  3. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Mix thoroughly to evenly distribute the spices.
  4. Drizzle the olive oil over the chicken thighs and rub it into the skin and meat. The oil helps the dry rub stick and promotes browning.
  5. Apply the dry rub generously to all sides of the chicken thighs, pressing it into the skin and meat. Let the seasoned thighs rest at room temperature for 15 minutes while the smoker stabilizes.
  6. Place the chicken thighs directly on the smoker grate, skin side up, leaving at least 1 inch of space between each piece for proper smoke circulation. Close the lid.
  7. Smoke the chicken at 225°F (107°C) for 1 hour 15 minutes. Avoid opening the lid frequently; each peek releases heat and smoke, extending cook time.
  8. After 1 hour 15 minutes, increase the smoker temperature to 300°F (149°C) for the final 15 minutes. This higher heat crisps the skin, creating a pleasant crackle when bitten. The internal temperature of the thickest thigh (avoiding bone) should reach 175-180°F (79-82°C) for tender, pull-apart meat. Do not rely on color alone; the smoked skin will be dark mahogany.
  9. Remove the chicken thighs from the smoker and transfer to a cutting board. Let them rest, uncovered, for 10 minutes. Resting allows the juices to redistribute throughout the meat, preventing dryness.
  10. Serve the smoked chicken thighs whole or pulled from the bone. The meat should be moist, smoky, and seasoned through every bite.

Notes

Store leftover smoked chicken thighs in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each thigh tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Reheat in a 300°F (149°C) oven for 10-15 minutes, or in an air fryer at 350°F (177°C) for 5-7 minutes, until the skin crisps again and the internal temperature reaches 165°F (74°C). Avoid microwaving, as it will make the skin rubbery.

Nutrition

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Find it online: https://copycatkitchenco.com/smoked-chicken-thighs/