Smoked Chicken Thighs
Tender, juicy chicken thighs seasoned with a smoky dry rub and finished low and slow. Perfect for a weekend cookout or weeknight dinner with minimal hands-on time.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 8 pieces boneless, skin-on chicken thighs
- 3 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1.5 tablespoons garlic powder
- 1 tablespoon onion powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- 1
Pat the chicken thighs completely dry with paper towels, rubbing both the skin side and the underside until no moisture remains, so the rub sticks properly.
- 2
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly combined with no brown sugar lumps.
- 3
Rub the olive oil all over each chicken thigh on both sides, coating the skin and underside until glistening.
- 4
Sprinkle the spice rub generously over all the oiled chicken thighs, patting gently so it adheres to the skin and flesh.
- 5
Preheat your grill to medium-low heat (300–325°F), with charcoal or wood chips placed to one side for smoke if using charcoal.
- 6
Place the chicken thighs skin-side up on the side of the grill away from direct heat, maintaining a gentle temperature with the lid closed.
- 7
Smoke the chicken thighs for 30–35 minutes, undisturbed, until a meat thermometer inserted into the thickest part reads 165°F at the center.
- 8
Remove the chicken thighs from the grill and let them rest on a cutting board for 5 minutes before serving, allowing the juices to redistribute.
Tools you’ll need
- paper towels
- small mixing bowl
- grill (charcoal or gas)
- meat thermometer
- cutting board
- tongs
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