how long should i smoke chicken thighs

How Long Should I Smoke Chicken Thighs? A Complete Guide

Chicken thighs are an underrated but delicious cut of meat that are perfect for smoking. When properly smoked, chicken thighs become incredibly moist, tender and flavorful. However, knowing exactly how long to smoke chicken thighs can be tricky. The cooking time depends on several factors like the size of the thighs, whether they are bone-in or boneless, the temperature of your smoker, and more.

In this comprehensive guide, we’ll walk through everything you need to know to smoke juicy, delicious chicken thighs every time.

Why Smoke Chicken Thighs?

Before jumping into cook times let’s first go over why smoking chicken thighs is such a great idea in the first place

• Chicken thighs are very forgiving and hard to overcook since they have more fat and connective tissue compared to chicken breasts. This makes them ideal for beginner smokers.

• They are inexpensive and provide a lot of meat and flavor for the price.

• The skin gets wonderfully crispy when smoked properly.

• The meat has a rich, savory taste when infused with smoke.

• Chicken thighs pair well with all kinds of wood smoke flavors from hickory to apple to mesquite.

• Smoked chicken thighs make amazing sandwiches, tacos, salad toppers and more.

Tips for Preparing Chicken Thighs for Smoking

Properly preparing your chicken thighs before smoking will help ensure the best results:

• Start by rinsing the chicken and patting it completely dry. Any excess moisture will prevent the skin from crisping up.

• Trim off any loose skin or fat. This allows the smoke and seasoning to better penetrate the meat.

• Apply a dry rub or marinade. Let it penetrate the meat for at least 30 minutes or preferably overnight in the fridge.

• Lightly coat the thighs in oil or butter before smoking. This promotes browning.

• For extra crispy skin, carefully separate the skin from the meat and rub the seasoning mix directly onto the meat before replacing the skin.

How Long to Smoke Bone-In, Skin-On Chicken Thighs

For bone-in thighs with the skin on, the general rule of thumb is:

• Smoke at 225-250°F for approximately 1.5 hours
• Smoke at 275°F for around 1 hour

The smoking time can vary a bit based on the exact size and thickness of the thighs. A good tip is to monitor the internal temperature of the largest thigh using a digital meat thermometer.

You’ll want to smoke the thighs until they reach an internal temp of at least 165°F. The meat will be safe to eat at this point. For the juiciest, most tender results, smoke until 170-175°F.

The skin should be nicely browned and crispy at these final temperatures. If after 1-1.5 hours the skin still seems rubbery or pale, turn up the heat to 300-325°F for the last 15-30 minutes of smoking time.

How Long to Smoke Boneless, Skinless Chicken Thighs

For boneless, skinless thighs, the cooking times are a little faster since there is no bone or skin to crisp up:

• At 225°F, smoke for around 1 hour or until 165°F internal temp.

• At 250°F, check after 45 minutes. They should reach 165°F.

• At 275°F, check boneless thighs after 30-40 minutes.

Without the skin, boneless thighs are a little more prone to drying out. Spritzing them with apple juice or broth every 45-60 minutes will help keep them moist. And as always, use a meat thermometer to confirm doneness instead of relying solely on cook times.

Tips for Maximizing Flavor

Beyond cooking times, there are some additional tips that will help you maximize flavor and moisture when smoking chicken thighs:

• Use a water pan in your smoker to add humidity. This will keep the meat juicy.

• Try different wood types like hickory, apple, cherry, pecan, etc. The wood smoke imparts lots of flavor.

• Brining the thighs for 1-2 hours before smoking helps them retain moisture.

• Injecting or marinating the thighs will make the meat even more flavorful.

• Resist opening the smoker repeatedly. This causes heat and smoke loss.

• Let the thighs rest for 10 minutes before serving so the juices redistribute.

• Serve smoked thighs with bbq sauce on the side for dipping.

How to Reheat Leftover Smoked Chicken Thighs

One of the bonuses of smoking chicken thighs is that the leftovers reheat wonderfully. Here are some reheating methods:

• Place in a baking dish, cover with foil and reheat in a 300°F oven until warmed through, 15-20 minutes.

• Chop or shred the smoked chicken thighs and reheat in bbq sauce or chicken broth to add moisture.

• Quickly pan fry over medium heat just to warm, 3-5 minutes per side.

• Chop and add to soups, chili, pasta dishes, etc. The smoky flavor will carry over nicely.

As you can see, smoking chicken thighs requires a little finesse, patience and temperature monitoring to get perfect results. But it’s a very rewarding technique that’s worth the effort. So grab your favorite barbecue rub, wood chips and digital thermometer, and get ready for some of the most delicious, succulent smoked chicken you’ve ever tasted! Just follow the guidelines above for ideal cook times based on the specifics of your recipe. Happy smoking!

When smoking chicken thighs, it’s generally recommended to cook them skin-side up for the majority of the time and avoid flipping them, especially if you’re aiming for crispy skin, according to multiple recipe sites. Flipping them can prevent the skin from developing that desired crispiness.