These smoked chicken thighs are so tender, juicy and full of a sweet and spicy flavor. They cook in just over 2 hours on the smoker and are sure to be a complete crowd pleaser.
Last month Sean got a Traeger for his birthday and it sat in the box for a few weeks. I was SOOOO anxious to get it out and get smoking but because it was his I had to use my patient pants and wait. When the day finally came to put it together I was like a kid in a candy store!
This post may contain affiliate links, which means I may receive a small commission,
at no cost to you, if you make a purchase through a link.
Last saturday was finally the day for us to smoke our first meal! I do have to say I did a pretty dang good job. Seriously, it was heaven. Sean wanted to smoke some ribs but by the time we got the meat purchased we didn’t have enough time in the day, unless we wanted to eat dinner at 9pm. We are more of a 5-6 o’clock dinner family!
Ok, enough back story lets just get on to the amazing recipe
The Best Smoked Chicken Thighs
Equipment
- Smoker Grill
Materials
- 1 1/2 tbsp Poultry Spice Link to purchase below
- 1/2 cup Kosmos Peach Habanero BBQ Sauce Link to purchase below
- 6 Chicken Thighs – Thawed Boneless/Skinless
- 4 tbsp butter – separeated
- Cherry Pellets
Instructions
- Start by trimming any excess skin/fat from the meat and then rinsing it off. Tap dry to remove excess moisture and prep for the rub. Sprinkle about 1/2 tablespoon per thigh of spice, making sure it's on both the front and the back, and rub it into the chicken really well. Once all the chicken is rubbed, place it into a 9×13 oven safe pan, cover it and return it to the fridge. You want the meat to be as cold as it can when placed in the smoker.
- Turn your smoker on to 250 degrees and wait until preheated.
- Once your smoker is up to temperature, remove the chicken from the fridge and top each chichen breast with a dollop of butter. Place the whole pan of chicken onto the grill of your smoker and let cook for 1 hour
- After 1 hour, place foil on top of the pan, and cook for another 1 hour
- Prep the BBQ sauce in a large bowl, big enough to dunk the chicken into. Remove the chicken from the smoker and using a pair of tongs, one by one dunk the chicken thighs into the BBQ, coating both sides. Place each chicken onto a flat cooking sheet that will fit inside your smoker.
- Return the chicken to the smoker to cook, uncovered, for an additional 20 minutes or until the internal temperature reaches 165 degrees.
- Remove the chicken from the smoker, cover with foil and let it rest for 10 minutes before serving.
The two flavors that we used for these smoked chicken thighs worked so well together. The poultry rub has a small kick to it just like black pepper kinda does. But the real star of the show is the Peach Habanero bbq sauce. Sean tried this at a smoking class he went to, and raved about it for weeks. We have since used it multiple times. I think we might just start to purchase it by the gallon now!
This chicken would be amazing served with our Sarah Salad recipe, Potato Salad, and homemade rolls as well! Then top the night off with some dutch oven cobbler that you can also smoke on the grill as well! YUM! The perfect Summer BBQ meal.
Speak Your Mind