Getting the technique right is often the key to great barbecue. Chicken thighs are naturally forgiving, and with steady heat, smoke, and attention, they cook consistently and stay juicy every time. The sweet and smoky spice rub in this recipe adds just enough depth of flavor without overpowering the chicken. Chicken thighs that are cooked to 175 to 180°F internal temperature become safely cooked with juicy meat and properly crisp skin. If you like barbecue that’s bold but not heavy, this is a recipe and cooking method you’ll return to often.
Smoked Chicken Thighs FAQs
Chicken thighs smoke well at 275 to 300°F, a temperature range that allows for good smoke flavor while helping the skin render its fat and crisp up properly.
For the best texture, cook chicken thighs to 170 to 175°F. Dark meat benefits from slightly higher doneness temperatures than white meat, so the dark meat’s connective tissue can soften to improve tenderness and mouthfeel.
When cooking at 275 to 300°F, bone-in chicken thighs typically take about 1 1/2 to 2 hours to reach proper doneness.
Sugars can burn at high temperatures, but turbinado sugar has larger crystals and a slightly higher heat tolerance, making it suitable for moderate smoking temperatures of 275 to 300°F.
It helps! A light coating of oil helps the seasoning adhere evenly and promotes more consistent browning.
