If you are searching for a dish that perfectly balances rich, smoky flavors with a tangy-sweet finish, look no further than this Smoked Chicken Thighs with BBQ Glaze Recipe. Imagine succulent chicken thighs slow-smoked to juicy perfection, kissed by a deeply flavorful dry rub and finished with a glossy, sticky BBQ glaze that adds a mouthwatering punch. This recipe delivers that unbeatable combination of smoky aroma and barbecue bliss that transforms simple chicken thighs into a celebrated crowd-pleaser. Whether you’re hosting a weekend cookout or craving a hearty dinner with flair, these smoked chicken thighs will quickly become your go-to favorite.
Ingredients You’ll Need
These ingredients are delightfully straightforward yet crucial for creating layers of texture, flavor, and color in this dish. Each element plays its unique role from seasoning to caramelizing in the final BBQ glaze.
- 2 pounds bone-in, skin-on chicken thighs: The skin keeps the meat juicy during smoking and crisps beautifully, while bone-in enhances flavor depth.
- 1/4 cup easy dry rub: A blend of spices that infuses the chicken with sweetness, smokiness, and a gentle kick—your flavor foundation.
- 1/2 cup of your favorite BBQ sauce: This adds the glossy, saucy finish that brings all those smoky spices together in harmony.
- Extra BBQ sauce for serving: Because a little extra drizzle never hurts and amps up that saucy goodness at the table.
How to Make Smoked Chicken Thighs with BBQ Glaze Recipe
Step 1: Preparing Your Grill and Chicken
Set your pellet grill to a steady 275 degrees to create the perfect low-and-slow environment that gently cooks the chicken, locking in moisture while infusing that signature smoky flavor. Meanwhile, trim any excess skin from the edges for an even cook and better texture. Pat the chicken thighs dry with paper towels—this helps the dry rub stick and ensures crispier skin.
Step 2: Applying the Dry Rub
Generously coat each chicken thigh with the dry rub, making sure every nook and cranny is covered. This layer of seasoning is where your first burst of flavor comes alive, creating a tasty bark as the chicken smokes.
Step 3: The Smoking Process
Place the chicken thighs skin side up on the grill grates. Smoke them low and slow for about 60 minutes or until the internal temperature reaches 165 degrees. This step is crucial as it melds the smoky aroma with the seasoned skin, producing that irresistible scent and taste.
Step 4: Adding the BBQ Glaze
Brush the chicken thighs with your favorite BBQ sauce and continue smoking for another hour. Watch as the glaze turns shiny and caramelizes, developing layers of sticky sweetness and tang. Cook until the internal temperature is between 170 and 175 degrees for ultimate doneness and tenderness.
Step 5: Resting and Serving
Once off the grill, allow the chicken to rest for 5 to 10 minutes. This rest period lets the juices redistribute inside the meat, ensuring every bite is juicy and flavorful. Serve with extra BBQ sauce on the side for those who love to double down on that flavor.
How to Serve Smoked Chicken Thighs with BBQ Glaze Recipe
Garnishes
Simple garnishes like fresh chopped parsley or cilantro can add a pop of green and a hint of freshness that contrasts beautifully with the smoky chicken and rich BBQ glaze. For an extra touch, sprinkle with toasted sesame seeds or thinly sliced green onions to elevate the presentation and texture.
Side Dishes
This dish pairs incredibly well with classic BBQ sides such as creamy coleslaw, tangy baked beans, or buttery cornbread. Roasted vegetables or a crisp garden salad can add balance and a fresh crunch if you want to lighten the meal.
Creative Ways to Present
For a fun twist, serve the smoked chicken thighs over a bed of smoky mac and cheese or chopped up in soft sandwich buns with slaw and pickles for a BBQ chicken sandwich. Using wooden skewers to serve individual portions can add a casual yet charming vibe to any gathering.
Make Ahead and Storage
Storing Leftovers
After enjoying your smoked chicken thighs, wrap any leftovers tightly in foil or place them in an airtight container. Refrigerate and consume within 3 to 4 days to retain the best flavor and texture.
Freezing
To keep the smoky goodness longer, freeze leftover chicken in freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. They will last up to 3 months and can be thawed in the fridge overnight before reheating.
Reheating
Reheat gently in the oven at 325 degrees, wrapped in foil to keep the chicken moist, or use a microwave on a lower setting with a damp paper towel over the top. Adding a splash of BBQ sauce while reheating helps revive that fresh-off-the-grill flavor.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless thighs can work, but bone-in skin-on offers better flavor and juiciness. If using boneless, adjust the smoking time as they cook faster.
What type of wood is best for smoking chicken?
Fruitwoods like apple, cherry, or hickory are excellent choices as they impart a subtle sweetness and complement the BBQ glaze without overpowering the chicken.
How do I know when the chicken is done?
The safest way is to use a meat thermometer. The chicken thighs should reach an internal temperature of 170 to 175 degrees for perfectly tender, safe-to-eat meat.
Can I prepare the dry rub in advance?
Absolutely! Making your dry rub ahead of time lets the flavors mature, and it saves time on the day of cooking.
Is this recipe suitable for grilling instead of smoking?
You can grill the chicken thighs, but slow smoking at a lower temperature is key to achieving the tender texture and deep smoky flavor that defines this recipe.
Final Thoughts
There is something incredibly satisfying about preparing and savoring the Smoked Chicken Thighs with BBQ Glaze Recipe. Its blend of smoky, sweet, and savory notes offers a comforting yet exciting eating experience that will have you reaching for seconds. Trust me, once you try it, this recipe will become a staple in your rotation and a favorite to share with friends and family. So fire up that grill, grab your dry rub and BBQ sauce, and get ready to create magic on your plate.
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Smoked Chicken Thighs with BBQ Glaze Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
Description
This recipe for smoked chicken thighs delivers tender, flavorful poultry infused with smoky goodness. Coated with a savory dry rub and finished with a tangy BBQ sauce, these chicken thighs are slow-smoked on a pellet grill until perfectly juicy and cooked through. Ideal for a hearty dinner or weekend cookout, this method ensures a crispy skin and moist interior with a deep smoky flavor.
Ingredients
Chicken
- 2 pounds bone-in, skin-on chicken thighs
Seasoning
- 1/4 cup easy dry rub (blend of spices such as paprika, garlic powder, onion powder, salt, pepper, and brown sugar)
Sauce
- 1/2 cup your favorite BBQ sauce, plus more for serving
Instructions
- Preheat Grill: Set the pellet grill temperature to 275 degrees Fahrenheit to prepare for smoking the chicken thighs evenly.
- Prepare Chicken: Trim any excess skin from the edges of the chicken thighs to prevent uneven cooking and flare-ups.
- Dry Rub Application: Pat the chicken thighs dry with paper towels to help the rub stick better, then thoroughly coat all sides of the thighs with the dry rub mix for full flavor penetration.
- Initial Smoking: Place the chicken thighs on the grill skin side up and smoke them for about 60 minutes, monitoring until the internal temperature reaches 165 degrees Fahrenheit to ensure safe cooking.
- BBQ Sauce Finish: Brush the thighs with barbecue sauce, then continue smoking for another hour or until the internal temperature reaches between 170 and 175 degrees Fahrenheit for caramelized sauce and tender meat.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 to 10 minutes to allow juices to redistribute, then serve with extra BBQ sauce on the side.
Notes
- Maintain consistent grill temperature to ensure even smoking and cooking.
- Use a meat thermometer to accurately check internal temperature for food safety.
- Allow resting time to keep the chicken juicy and flavorful.
- Optional: Customize the dry rub to your taste preference by adjusting spices.
- Keep skin side up during smoking for crispy skin and tender meat.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
