How about a board of fork-tender, bite-through smoked chicken thighs this weekend? Show
Or for Father’s day? These chicken thighs are marinated first in my BBQ spice blend and then sit overnight in a mixture of soy and orange juice that adds a ton of flavour. They’re then smoked 100% on a Weber Kettle and finished with a BBQ glaze cut with a little sherry vinegar. But this recipe also works really well with a Traeger. The only problem with this recipe is that 6 chicken thighs are not enough! They went fast in our house and my advice is to make more. How to Make Legendary Smoked Chicken ThighsThis method is borrowed from pitmaster Eric Lee from Fire Dancer BBQ on the How to BBQ Right youtube channel. This was by far my favourite method and it yields some ridiculously tasty smoked chicken thighs. This smoking method is combined with a braise that breaks down the chicken skin, resulting in that desirable “bite-through” chicken skin that you won’t get from normal smoked chicken. As you can probably guess, braised meat is one of my favourite methods of cooking and the secret to this recipe. Not Competition Smoked Chicken Thighs, But Pretty CloseWhy are they not competition worthy? Well, I’m no pit-master for one (Just a chef that LOVES BBQ). And I couldn’t be bothered to cut out the knuckle bone and cartilage from the joints of the chicken which is expected in competitions. It doesn’t really bother me to eat around that. The last and most important reason is that they typically cut off the chicken “oyster” to square it off. That’s one of the best parts of the chicken and I would never cut that off! It will smoke beautifully. Let’s See Some SkinIt’s trendy in some supermarkets to take the skin off the chicken thighs which is frustrating. There’s almost never a time when I would choose to cook chicken without the skin because that skin is pure flavour. Even if you don’t like eating the skin then it’s best to leave it on while it cooks and then remove it after cooking. The secret to juicy smoked chicken is in the skin. The chicken skin provides a protective layer while cooking and I’d strongly advise buying chicken with the skin otherwise you’ll be eating dry meat. What if I Can’t Find Chicken Thighs with the Skin?If you can’t find chicken thighs with the skin on, you can buy chicken legs and butcher them yourself (it’s really easy!). I made a quick video tutorial here on how to do that:
How to Smoke Chicken Thighs on a Weber KettleFor anyone skimming here’s the quick recipe summary:
How to Smoke Chicken Thighs on a Traeger (Pellet Smoker)Making these smoked chicken thighs on a Traeger is slightly different, but even easier. Here’s how:
Why the High Heat for these Smoked Chicken Thighs?You’ve probably seen other smoked chicken thigh recipes in the range of 200℉-250℉ so why 300℉? The reasoning is that we’re going for “bite-through” chicken skin. That means that when you bite into the chicken, the skin will pull apart nicely, instead of pulling apart in one piece. If you’ve tried other smoked chicken recipes, you’ll understand exactly what I mean as the skin can be a bit tough when smoked from start to finish. The genius of this recipe is to actually cover them with a lid for part of the smoking process. This, coupled with the higher temperature renders the fat in the skin and results in softer chicken skin. How Does One Smoke Chicken Thighs?The easiest way is to use a pellet smoker like a Traeger, which controls the smoke and heat level perfectly. Although you’ll likely get less of a smokey flavour than with a Weber Kettle. That comes down to personal preference and taste. A simple Weber BBQ Kettle will also create a great result, it just may be a little harder to control the temperature. It really comes down to personal preference. I Used These Weber UpgradesIf you’re going the weber route as I did, these tools are going to make it a lot easier, and a lot more fun. Digital Thermometer Smoking meat without a proper thermometer takes years of experience to achieve great results. Smoking meat with a thermometer helps you to control the temperature and understand when your BBQ fluctuates. If you already took the time to marinate the chicken overnight and set up the grill it would be a huge shame if you overcooked it. A good thermometer will help you and is a lot more accurate than the one that came with your Weber. I recently just picked up the Inkbird Bluetooth thermometer and just love it. It’s got two probes, one for meat and one for the BBQ’s temperature. The best part is that it hooks up to my iPhone via Bluetooth which means I get alerts when the BBQ is at the perfect temp. They’re relatively inexpensive and you can check the price here. A word of caution, the Inkbird can only handle temperatures up to 482℉/250℃ for continuous monitoring, meaning it’s not suitable for high-heat BBQ grilling. If you’re looking for something a little more serious I’d recommend this one. Charcoal Baskets These help to keep the charcoal to one side and provide perfect indirect heating. You can get these here. Grill Pans These cheap aluminum trays are great for keeping the grill clean by catching juices that pour from the chicken during the smoking. They’re also perfect for braising the chicken because they hold all of the delicious juices in. You can find these here. Weber Hinged Grill You don’t need this but it makes it a lot easier to add the smoking chips and/or more charcoal. If you plan to do some real smoking this year then I think it’s worth the investment. You can find this on Amazon here. Just double-check that it’s the right size for your grill as they make different-sized BBQs. Wood Chunks or Chips?I don’t obsess too much over the type of wood but everyone has their own preference. I do like using wood chunks over wood chips because they tend to burn slower than wood chips and that means I don’t have to open the BBQ as much. Wood chunks can be harder to find but are usually better for longer periods of smoking, like in this recipe. As a whiskey lover myself, I couldn’t resist buying these whiskey barrel wood chunks. The smell of the smoking whiskey barrel wood when it first started was incredible and produced some intense smokey flavour. Next time, I’d like to try smoking these chicken thighs with some hickory wood and see how the flavour changes. If you tried this recipe with a different wood let me know in the comments how it! More Smoker + BBQ Recipes
Ultra tasty bite-through smoked chicken thighs made entirely on a weber grill with a delicious smoky aroma you won't find with regular grilled chicken. Prep Time 2 hours Cook Time 2 hours 15 minutes Resting TIme 5 minutes Total Time 4 hours 20 minutes Servings 6 thighs Calories 220kcal Cost $12/ 10€
For the Marinade
B&D BBQ Spice Rub
BBQ Dip
The Rest
Try not to open the weber unless you have to. It’s critical that the lid stays closed for consistent oven temperature. Set the temperature alarm on the Inkbird to the range of 250°F-350°F. That way you’ll get an alarm if the temperature drops too low or gets too high. I haven’t tried it yet, but I’m sure you could add some small potatoes with the chicken before you smoke them to make a delicious side-dish with minimal extra effort. Calories: 220kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1730mg | Potassium: 159mg | Fiber: 1g | Sugar: 18g | Vitamin A: 792IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg Here Are a Few More Recipes That Go Well with Smoked Chicken ThighsChewy White Chocolate and Vanilla Blondies Seriously Good Vanilla Brownies – A.k.a. Blondies These rich, dense, cracked top vanilla brownies are made using a whole-egg meringue to give them the ultimate soft chew. Try not to eat them all at once! Check out this recipe This BBQ Bloody Mary Cocktail An Easy BBQ Bloody Mary Cocktail When you want a bloody mary, nothing else will do. This BBQ bloody mary is flavoured with some simple spices and gets a little extra sweetness from the bbq sauce. Check out this recipe Fall Off the Bone Grilled Ribs Fall off the Bone Ribs My ultimate recipe for actual fall off the bone ribs that will beat smoked ribs any day of the week. Brined, braised and finished over charcoal. Try these and you may never go back to smoked ribs! Check out this recipe How long does it take to smoke chicken on 350?How Long Does it Take to Smoke a Chicken at 350 Degrees? All you need is about 40 minutes to have smoked chicken breasts. No waking up at 2am to start the smoker with this one! It is so quick and easy!
How long does it take to Smoke Chicken Thighs at 375?When you're ready to smoke the chicken thighs, preheat your smoker to 375 degrees F (mine takes about 15 minutes to preheat). Place the chicken thighs on the smoker skin side-up and replace the cover. Cook for 45 minutes, or until the chicken thighs reach an internal temperature of 165 degrees F.
How long does it take to Smoke Chicken Thighs at 300 degrees?To smoke chicken thighs at 300 degrees, it takes about 1 – 1.5 hours (60 – 90 minutes). When using faster cook times, you will get less of the smoke flavor in your meat and the texture will be more similar to baking or roasting.
Can chicken thighs be cooked at 350?Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray. Arrange chicken thighs, skin-side up, on the prepared baking sheet. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.
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