Chicken thighs are one of the most underrated cuts when it comes to smoking. Unlike chicken breasts, thighs stay juicy and flavorful thanks to their higher fat content. And the best part? They don’t take all day to cook. Whether you’re smoking meat for the first time or looking for a quick crowd-pleaser, these smoked chicken thighs bring that rich, smoky BBQ flavor without the wait.
Recipe:
Prep Time: 15 minutes (plus optional marinating)
Cook Time: 1.5 to 2 hours
Serves: 4–6 people
Ingredients:
- 8 bone-in, skin-on chicken thighs
- 2–3 tbsp Burn Pit BBQ All Ration Rub (or your favorite rub)
- Wood chips or chunks (apple or hickory work great)
Instructions:
1. Season the Chicken
Pat the thighs dry with a paper towel. Apply a generous coating of your rub to all sides of the chicken. For best flavor, refrigerate for 4 hours or overnight.
2. Get the Smoker Ready
Preheat your smoker to 225°F. Add your wood chips or chunks for that classic smoky flavor.
3. Smoke the Thighs
Place the chicken skin-side up on the smoker. Close the lid and smoke until the internal temp reaches 165°F (about 1.5–2 hours). For extra crisp skin, finish them off over high heat for 2–3 minutes per side.
4. Rest and Serve
Let the chicken rest for 10 minutes before serving. This helps keep all those juices locked in.
Grilling Tips for Beginners:
- Use a meat thermometer to avoid overcooking.
- Don’t skip the rest time—it makes a big difference in juiciness.
- If you’re using a charcoal smoker, try a two-zone setup so you can finish the thighs over direct heat.
Extra Flavor & Pairing Ideas:
- Brush with your favorite Burn Pit BBQ sauce for the last 10 minutes if you want a sticky glaze.
- Serve with grilled corn, coleslaw, or smoked mac and cheese for a full BBQ spread.
- Try tossing leftovers into tacos or sandwiches the next day.
FAQ:
Can I use boneless thighs?
Yes, but bone-in thighs hold moisture better and add flavor. If you use boneless, reduce cook time slightly.
What if I don’t have a smoker?
You can use a gas or charcoal grill with indirect heat and wood chips for smoke.
How do I get crispy skin?
Crisp it up at the end over direct heat or under a broiler for a few minutes.
Call to Action:
Want more quick smoker recipes and real BBQ flavor? Grab a bag of our All Ration Rub and tag us on Instagram when you make these thighs!
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