Smoked Bone-In Chicken Thighs

Bone-in, skin-on chicken thighs smoked at 275°F, then finished with an optional tacky BBQ glaze.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil or yellow mustard, as a binder
• ½ cup BBQ sauce, optional glaze
• Apple, cherry, or pecan wood

Dry Rub

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon chili powder or cayenne, optional

Instructions

1. Heat the smoker to 275°F using apple or cherry wood. Trim loose, excessive skin or fat from the underside of the thighs and pat the chicken skin thoroughly dry.
2. Mix the dry rub. Lightly coat the chicken with olive oil or mustard, then generously season all sides, pulling the skin back slightly to season the meat underneath before smoothing it back into place.
3. Place the thighs directly on the grates, skin-side up. Smoke undisturbed for about 45–50 minutes, until the internal temperature reaches 165°F.
4. Brush the skin evenly with BBQ sauce, if using. Close the smoker and cook another 10–15 minutes, until the thickest part reaches 175–185°F and the sauce sets into a tacky glaze.
5. Remove the chicken and rest for 5–10 minutes before serving.

Notes

• Check the temperature at the thickest part of the thigh, away from the bone.
• Dry skin helps the finished chicken crisp more effectively.