These smoked chicken thighs are everything I want in a barbecue recipe... simple to prep, impossible to mess up, and flavorful enough that even my pickiest eater asked for thirds.

There’s nothing like the smell of seasoned chicken thighs hitting a hot smoker, the scent of applewood curling into the evening air, and the promise of a meal that feels like summer even on a weeknight.

This is one of those low-effort, high-reward meals that earns a permanent spot in our dinner rotation. I tossed these thighs on the smoker one slow Sunday afternoon, right as the sky started to darken. The scent of sweet smoke mingling with the first drops of summer rain? Pure magic.

These thighs came off juicy and rich, with just enough crisp on the skin to make them feel indulgent. A tangy, buttery mop sauce layered in even more flavor while keeping everything tender and moist. These are the kind of thighs that disappear fast... so maybe make a few extra.

Why You’ll Love These Smoked Chicken Thighs

Mouthwatering mop sauce: Tangy, buttery, a little sweet, and loaded with flavor.

Juicy every time: Dark meat thighs hold moisture like a dream.

Crisp, seasoned skin: That rub-to-fat ratio is fire.

Kid-approved: My daughter ate three. Need I say more?

Great for leftovers: Shred them, wrap them, reheat them... still delicious.

Ingredients

For the Chicken & Rub

• 6–8 bone-in, skin-on chicken thighs
• 1 tablespoon paprika
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 tablespoon olive or avocado oil

For the Mop Sauce

• ¾ cup apple cider vinegar
• ¼ cup apple juice
• 2 tablespoon butter
• 1 tablespoon Worcestershire sauce
• 1 tablespoon stone ground Dijon mustard
• 2 teaspoon brown sugar
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Tools I Actually Use

• Smoker: Traeger Pellet Grill
• Thermometer: AMMZO Meat Thermometer
• Basting brush or mop
• Sheet pan
• Saucepan (for mop sauce)

How to Make Smoked Chicken Thighs

Prep the Chicken: Pat the chicken thighs dry with paper towels. Rub lightly with oil, then coat all sides evenly with your dry rub mixture.

Make the Mop Sauce: Combine all mop sauce ingredients in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat.

Preheat the Smoker: Set your smoker to 250°F. I like applewood or hickory for this... they pair beautifully with the sweetness of the mop sauce and the richness of dark meat.

Smoke the Thighs: Place the thighs skin-side up on the smoker. Immediately brush with the mop sauce. Continue to mop every 30 minutes until the last 20 minutes of cooking.

Cook Until Tender: Smoke for 1.5 to 2 hours, or until internal temp reaches 180°F for optimal tenderness.

Crisp the Skin: For the last 15 minutes of cooking, turn the smoker up to 400°F and flip the chicken thighs skin side down to crisp.

Rest & Serve: Remove from the smoker and rest for 5–10 minutes. Serve hot... or sneak a bite cold straight from the fridge.

Tips for the Best Smoked Thighs

Don’t skip drying the skin. This helps the rub stick and encourages a better texture.

180°F is your magic number. Thighs shine when cooked beyond 165°F.

Layer the mop sauce. Mopping throughout builds a flavorful crust.

Make extra. These reheat beautifully, and they go fast.

Serving Suggestions

• Serve with loaded garlic herb mashed potatoes and southern-style green beans.
• Pair with smoked mac and cheese, smoked corn, or slaw.
• Shred leftovers for tacos, wraps, or BBQ chicken sandwiches.
• Add cold to lunch bowls or chop over salads.

Storage & Reheating Tips

Refrigerator: Store leftover smoked chicken thighs in an airtight container in the fridge for up to 4 days. Let them cool completely before sealing to avoid condensation (which softens the skin).

Freezer: To freeze, wrap each thigh tightly in foil or plastic wrap and place in a freezer-safe bag or container. Store for up to 2 months. For best texture, thaw overnight in the fridge before reheating.

Reheating:

• Oven: Preheat to 350°F, place thighs on a baking sheet, and cover loosely with foil. Bake for 15–20 minutes, or until heated through. For crisper skin, remove the foil during the last 5 minutes.
• Air Fryer: Heat at 375°F for 5–8 minutes, checking for doneness.
• Microwave: Not recommended if you want to preserve texture, but it works in a pinch... just cover with a damp paper towel and heat in 30-second bursts until warm.

More Smoker Recipes You’ll Love

If you’re firing up the smoker, don’t stop here. These reader-favorite recipes are perfect for your next backyard cookout or slow Sunday meal:

• Smoked Chicken Legs. Simple, juicy, and perfect for feeding a crowd.
• Smoked Pork Butt. Rich, flavorful pulled pork that’s worth the wait.
• Venison Kabobs with Summer Veggies. A wild twist on a grill classic.