Smoked Chicken Thighs

Step 1

Pat the chicken thighs completely dry with paper towels, rubbing both the skin side and the underside until no moisture remains, so the rub sticks properly.

Step 2

In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly combined with no brown sugar lumps.

Step 3

Rub the olive oil all over each chicken thigh on both sides, coating the skin and underside until glistening.

Step 4

Sprinkle the spice rub generously over all the oiled chicken thighs, patting gently so it adheres to the skin and flesh.

Step 5

Preheat your grill to medium-low heat (300–325°F), with charcoal or wood chips placed to one side for smoke if using charcoal.

Step 6

Place the chicken thighs skin-side up on the side of the grill away from direct heat, maintaining a gentle temperature with the lid closed.

Step 7

Smoke the chicken thighs for 30–35 minutes, undisturbed, until a meat thermometer inserted into the thickest part reads 165°F at the center.

Step 8

Remove the chicken thighs from the grill and let them rest on a cutting board for 5 minutes before serving, allowing the juices to redistribute.