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Close-up of smoked boneless chicken thighs with a caramelized barbecue glaze, crispy edges, and rich smoky seasoning on a white plate.

How to Make Perfect Smoked Boneless Chicken Thighs

Calista
Savory, tender, and smoky, these smoked boneless chicken thighs are the ultimate combination of convenience and flavor.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American, BBQ
Servings 4
Calories 220 kcal

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.
Keyword Smoked Boneless Chicken Thighs, Smoked Chicken Thighs Boneless