How to Make Perfect Smoked Boneless Chicken Thighs
Savory, tender, and smoky, these smoked boneless chicken thighs are the ultimate combination of convenience and flavor.
Equipment
- Smoker (electric, pellet, or charcoal)
- Wood chips or pellets (e.g., hickory, apple, cherry)
- Meat thermometer
- Tongs or spatula
- Airtight container or zip-top bag (for storage)
Ingredients
- 2 –3 pounds boneless chicken thighs
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Optional: chili powder, cayenne pepper, fresh herbs, citrus zest
Instructions
- Pat Dry: Gently pat the chicken thighs with paper towels.
- Oil & Season: Drizzle thighs with cooking oil, then rub in salt, pepper, paprika, garlic powder, and onion powder (plus any optional spices).
- Preheat Smoker: Set the smoker to 225°F (or 250°F if you prefer a quicker cook).
- Smoke: Place thighs on the smoker and close the lid. Smoke until they reach an internal temp of 165°F (about 1–2 hours, depending on thickness).
- Rest & Serve: Let the thighs rest for about 5 minutes before slicing or serving.
Notes
For best results, use a meat thermometer to ensure the internal temperature hits 165°F. Adjust seasonings and wood chips to taste.