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Smoked chicken thighs

Smoked Chicken Thighs

01/14/2026|by Jason Klein

Winter has a way of sharpening focus around the grill, where colder air rewards patience and steady heat. Smoked Chicken Thighs fit that season perfectly, offering rich flavor, crisp skin, and a process that feels grounded even on the shortest days of the year. As a new calendar begins, this cook leans into low temperatures outside while letting hardwood smoke do the heavy lifting inside the firebox. Dark meat thrives under gentle heat, staying juicy while picking up layers of seasoning that feel right for winter gatherings.

Chicken thighs bring reliability to cold-weather cooking. Their higher fat content allows them to withstand longer cook times without drying out, making them ideal for smoking during winter grilling sessions. A balanced rub builds a savory crust, while indirect heat allows the skin to tighten and finish clean. Instead of rushing the process, this approach rewards restraint, letting smoke settle slowly into each bite. The result feels hearty without being heavy, making it easy to serve on game days, quiet weekends, or casual weeknight meals cooked outdoors.

This recipe reflects the kind of food that keeps people coming back to the grill year-round. Thoughtful seasoning, controlled airflow, and steady temperatures turn a familiar protein into something memorable. TrueFlame grills support that rhythm with consistent heat control and ample space for indirect cooking, even when winter weather adds a challenge. Smoking chicken during colder months also keeps outdoor routines alive, turning the backyard into a place that still earns use long after summer fades.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social platforms. His award-winning rubs and cookbook are available directly through BigSwedeBBQ.com, offering more ideas designed for cooks who value smoke, balance, and year-round outdoor meals.

Serves 4-5

Smoked Chicken Thighs Ingredients

  • 9-10 chicken thighs
  • Brine (water, salt, sugar, and poultry rub) or injection (chicken stock and poultry rub)
  • Poultry rub
  • Glaze (one-third BBQ sauce, one-third Agave honey, and one-third apple juice)

Smoked Chicken Thighs Directions

  1. The first thing you have to do is trim the chicken. You want uniform-looking pieces about the same size. They will cook more evenly and also look better when you serve them. Start by cutting the skin off each thigh. Be careful not to tear the skin.
  2. ​After you cut off the skin, cut the thighs into uniform pieces, turn the thigh over, and then cut away muscle along the back of the thigh bone, you can decide whether to remove the thigh bone.
  3. I like to brine or inject my thighs. You can either use a simple brine of water, salt, and sugar, or mix your own to add flavor to the chicken thighs. When I inject, I use chicken broth and Butcher BBQ Bird Booster, and when I make a brine, I normally use water, salt, sugar, and some of the Bird Booster. Let the chicken thighs rest in the brine for a couple of hours while you trim the skin.​
  4. Scrape excess fat off the skin. I usually put the skin in the fridge or freezer for a while to make the fat more solid. Then I use a boning knife to cut the fat off first. After removing the thick layer of fat, I scrape off the rest with my chef's knife. Be careful not to tear the skin. You want the skin to be translucent. You want the skin to be slightly smaller than the thigh, but it should wrap around the skin, fully covering the front and most of the back. Season the chicken slightly with your base rub. I like something with a bit of heat under the skin and for the back of the thigh.
  5. It is now time to reattach the skin to the thigh. I prefer to use meat glue because it creates a stronger bond between the thigh and the skin. Sprinkle about a teaspoon of meat glue into the piece of skin, then sprinkle some on the thigh as well. You don't have to worry about the thigh taking on a weird flavor. Meat glue is flavorless when you cook with it. Wrap the skin around the thigh, and wrap it in plastic wrap to ensure the glue binds effectively. Put in refrigerator for at least 4 hours.
  6. ​Apply your second rub to the skin. I prefer a cherry rub because it gives the thigh a very nice color.
  7. Make sure that the smoker has reached about 250 degrees Fahrenheit. I use apple or cherry wood chunks for smoking chicken thighs. Make sure the dirty smoke has worn off and that your smoker is producing clean, thin, blue smoke from the chimney.
  8. Place the chicken thighs in a pan on top of slices of butter. I use about two tablespoons of butter per thigh. Smoke until the thighs reach 160 degrees. Baste frequently with butter.
  9. While the thighs are smoking, mix your glaze. I use one-third BBQ sauce, one-third Agave honey, and one-third apple juice. Sometimes I add a couple of other things for flavor, like fruit jelly or seedless marmalade.
  10. When the thighs reach 160 degrees, dip them in the glaze and return them to the smoker. Smoke until they reach 165, and the glaze gets a little bit caramelized. Take them off the smoker, then let them sit under foil and rest for about 10 minutes.
  11. After the thighs have rested, you should have extremely moist chicken thighs with wonderful bite-through skin. A little smoke, a little heat, and a lotta sweet—just like a chicken thigh should taste!!

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com