Smoked BBQ Chicken Thighs

Juicy, tender, and full of smoky flavor, these Smoked BBQ Chicken Thighs are cooked low and slow until perfectly done, then glazed with a tangy barbecue sauce for that irresistible sticky finish. Ideal for backyard cookouts, these thighs are a crowd-pleaser that pair perfectly with all your favorite BBQ sides.

Why You’ll Love This Recipe

Smoking chicken thighs brings out deep, rich flavors that you just can’t get from grilling alone. The low-and-slow method keeps the meat juicy, while the BBQ glaze adds a sweet and tangy layer that caramelizes beautifully. This recipe is straightforward, uses simple ingredients, and delivers professional-level results right in your own backyard smoker.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10 bone-in, skin-on chicken thighs
Coarse salt
Coarse black pepper
1 cup BBQ sauce
⅓ cup apple cider vinegar

Directions

1. Preheat smoker to 225°F (107°C).

2. Season both sides of chicken thighs generously with coarse salt and black pepper.

3. Place chicken on smoker and cook for 1 hour.

4. In a small bowl, mix BBQ sauce with apple cider vinegar until thin enough for glazing.

5. Increase smoker temperature to 300°F (149°C) and continue cooking chicken for about 1 hour, or until internal temperature reaches 185°F (85°C).

6. Dip each thigh into the BBQ glaze to fully coat, then return to smoker for another 30 minutes, until glaze is sticky and tacky.

7. Remove from smoker, rest for 10 minutes, and serve.

Servings and timing

Servings: 10 servings
Prep time: 10 minutes
Cooking time: 2 hours 30 minutes
Total time: 2 hours 40 minutes
Calories: 320 kcal per serving

Variations

• Use a homemade BBQ sauce for a custom flavor.

• Add smoked paprika or chili powder to the seasoning for extra depth.

• Swap apple cider vinegar for pineapple juice for a sweeter glaze.

• Try different wood chips such as hickory, applewood, or mesquite for unique smoke profiles.

• Brush on an extra layer of glaze during the last 10 minutes for an extra-sticky finish.

Storage/Reheating

Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F (150°C) oven for 15–20 minutes, or in the smoker for a few minutes to restore smokiness. These thighs can also be frozen for up to 3 months—thaw in the refrigerator before reheating.

FAQs

Can I use boneless, skinless chicken thighs?

Yes, but reduce cooking time and be careful not to overcook as they can dry out more quickly.

What wood is best for smoking chicken?

Fruit woods like apple or cherry add mild sweetness, while hickory gives a stronger, traditional BBQ flavor.

Can I make this recipe on a grill instead of a smoker?

Yes, use indirect heat and add wood chips for smoke flavor.

Why cook chicken thighs to 185°F instead of 165°F?

Dark meat becomes more tender and flavorful at higher temperatures because the connective tissue fully breaks down.

Should I brine the chicken first?

Brining isn’t necessary, but it can add extra juiciness and flavor.

Can I glaze the chicken with sauce earlier?

You can, but glazing too early may cause the sugars in the sauce to burn.

How do I know when the glaze is tacky enough?

It should cling to the chicken without running off, and look slightly shiny and sticky.

What’s the best BBQ sauce for this recipe?

A balanced sauce with both sweet and tangy notes works best—choose your favorite store-bought or homemade.

Can I cook other meats alongside the chicken?

Yes, just adjust cooking times as needed for different cuts.

How do I keep the chicken skin crispy?

Pat the skin dry before seasoning, and cook at a higher temperature toward the end to render the fat.

Conclusion

Smoked BBQ Chicken Thighs are a backyard BBQ classic—juicy, smoky, and glazed to perfection. Whether you’re hosting a cookout or just craving comfort food, this recipe delivers big flavor with minimal fuss, making it a go-to for any summer gathering.

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