Smoked BBQ chicken thighs are one of the easiest ways to get juicy, flavorful chicken with crispy skin, without babysitting the smoker. This recipe uses boneless, skin-on thighs, a simple BBQ seasoning, and a two-step cook that delivers great smoke flavor and tender meat in under two hours.
If you’ve ever struggled to get your chicken skin crisp or found your meat tasting bland or too smoky, you’re in good hands. This is the foolproof version we make weekly. Skin-on, juicy, and packed with that backyard barbecue flavor that makes everyone hover near the smoker. If you already have BBQ rub mixed up, you’re halfway to electric smoker pulled pork, too, same seasoning, same big payoff.
Ingredients
- Boneless, skin-on chicken thighs. Skin for crispiness and boneless for even, quicker cooking. We usually buy Bell & Evans brand, but if you can't find this cut at your store, ask your butcher to remove the bone but keep the skin intact.
- BBQ Rub. Our homemade BBQ Rub Seasoning gives the perfect sweet-smoky balance, but any rub with brown sugar and paprika will work.
- Olive oil. Helps the seasoning cling to the skin and encourages even browning.
See the recipe card below for the remaining ingredients and quantities.
Step-by-Step Instructions
- Step 1: Set your smoker to 350°F. Pat the thighs dry with paper towels. Rub lightly with olive oil, then coat both sides generously with the BBQ rub.
- Step 2: Place the thighs skin-side down directly on the smoker grates. Close the lid and smoke for about 30 minutes.
- Step 3: Flip the chicken and continue to smoke for another 15-30 minutes or until the internal temperature is 175 degrees F.
- Step 4: Remove from the smoker and rest for 5 minutes before serving.
Tips for Success
- Pat the chicken completely dry before adding the seasoning. Even just a little moisture will keep the skin from crisping up.
- Use a meat thermometer. Time is a guide, but always, always check the temp with a thermometer before pulling off the smoker.
- Avoid over-smoking. Chicken doesn’t need hours of heavy wood smoke; keep it clean and mild.
- Batch it. Double the recipe and save extra meat for lunch the next day in this smoked BBQ chicken salad.
Serving Suggestions
We love these thighs with Smoked Mac and Cheese or Smoked Shrimp Skewers for a full BBQ spread, and we’ll often add smoked honey ginger chicken wings if we want something a little sweeter on the table. Add grilled corn, roasted veggies or a pasta salad for a complete meal.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Reheat the chicken in a 325°F oven or air fryer for 6–8 minutes to re-crisp the skin. Avoid microwaving as it makes the skin rubbery.
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—we’d love to hear how it turned out. Your feedback helps other backyard cooks, too!
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Smoked BBQ Chicken Thighs
See the full post for extra tips and photos
Ingredients
- 4 skin-on, boneless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons BBQ Rub
Instructions
- Preheat pellet smoker to 350°F.
- Pat chicken thighs dry with paper towels. Rub lightly with olive oil.4 skin-on, 2 tablespoons olive oil
- Coat both sides of each thigh generously with the BBQ rub.3 tablespoons BBQ Rub
- Place thighs skin-side up directly on grates and smoke for about 1 hour, until internal temperature reaches 175°F and the skin is crisp.
- Let rest 5 minutes before serving.
Notes
- Keep your smoker around 350°F to help render the fat under the skin.
- Pat each thigh dry before adding oil and rub. Even a little moisture will steam the skin and keep it from crisping up.
- Dark meat stays juicy and flavorful at a higher internal temp, aim for 175°F .
Equipment Needed
- Pellet Smoker
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