Smoked Chicken Thighs

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.

I have been smoking all sorts of meats for years. But for some reason, chicken thighs never made it onto my list of things to smoke. I was jonesin’ for a BBQ chicken sandwich.

Now normally, I’d smoke a boneless chicken breast that I had brined (to keep it moist and tender) and shred or chop it. But since I’ve been on a chicken thigh kick lately, and had a freezer full of thighs from the last time they went on sale, I decided on smoked chicken thighs. And boy I could not have been happier.

Smoked Chicken Thighs

After just a few hours on my Weber smoker, these smoked chicken thighs were done. Super juicy and tender, I knew I was in for a treat. It didn’t take long to remove the skin and separate the meat from the bones. Smoked thigh meat is perfect on BBQ sandwiches or nachos or pizzas.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites.

Smoked Chicken Thighs
Print Pin
5 from 1 vote

Smoked Chicken Thighs

I’ve been on a chicken thigh kick lately, so I decided to smoke a big batch. And boy I could not have been happier.
Course Main
Cuisine American
Keyword chicken thighs, smoked
Prep Time 3 hours 15 minutes
Cook Time 2 hours
Total Time 5 hours 15 minutes
Servings 3 pounds
Calories 2128kcal
Author Mike


  • 6 pounds chicken thighs bone in, skin on

For the brine


  • Trim any excess fat from the thighs. Place them in a large (large enough to hold the chicken and brine) resealable container.
  • Add the brine. Stir gently to make sure the chicken is all exposed to the brine. Seal and refrigerate for 3 hours.
  • Remove the chicken from the brine (discard) and rinse with cold water. Return the chicken to the (now dry) container.
  • Squirt the thighs with the mustard, turning to get all sides. Rub the mustard around and cover the thicken.
  • Sprinkle the chicken with the rub, making you sure you get it on all sides.
  • Fire up your smoker for cooking at 230 F. Use a nice fruit wood such as apple. For a stronger smoke flavor use hickory.
  • Add the chicken to the smoker and smoke until the internal temperature reaches 170 F, 2 to 2 1/12 hours.
  • Remove the chicken. Discard the skin. Pull the meat from the bones and chop or shred as desired.

For the brine

  • Combine all ingredients. Stir until the salt and sugar are dissolved.


Calories: 2128kcal | Carbohydrates: 39g | Protein: 147g | Fat: 151g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 889mg | Sodium: 20131mg | Potassium: 1941mg | Fiber: 1g | Sugar: 36g | Vitamin A: 740IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 7mg

Nutritional values are approximate.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.