Hey y’all! If you’re on the hunt for a mouthwatering BBQ dish that’s equal parts juicy, smoky, and packed with flavor, these Smoked Boneless Chicken Thighs are about to become your new go-to recipe. They’re perfect for summer cookouts, cozy family dinners, or meal prepping for the week. With a smoky aroma, succulent texture, and irresistible taste, you won’t believe how easy they are to make. Let’s get cooking!
Why You’ll Love This Smoked Boneless Chicken Thighs Recipe
- Quick prep with big, bold flavors that impress every guest.
- Stays incredibly juicy thanks to the boneless thighs and low-slow smoking.
- Customizable spice blend for mild or spicy palates.
- Perfect for meal prep—leftovers taste just as amazing!
- Pairs beautifully with all your favorite BBQ sides.
Ingredients for Smoked Boneless Chicken Thighs
- 2 lbs boneless, skinless chicken thighs (about 8 pieces)
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp cayenne pepper (optional for heat)
- Wood chips or pellets (hickory, apple, or cherry recommended)
How to Make Smoked Boneless Chicken Thighs
Step 1: Prep the Chicken Thighs
Trim any excess fat from the chicken thighs and pat dry with paper towels. Place them in a large bowl or zip-top bag.
Step 2: Season Thoroughly
In a small bowl, whisk together smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cumin, chili powder, and cayenne (if using). Drizzle olive oil over the thighs, then sprinkle the seasoning blend all over, tossing or rubbing to coat evenly. Let marinate for at least 30 minutes (or up to overnight in the fridge).
Step 3: Preheat the Smoker
Preheat your smoker to 250°F (121°C). Add wood chips or pellets of your choice. For a subtle sweetness, try apple or cherry wood; hickory provides a classic BBQ punch.
Step 4: Smoke the Chicken Thighs
Place the thighs directly on the smoker grates, leaving space between each piece. Close the lid and smoke for 1.5 to 2 hours, or until the internal temperature reaches 175°F (80°C) for juicy, tender chicken. Flip halfway through for even cooking.
Step 5: Rest and Serve
Transfer the smoked boneless chicken thighs to a platter, tent loosely with foil, and let them rest for 5-10 minutes before slicing and serving.
Notes for Perfect Smoked Boneless Chicken Thighs
- For best results, use a reliable meat thermometer (learn more about thermometers).
- Don’t skip the resting time—this keeps juices locked in.
- Try different wood varieties for unique flavors—see this wood flavor guide.
Variations for Smoked Boneless Chicken Thighs
- Spicy Sriracha: Add 2 tbsp sriracha to the marinade for a fiery kick.
- Herbed Lemon: Replace chili and cumin with 1 tbsp chopped fresh thyme and 2 tsp lemon zest.
- Asian-Inspired: Swap brown sugar for honey and add 1 tbsp soy sauce and 1 tsp ground ginger.
Equipment Needed for Smoked Boneless Chicken Thighs
- Smoker or pellet grill (smoking basics here)
- Meat thermometer
- Large bowl or resealable bag
- Tongs
- Sharp knife
Storage Instructions for Smoked Boneless Chicken Thighs
Store leftover smoked boneless chicken thighs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, place in a 300°F (150°C) oven until warmed through, about 10 minutes.
Serving Suggestions & Pairings
- Serve with creamy coleslaw, garlic mashed potatoes, or grilled corn on the cob.
- Slice and add to salads, sandwiches, or wraps for a smoky protein boost.
- Pair with a crisp lager or chilled iced tea for the ultimate BBQ meal.
Pro Tips for Smoked Boneless Chicken Thighs
- Let chicken come to room temperature before smoking for even cooking (why this matters).
- Lightly oil the grates to prevent sticking and ensure beautiful grill marks.
- Finish with a brush of your favorite BBQ sauce during the last 10 minutes for a sticky, glazed finish.
Smoked Boneless Chicken Thighs FAQ
Can I use bone-in thighs instead?
Absolutely! Bone-in thighs will require a bit more time—plan for 2 to 2.5 hours, and ensure the internal temp hits 175°F (80°C).
What’s the best wood for smoking chicken?
Fruit woods like apple, cherry, or pecan are amazing with chicken, but hickory is perfect for a stronger smoky flavor.
Do I need to brine the chicken first?
It’s optional since thighs are naturally juicy, but a simple brine can add extra flavor and moisture if you have time!
Prep Time: 10 minutes (plus 30 min marinate) | Cook Time: 1.5-2 hours | Total Time: 2-2.5 hours
Ingredients
- 8 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
Instructions
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1Preheat your smoker to 250°F (120°C) and prepare wood chips or pellets for smoking.
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2Pat the chicken thighs dry with paper towels and place them in a large bowl.
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3Drizzle olive oil over the chicken thighs and toss to coat evenly.
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4In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
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5Rub the spice mixture all over the chicken thighs, ensuring each piece is well coated.
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6Place the chicken thighs on the smoker grates and smoke for 1 hour 30 minutes, or until the internal temperature reaches 175°F (80°C) and the thighs are tender and juicy. Let rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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