Saturday, June 23, 2012

Smoked Chicken Thighs

This is my take on an excellent post over on The Hog Blog. For BBQ competitions they use bone-in, skin-on thighs. For us, at home, we use boneless skinless thighs. It's my go-to cut of chicken. Chicken breasts are tasteless, can have a funky texture, and have you noticed... they keep getting bigger and bigger? That can't be a good thing.

Anyway. This is a simple recipe for great tasting thighs.

You can also make this on your grill, just use indirect heat and try to keep the temp between 250 and 275 F.

Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 2 1/2 hours
Printable Recipe


  • 1 large package boneless skinless chicken thighs (around 3 pounds)
  • Your favorite BBQ or spice rub (I used Dizzy Pig Swamp Venom)
  • 1/2 stick butter
  • Your favorite BBQ sauce  (I used Blues Hog Original)

1. Fire up your smoker to 275 F.

2. Trim any extra fat off of the thighs. Place into 2 aluminum pans. Sprinkle one side of the thighs with rub. Flip and sprinkle the other side.

3. Top each thigh with a pat of butter. Cover with foil and place on smoker and cook for 1 hour.

4. Remove foil and cook another hour.

5. Brush BBQ sauce over tops of thighs. Return to smoker, uncovered, for another 30 minutes or until the sauce has thickened.

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