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Smoked Boneless Chicken Thighs Recipe

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4.2 from 11 reviews

  • Author: Lea
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

Experience tender, flavorful smoked boneless chicken thighs infused with a savory blend of spices and subtle sweetness. This recipe uses a two-stage smoking technique that first gently cooks the chicken low and slow, then crisps the exterior at higher heat for perfect texture and juiciness. Ideal for a hearty dinner or weekend barbecue.

Ingredients

Chicken

  • 6 boneless, skinless chicken thighs

Spice Rub

  • 2 tbsp brown sugar
  • 1/2 tbsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground mustard
  • 1/2 tsp dried thyme
  • 1/8 tsp cayenne pepper

Additional

  • BBQ sauce, for serving

Instructions

  1. Prepare the Spice Rub: In a small bowl, thoroughly mix the brown sugar, sea salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, dried thyme, and cayenne pepper to create a balanced and aromatic spice rub.
  2. Preheat the Smoker: Set your smoker to 200 °F (93 °C) to allow for low and slow cooking that will impart a deep smoky flavor without drying out the chicken.
  3. Season the Chicken: Trim any excess fat from the boneless, skinless chicken thighs. Season all sides evenly with the prepared spice rub. Roll each thigh into a cylindrical shape for even cooking and to help retain juices.
  4. Smoke at Low Temperature: Place the chicken thighs on the smoker rack and smoke at 200 °F (93 °C) for 30 minutes, allowing the smoke to deeply penetrate the meat and begin the cooking process gently.
  5. Increase Heat to Finish Cooking: Raise the smoker temperature to 400 °F (204 °C) and continue cooking the chicken for an additional 15-30 minutes. Use a meat thermometer to check the internal temperature, ensuring it reaches 165 °F (74 °C) for safe consumption. Start checking earlier to avoid overcooking.
  6. Rest and Serve: Remove the smoked chicken thighs from the smoker and let them rest for 5 minutes. This rest period allows juices to redistribute, ensuring moist and tender bites. Serve with your favorite BBQ sauce for added flavor.

Notes

  • Make sure to monitor the internal temperature carefully when increasing the smoker heat to avoid drying out the chicken.
  • Rolling the thighs helps keep them uniform in shape for consistent cooking times.
  • If you don’t have a smoker, this recipe can be adapted to a grill setup using indirect heat and wood chips for smoke.
  • Letting the chicken rest after cooking is crucial to retain moisture and improve flavor.
  • Use a meat thermometer for best accuracy in checking doneness.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://recipesbylea.com/smoked-boneless-chicken-thighs-recipe/