The Ultimate Smoked BBQ Chicken Thighs: Juicy, Tender & Flavorful Recipe

Prepare to impress with this foolproof method for making incredibly delicious smoked BBQ chicken! You’ll be amazed by how simple it is to achieve such a rich, smoky flavor and a perfectly tender, juicy texture. This recipe for smoked chicken thighs is an absolute must-try for any summer gathering or backyard BBQ, guaranteed to become a crowd-pleasing favorite. Each succulent chicken thigh is first generously coated with a delightful sweet BBQ dry rub, then slowly smoked to perfection until it’s exceptionally tender and bursting with savory goodness. Get ready to master your smoker and create unforgettable meals with me!

Why Smoked Chicken Thighs Are a Backyard BBQ Essential

There’s a reason why these smoked BBQ chicken thighs consistently receive rave reviews: they’re incredibly flavorful, wonderfully tender, and surprisingly easy to prepare. We achieve their mouth-watering taste by smoking them at a gentle 220 degrees Fahrenheit, typically at a smoke level of 5, until they reach an internal temperature of 165 degrees Fahrenheit. This low-and-slow approach allows the chicken to absorb maximum smoky goodness without drying out, resulting in juicy meat every time.

The real magic happens in the final stage. Once the chicken is nearly done, it gets a generous slathering of your favorite BBQ sauce. Then, we crank up the heat to 300 degrees Fahrenheit. This higher temperature perfectly caramelizes the BBQ sauce, creating a beautiful, slightly charred exterior that adds another layer of texture and intense flavor. This two-stage cooking method ensures you get succulent, smoky chicken with that irresistible, sticky-sweet BBQ finish, making it a guaranteed hit at any gathering.

Here’s What You’ll Need to Make Incredible Smoked BBQ Chicken

Before you fire up your smoker, let’s gather the essential ingredients for this fantastic smoked BBQ chicken recipe. The beauty of this dish lies in its simplicity, relying on common pantry staples to create an explosion of flavor. While we focus on chicken thighs for their incredible juiciness, feel free to adapt if chicken breasts are your preference, though cooking times may vary.

Selecting Your Chicken and Crafting the Dry Rub

• **1-2 pounds chicken thighs (or breasts if preferred):** Chicken thighs are ideal for smoking because their higher fat content helps them stay moist and tender through the long cooking process. They also absorb smoke flavor beautifully. If using breasts, opt for bone-in, skin-on for best results, and be extra mindful of overcooking.
• **2 Tablespoon brown sugar:** The cornerstone of our sweet BBQ rub, brown sugar not only adds a delightful sweetness but also helps create a beautiful caramelized crust on the chicken as it cooks.
• **1/2 Tablespoon seasoning salt:** This provides a foundational savory and salty base, enhancing all the other flavors.
• **1 teaspoon paprika:** For a touch of mild pepper flavor and that iconic reddish-brown color, which deepens during smoking. Smoked paprika can be used for an extra layer of smoky flavor.
• **1/2 teaspoon black pepper:** A classic spice for adding a pungent, slightly spicy kick.
• **1/2 teaspoon chili powder:** This adds warmth and a complex, earthy note, contributing to the overall BBQ profile.
• **1/2 teaspoon cumin:** A distinctive, warm, and earthy spice that pairs wonderfully with chicken and smoky flavors.
• **1/2 teaspoon onion powder:** Provides a savory depth and aromatic sweetness without the texture of fresh onion.
• **1/2 teaspoon garlic powder:** Essential for that robust, pungent flavor that complements almost any savory dish.
• **1 cup BBQ sauce:** Your choice of sauce is crucial here! We’ll discuss options in more detail below, but having a quality sauce on hand is key for basting and serving.

The full printable recipe with precise measurements and detailed instructions is conveniently located in the recipe card below. Don’t stop scrolling – your perfect smoked BBQ chicken awaits!

Step-by-Step: How to Make Smoked BBQ Chicken That Wows

Smoking chicken can seem daunting, but with these clear steps and helpful tips, you’ll achieve perfectly smoked, fall-off-the-bone BBQ chicken every time. Follow along closely to transform simple chicken thighs into a smoky, sweet, and savory masterpiece.

1. **Preheat Your Smoker for Optimal Results:** Begin by preheating your smoker to a consistent 220 degrees F (approximately 105 degrees C). Maintaining a stable temperature is crucial for even cooking and maximum smoke absorption. Give it ample time to reach and hold this temperature before adding the chicken.
2. **Prepare the Sweet BBQ Dry Rub and Season the Chicken:** In a small bowl, thoroughly combine all the dry rub ingredients listed above: brown sugar, seasoning salt, paprika, black pepper, chili powder, cumin, onion powder, and garlic powder. Once mixed, generously sprinkle this aromatic dry rub over both sides of your chicken pieces, ensuring they are evenly coated. Don’t be shy – a good rub forms the foundation of incredible flavor! You can let it sit for 15-30 minutes at room temperature, or even overnight in the fridge for deeper flavor penetration.
3. **The Initial Smoke: Low and Slow for Tenderness:** Carefully place the seasoned chicken on the smoker grates, ensuring there’s space between each piece for proper air and smoke circulation. Close the lid and let the magic happen! Smoke the chicken for approximately 45-60 minutes, or until the internal temperature reaches 145-150 degrees F (around 63-66 degrees C). This lower temperature range allows the chicken to slowly cook and absorb that signature smoky flavor without drying out. A reliable meat thermometer is your best friend here – it’s the most accurate way to prevent overcooking and guarantee juicy results.
4. **Baste and Finish: Achieving Caramelized Perfection:** Once your chicken has reached the initial internal temperature, it’s time to elevate the flavor and texture. Increase your smoker’s temperature to 300 degrees F (about 150 degrees C). While the smoker heats up, generously baste both sides of the chicken with your favorite BBQ sauce. Return the chicken to the smoker and continue cooking until the sauce is beautifully caramelized and slightly charred, and the internal temperature of the chicken reaches 160 degrees F (around 71 degrees C). This higher heat ensures the sauce sets and develops that irresistible sticky-sweet glaze.
5. **The Crucial Resting Period for Juicy Meat:** Remove the perfectly smoked and sauced chicken from the smoker and let it rest on a cutting board or platter for about 10 minutes before slicing or serving. This resting period is vital! During this time, carryover cooking will gently raise the internal temperature to the safe 165 degrees F (74 degrees C) while allowing the juices to redistribute throughout the meat, resulting in exceptionally tender and moist chicken.
6. **Serve and Savor:** Once rested, your incredibly flavorful smoked BBQ chicken is ready to be enjoyed! For those who love extra sauciness, serve with additional BBQ sauce on the side. This chicken pairs wonderfully with classic BBQ sides like coleslaw, potato salad, corn on the cob, or baked beans. Enjoy every succulent bite!

For your convenience, the complete printable recipe, including ingredient quantities and detailed instructions, is provided in the recipe card just below. Keep scrolling to access it!

Choosing Your Perfect BBQ Sauce: Store-Bought or Homemade

While the dry rub provides a fantastic base, the BBQ sauce is what truly seals the deal for these smoked chicken thighs, adding that signature tangy, sweet, and often spicy finish. To keep this recipe as easy and convenient as possible, I often opt for my favorite store-bought sauce. I personally love using Stubbs BBQ sauce, which I can readily find at my local grocery store, Smith’s. Its balance of flavors perfectly complements the smoky chicken.

However, if you’re looking to elevate your BBQ experience even further, or simply prefer to know every ingredient that goes into your meal, making a homemade sauce is a fantastic option. Crafting your own BBQ sauce allows for customization to your exact taste preferences – whether you like it sweeter, spicier, or tangier. I have a truly delicious homemade barbecue sauce recipe that I frequently use for a variety of dishes, including ribs and chicken. You can find that recipe and all its wonderful details right here. Whichever route you choose, ensure it’s a sauce you genuinely enjoy, as it will significantly impact the final flavor profile of your smoked BBQ chicken.

LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE!

Yield: 4-6 servings

The Ultimate Smoked BBQ Chicken Thighs: Juicy, Tender & Flavorful

Discover the best way to make smoked BBQ chicken! This foolproof recipe delivers incredibly juicy, tender, and flavorful chicken thighs, perfect for any backyard gathering. With a simple, sweet dry rub and a two-stage smoking process, you’ll achieve perfectly caramelized skin and succulent meat every time.

Prep Time
15 minutes

Cook Time
1 hour 30 minutes

Additional Time
30 minutes

Total Time
2 hours 15 minutes

Ingredients

• 1-2 pounds chicken thighs (or breasts if preferred)
• 2 Tablespoon brown sugar
• 1/2 Tablespoon seasoning salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup BBQ sauce

Instructions

1. Preheat the smoker to 225 degrees F.
2. Mix the dry rub ingredients with all the seasonings above in a small bowl. Sprinkle both sides of the chicken with the dry rub. 
3. Place the chicken on the smoker and close the lid. Smoke for about 45-60 minutes or until the internal temperature reaches 145-150 degrees F. A thermometer is the best way to ensure the chicken doesn’t overcook and dry out.
4. Turn the heat up to 300 degrees F. Generously baste both sides of the chicken with BBQ sauce. Cook until nicely charred, and the internal temperature reaches 160 degrees F.
5. Remove the chicken and let it rest for about 10 minutes before serving. The carryover cooking will raise the internal temperature to 165 degrees F.
6. Serve chicken with more BBQ sauce on the side. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 592Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 290mgSodium: 1267mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 54g

Tips for Achieving Perfectly Smoked BBQ Chicken Every Time

To ensure your smoked BBQ chicken turns out consistently amazing, consider these expert tips:

• **Invest in a Quality Meat Thermometer:** This is non-negotiable for perfectly cooked chicken. An instant-read thermometer helps you monitor internal temperatures accurately, preventing both undercooked and dry, overcooked chicken.
• **Don’t Overcrowd Your Smoker:** Give each piece of chicken enough space on the grates. This allows for even airflow and smoke circulation, ensuring every part cooks uniformly and absorbs that delicious smoky flavor.
• **Experiment with Wood Chips:** Different woods impart distinct flavors. Hickory and mesquite offer strong, bold smoke, while apple and cherry woods provide a sweeter, milder smoke. Oak is a versatile choice. Try a blend to find your favorite!
• **Pat the Chicken Dry:** Before applying the dry rub, ensure your chicken thighs are thoroughly patted dry. This helps the rub adhere better and promotes crispier skin during the final high-heat phase.
• **Monitor Smoke Output:** Consistency in smoke is important. Too much heavy, white smoke can lead to a bitter taste. Aim for thin, blue smoke, often called “thin blue smoke,” for the best flavor.
• **Rest Your Chicken:** As mentioned in the instructions, allowing the chicken to rest is crucial. It redistributes the juices, making the meat incredibly tender and moist. Patience here truly pays off!

What to Serve with Your Smoked BBQ Chicken

Smoked BBQ chicken is a star on its own, but it shines even brighter when paired with the right side dishes. Here are some classic and delicious ideas to complete your meal:

• **Creamy Coleslaw:** The cool, tangy crunch of coleslaw provides a refreshing contrast to the rich, smoky chicken.
• **Potato Salad:** Whether classic mayonnaise-based or a lighter vinaigrette style, potato salad is a BBQ staple that pairs perfectly.
• **Baked Beans:** Sweet and savory baked beans are a quintessential BBQ side that complements chicken beautifully.
• **Corn on the Cob:** Grilled or boiled, sweet corn is simple, seasonal, and always a hit.
• **Macaroni and Cheese:** For ultimate comfort food, a cheesy mac and cheese is an indulgent pairing.
• **Green Salad:** A light, crisp green salad with a simple vinaigrette can cut through the richness of the BBQ.
• **Grilled Vegetables:** Asparagus, zucchini, or bell peppers grilled alongside your chicken add freshness and another layer of smoky flavor.
• **Cornbread:** Fluffy, slightly sweet cornbread is perfect for soaking up any extra BBQ sauce.

Storing and Reheating Smoked BBQ Chicken Leftovers

If you’re lucky enough to have leftovers (which is rare with this recipe!), proper storage and reheating will ensure they taste almost as good as fresh.

• **Storage:** Allow any leftover chicken to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze cooked chicken thighs for up to 2-3 months. For best results when freezing, wrap individual pieces tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag or container to prevent freezer burn.
• **Reheating:**
  • **Oven:** Preheat your oven to 325°F (160°C). Place the chicken thighs in an oven-safe dish, adding a tablespoon or two of water or chicken broth to keep them moist. Cover tightly with foil and heat for 15-20 minutes, or until warmed through. You can remove the foil for the last few minutes if you want to crisp up the skin slightly.
  • **Smoker/Grill:** To retain some of that smoky flavor, you can reheat chicken on a preheated smoker or grill at a low temperature (around 250°F / 120°C) until heated through, basting with a little extra BBQ sauce if desired.
  • **Microwave:** While convenient, the microwave can sometimes dry out chicken. If using, heat in short intervals (30-60 seconds) until warm, checking frequently. Adding a splash of water or broth and covering can help retain moisture.

Frequently Asked Questions About Smoked BBQ Chicken

What’s the best type of wood for smoking chicken?

For chicken, fruitwoods like apple, cherry, or pecan are highly recommended as they impart a sweeter, milder smoke that beautifully complements poultry without overpowering it. Hickory and oak can also be used for a stronger, more traditional BBQ flavor, but use them sparingly or blend them with milder woods if you prefer a less intense smoke.

Can I use boneless, skinless chicken breasts or thighs?

Yes, you can use boneless, skinless chicken breasts or thighs, but you’ll need to adjust your cooking time. Boneless, skinless cuts will cook much faster and are more prone to drying out. Aim for an internal temperature of 160-165°F (71-74°C) for breasts, and be sure to pull them off the smoker as soon as they reach this, followed by a rest. The fat and bone in thighs help keep them moist, so boneless cuts require more careful monitoring.

How long does it typically take to smoke chicken thighs?

Smoking chicken thighs at 220-225°F (105-107°C) usually takes about 45-60 minutes for the initial smoke, followed by another 15-30 minutes at 300°F (150°C) after basting with BBQ sauce. The total cooking time can range from 1 to 1.5 hours, but always rely on internal temperature, not just time, for doneness. Thicker thighs will take longer than thinner ones.

Do I need to brine the chicken before smoking?

While not strictly necessary for this recipe, brining can add an extra layer of moisture and flavor, especially if you’re concerned about drying out chicken breasts. A simple salt and sugar brine for a few hours or overnight can make a noticeable difference in juiciness. However, with fatty chicken thighs and careful temperature management, you’ll still get wonderfully moist results without brining.

Can I make the dry rub in advance?

Absolutely! The dry rub can be mixed and stored in an airtight container in a cool, dark place for several weeks. This makes prep even quicker when you’re ready to smoke your chicken.