Getting the technique right is often the key to great barbecue. Chicken thighs are naturally forgiving, and with steady heat, smoke, and attention, they cook consistently and stay juicy every time. The sweet and smoky spice rub in this smoked chicken thighs recipe adds just enough depth of flavor without overpowering the chicken.
Smoked chicken thighs that are cooked to 175 to 180°F internal temperature become safely cooked with juicy meat and properly crisp skin. If you like barbecue that’s bold but not heavy, this is a recipe and cooking method you’ll return to often.
Smoked Chicken Thighs FAQs
Chicken thighs smoke well at 275 to 300°F, a temperature range that allows for good smoke flavor while helping the skin render its fat and crisp up properly.
For the best texture, cook chicken thighs to 170 to 175°F. Dark meat benefits from slightly higher doneness temperatures than white meat, so the dark meat’s connective tissue can soften to improve tenderness and mouthfeel.
When cooking at 275 to 300°F, bone-in chicken thighs typically take about 1 1/2 to 2 hours to reach proper doneness. that’s a little faster than competition-style barbecue chicken smoked at 225 or 250°F.
Sugars can burn at high temperatures, but turbinado sugar has larger crystals and a slightly higher heat tolerance, making it suitable for moderate smoking temperatures of 275 to 300°F.
It helps! A light coating of oil helps the seasoning adhere evenly and promotes more consistent browning.
Sweet Smoked Chicken Thighs
Ingredients
Method
- Fire up. Prepare a smoker to cook at 275 to 300°F. On a charcoal or gas grill, use a 2-zone cooking set up, adding wood chunks or chips for smoke.
- Mix up the rub. In a small bowl, combine the rub ingredients.
- Prep the chicken. Trim off any loose fat from the chicken thighs, then pat them dry with paper towels. Coat the chicken lightly with oil, and season evenly with the rub, pressing it into the skin and meat.
- Cook. Once the cooker comes up to temperature, place the chicken thighs on the smoker grate and cook, covered, until the internal temperature reaches 170 to 175°F, about 1 1/2 to 2 hours.
- Serve. Remove from the smoker and serve while hot.
Before you can post a comment or question you must sign into our commenting partner, Disqus. This helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the same page that is devoted to that subject so others can see questions and our answers when they are reading about the subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note: the software that runs Disqus is different from the Pitmaster Club, so members need to sign into the Pitmaster Club separately.