Can I use bone-in chicken thighs?

Absolutely! They’ll take just a few minutes longer to cook. Use a meat thermometer to make sure they hit 165°F.

What’s the best BBQ sauce for this recipe?

Honestly, it’s whatever you love. Sweet and smoky, spicy and bold—any sauce will play nice with the brown sugar rub.

Can I make these ahead of time?

Yes! Smoke them earlier in the day and reheat in the oven at 300°F for about 10 minutes before serving. Just don’t skip the resting time!

How should I store leftovers?

Store in an airtight container in the fridge for up to 4 days. They reheat beautifully and make killer chicken sandwiches the next day.

How long does it take to smoke chicken thighs at 225°F?

At 225°F, plan on about 1.5 to 2 hours , depending on whether you’re using bone-in or boneless thighs. Always go by internal temperature—165°F is your magic number!

Is smoked chicken safe at 160°F?

Technically, chicken is safest at 165°F to kill any bacteria. That said, if you rest your smoked chicken at 160°F, the carryover heat can help it reach that safe zone. But if in doubt—wait it out. That last 5 degrees makes a difference.

Should I brine chicken thighs before smoking?

It’s not required, but it can help keep the meat super juicy—especially if you're cooking bone-in thighs. A quick 2–4 hour brine does the trick, but honestly, the brown sugar rub brings enough moisture magic on its own for most weekday cooks.

How long will chicken thighs take at 250°F?

At 250°F, you’re looking at about 1 to 1.5 hours , depending on thickness and bone-in or boneless. Again, keep your thermometer handy and go for that golden 165°F internal temp.

Smoked Chicken Thighs: 3 Easy Steps to Juicy Bliss

Description

These Smoked Chicken Thighs are juicy, smoky, and full of sweet-savory BBQ flavor. With a brown sugar-based rub and a sticky glaze, they’re perfect for summer cookouts, weeknight dinners, or whenever you crave finger-licking good chicken.

Ingredients

Scale

8 chicken thighs (boneless skinless or bone-in)
1/4 cup brown sugar
1 tbsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground black pepper
1 tsp paprika
BBQ sauce (your favorite brand), for basting
Cooking oil spray (for rack or mat)

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Instructions

Preheat your smoker to 200°F. If using a Traeger, enable Super Smoke if available.
Prepare a wire mesh rack or silicone mat by spraying with cooking oil.
In a small bowl, combine brown sugar, kosher salt, onion powder, garlic powder, black pepper, and paprika to make the rub.
If using boneless thighs, trim fat and fold into rolls.
Place chicken on a cookie sheet and generously coat with the rub.
Transfer chicken to the rack, mat, or directly to grill grates.
Smoke at 200°F for 30 minutes.
Increase heat to 325°F and cook for 20 minutes.
Baste with BBQ sauce and cook another 10 minutes, or until internal temp reaches 165°F.
Let rest for 5–10 minutes before serving.

Notes

Bone-in thighs work great—just add a few extra minutes to the cooking time.
Double the rub and store in an airtight jar for future grilling.
Don’t skip the resting period—it locks in all that juicy flavor.
Works well with a variety of BBQ sauces: sweet, smoky, spicy, or tangy.

Prep Time: 10 mins
Cook Time: 1 hour
Category: Dinner
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 2 thighs
Calories: 310 kcal
Sugar: 11 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 0 g
Protein: 25 g
Cholesterol: 105 mg