For a deeper smoke flavor, consider using a combination of cherry and apple wood chips. If you prefer a sweeter profile, add 1 teaspoon of brown sugar to the dry rub. Allow the smoked chicken thighs to rest for 10 minutes before serving to allow the juices to redistribute, resulting in even more tender meat. Serve with your favorite barbecue sauce or a vibrant chimichurri for an extra layer of flavor.
Smoked Chicken Thighs
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PREP TIME10 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 10 mins
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SERVING8 People
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VIEWS12
Embark on a culinary journey with these Smoked Chicken Thighs, where a symphony of spices meets the subtle kiss of cherry wood smoke. Each bite offers a tender, juicy explosion of flavor, transforming ordinary chicken into an extraordinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol71 mg
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Fiber0 g
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Protein19 g
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Saturated Fat3 g
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Sodium355 mg
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Sugar0 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your smoker to a consistent 200 degrees F (93 degrees C). Ensure adequate ventilation.
02
Step
5 mins
In a medium bowl, meticulously combine the salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano. This is your flavor base.
03
Step
5 mins
Generously apply the dry rub to all surfaces of the chicken thighs, ensuring an even coating. Gently massage the spices into the meat.
04
Step
5 mins
Place the seasoned chicken thighs in the preheated smoker, arranging them to allow for optimal smoke circulation. Add the soaked and drained cherry wood chips to the smoker's wood chip tray or smoking box.
05
Step
1 hrs
Smoke the thighs for 1 hour, maintaining a steady temperature. After 1 hour, carefully rotate and flip the thighs to ensure even smoking.
06
Step
1 hrs
Continue smoking for approximately 1 hour more, or until the internal temperature of the chicken reaches a safe and succulent 165 degrees F (74 degrees C), measured with a reliable meat thermometer.
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Tess Jaskolskigislason
Jun 30, 2025I added a bit of cayenne pepper for an extra kick, and it was amazing!
Meta Olson
Jun 29, 2025This recipe is a game-changer! The chicken was incredibly moist and flavorful.
Michel Wunsch
Jun 28, 2025Soaking the wood chips is key! Don't skip that step.
Kadin Emard
May 26, 2025The dry rub is perfectly balanced. I've made this several times, and it's always a hit!