Smoked Chicken Thighs (Print-Friendly Version)
Smoky, juicy chicken thighs with a flavorful crisp skin and tender meat.
# What You'll Need:
→ Main
01 -
4 pounds chicken thighs
→ Seasoning Mixture
02 -
8 tablespoons unsalted butter, melted
03 -
2 tablespoons lemon juice
04 -
2 teaspoons salt
05 -
1 teaspoon ground sage
06 -
1 teaspoon dried thyme
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1 teaspoon paprika
10 -
1/4 teaspoon black pepper
# How to Make It:
01 -
In a bowl, whisk together melted butter, lemon juice, salt, sage, thyme, onion powder, garlic powder, paprika, and black pepper until fully combined.
02 -
Pat chicken thighs dry with paper towels. Coat with the butter mixture, ensuring all surfaces are covered. Refrigerate and marinate overnight.
03 -
Set smoker temperature to 225°F. Optionally, place a pan of water inside the smoker to maintain internal moisture.
04 -
Gently lift chicken skin and spread two-thirds of the reserved butter mixture underneath. Spread the remaining mixture on top of the skin.
05 -
Place chicken thighs skin side up directly on the grill grates. Optionally, position a drip pan below to catch drippings for sauce.
06 -
Once the internal temperature reaches 145°F, increase grill heat to 375°F to crisp the skin. Continue cooking until internal temperature reaches 160°F.
07 -
Transfer cooked thighs to a cutting board. Let rest for 20 minutes until internal temperature rises to 165°F.
# Additional Tips:
01 -
Letting the chicken rest after cooking helps the juices redistribute, enhancing tenderness.
02 -
Using a water pan in the smoker can improve moisture retention, especially for longer cooks.