If you love cooking chicken thighs, make Smoked Chicken Thighs. Seasoned to perfection and packed with smoky flavors, these chicken thighs are easy to make.

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We love using our smoker to make delicious smoker recipes. The chicken thighs turn our delicious because of the simple dry rub. They make the perfect weeknight dinner.
If you have recently purchased a smoker, check out these Smoker Recipes for Beginners to start with. If you loved our Grilled Boneless Skinless Chicken Thighs, then you will love this smoker recipe. Add a side of Smoked Garlic for added flavor.
Table of Contents
Why We Love This Recipe
- Seasoning – We love making homemade seasoning blend and this one is a favorite. It packs the wings with flavor from the crispy texture to the juicy center each bite is full of flavor.
- Fork Tender – After smoking the chicken wings, the meat will fall off the bone for a crowd pleasing meal.
- Simple Process – In a few short steps these chicken wings turn into a delicious meal. The smoker does all the work, all you have to do is make your favorite side dishes.
Ingredients

- Chicken Thighs – Make sure to choose the chicken thighs with the skin on with bone-in for the best flavor.
- Olive Oil – Choose oil of your choice
- Smoked Paprika – You can also use regular paprika
- Brown Sugar – Learn How to Make Homemade Brown Sugar
Scroll to the bottom for the full recipe in the recipe card.
How to Make Smoked Chicken Thighs
- Step 1 – In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, dried thyme, salt, and pepper to create the spice rub.

- Step 2 – Pat the chicken thighs dry with paper towels and brush them with olive oil on both sides. Generously season each chicken thigh with the spice rub, making sure to coat both sides evenly. Work some of the rub under the skin for extra flavor.

- Step 3 – Place the chicken thighs in a large dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- Step 4 – Preheat the smoker to 250°F.
- Step 5 – Remove the chicken thighs from the refrigerator and let them sit at room temperature for 15-20 minutes.
- Step 6 – Place the chicken thighs in the smoker, skin-side up. Smoke for 1 hour 30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.

- Step 7 – Remove the chicken thighs from the smoker and let them rest for 5-10 minutes. Serve with baked beans, coleslaw or any side dish.
Expert Tips
- Crispier Skin – If a crispier skin is desired, rest the chicken uncovered in the refrigerator. This helps to dry out the skin a bit, which helps it become crispier during smoking.
- Seasoning – For the best flavor, make sure to thoroughly season the chicken thighs. We like to make sure to get under the skin of the chicken.
- Room Temperature – Allow the chicken thighs to come to room temperature before smoking.
- Meat thermometer – To ensure your chicken is fully cooked, make sure to use a meat thermometer. This allows you to check the internal temperature which should reach to 165 degrees.

Serving Suggestions
These chicken thighs can be served with many different side dishes and with your favorite barbecue sauce. We love to smoke our sides when we smoke meat to make cleanup a breeze. These are some of our favorites.
- Smoked Mac and Cheese
- Smoked Corn on the Cob
- Smoked Scalloped Potatoes
- Smoked Potato Salad
- Smoked Baked Potatoes
- 45 Side Dishes for Chicken Thighs
We even like to use the leftovers to make chicken sandwiches, chicken salad, and even chicken quesadillas.
Frequently Asked Questions
Cooking time will vary depending on the size of your chicken thighs and your smoker. We smoked the chicken for about 2 hours and they turned out perfectly.
Use the flavor that you like best. We recommend oak, cherry wood, maple or hickory. You can also use a combination of the two. The chicken thighs can also be smoked in a pellet smoker.
Yes, these chicken thighs can be cooked on the charcoal grill and cooked in the oven.
Chicken thighs should be smoked with skin up for the best crispy chicken skin.
Storing and Reheating Tips
- Storing – Store the leftovers in an airtight container in the refrigerator. They will stay fresh for up to 4-5 days.
- Reheating – Reheat the leftovers in the oven or microwave depending on how much you have leftover.
- Freezing – Freeze the leftovers in a freezer safe container. I like to wrap with plastic wrap to prevent freezer burn. They will stay fresh for up to 2 months. Thaw in the fridge overnight when ready to serve.

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We love to hear from you. If you make these Smoked Chicken Thighs, please leave us a comment or a star review.

Smoked Chicken Thighs
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, dried thyme, salt, and pepper to create the spice rub.
- Pat the chicken thighs dry with paper towels and brush them with olive oil on both sides. Generously season each chicken thigh with the spice rub, making sure to coat both sides evenly. Work some of the rub under the skin for extra flavor.
- Place the chicken thighs in a large dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- Preheat the smoker to 250°F.
- Remove the chicken thighs from the refrigerator and let them sit at room temperature for 15-20 minutes.
- Place the chicken thighs in the smoker, skin-side up. Smoke for 1 hour 30 minutes, or until the
- internal temperature reaches 165°F in the thickest part of the thigh.
- Remove the chicken thighs from the smoker and let them rest for 5-10 minutes.
Had the best flavor!