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Smoky, charred chicken thighs on a wooden board with lime and a dipping sauce, similar to smoked chicken thighs
Chef Emma

Smoked Chicken Thighs

Bone-in, skin-on chicken thighs dry brined with salt and baking powder, rubbed with smoked paprika and a little brown sugar, smoked at 275°F and finished at high heat for crisp skin.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings (2 thighs each)
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs about 3 to 3 1/2 lb (1.4 to 1.6 kg)
  • 2 tsp Diamond Crystal kosher salt or 1 tsp table salt
  • 1 tsp baking powder aluminum-free, not baking soda
  • 1 tbsp light brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper optional
  • 1 tbsp neutral oil avocado or canola
  • 1/2 cup barbecue sauce optional, for glazing or serving

Equipment

  • Smoker or pellet grill
  • Instant-read thermometer
  • Wire rack and rimmed sheet pan

Method
 

  1. Pat the thighs very dry and trim loose flaps of skin and fat from the edges.
  2. Mix the salt and baking powder, sprinkle over both sides, and refrigerate the thighs skin side up on a wire rack, uncovered, for 4 to 24 hours (at least 1 hour).
  3. Heat the smoker or pellet grill to 275°F (135°C) with apple, cherry, pecan or hickory wood, set up for indirect heat.
  4. Mix the brown sugar, smoked paprika, garlic powder, onion powder, pepper, thyme and cayenne. Rub the thighs with oil and season all over.
  5. Smoke skin side up, lid closed, for 60 to 80 minutes, until the thickest part reads 165°F (74°C).
  6. Raise the heat to 400°F to 425°F (205°C to 220°C) and cook 10 to 15 minutes more, until the skin is crisp and the meat reaches 175°F to 185°F. Brush with barbecue sauce for the last 5 minutes, if using.
  7. Rest 5 minutes and serve.

Notes

Smoked chicken can stay pink near the surface even when fully cooked; go by temperature. Boneless thighs smoke in about 40 to 50 minutes at 275°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat at 375°F until 165°F. Calories are an estimate per serving (2 thighs) from USDA FoodData Central values, without barbecue sauce.