Smoked Chicken Thighs
Author note: This is one of my most favorite ways to eat chicken thighs. It takes just a little extra effort and time compared to grilled chicken thighs, but the results are well worth it. Serve by themselves or with a range of dipping sauces (buffalo, barbecue, green chile aioli, etc.). This recipe is easily doubled, but it may take two rounds of smoking to complete (depending on grill size). To reheat, place the chicken in the oven heated to 350 degrees and heat thru, about 10 to 15 minutes.
8 bone-in and skin-on chicken thighs
3 tablespoons all-purpose dry rub (click here for recipe)
1 teaspoon kosher salt
- Thirty minutes to 1 hour before smoking the chicken, remove from the fridge and bring to room temperature.
- Lay the chicken thighs onto a flat pan or baking sheet and evenly distribute the spices and salt.
- Heat the grill to medium-high, around 300 to 350 degrees. Once the grill has come up to temperature, follow your preferred method for introducing smoke to your grill. Either wood chips or bulk smoking wood work fine.
- Place the chicken onto the grill and smoke for 1 hour. Halfway through the smoking process, turn and rotate the chicken for even cooking.
- Remove from the heat and cover for 10 minutes. Serve warm.