Smoked Chicken Thighs Recipe

1h 45m

Packed full of dark meat flavour and glazed with a sweet and tangy barbecue sauce, these smoked chicken thighs will be a hit.



8 chicken thighs
handful hickory, oak or pecan wood chunks

Seasoning Blend

2½ tablespoons dark brown sugar
2½ tablespoons paprika
1 tablespoon salt
1 teaspoon black pepper
⅛ teaspoon celery seed powder

Barbecue Sauce

1 cup ketchup
¾ cup brown sugar
2 tablespoons molasses
2 tablespoons white vinegar
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1¼ teaspoons salt


  1. Preheat your smoker to 150°C.
  2. Combine dark brown sugar, paprika, salt, black pepper and celery seed powder in a bowl, mixing with your fingers to break up any lumps.
  3. Lightly season chicken thighs on both sides with the seasoning blend.
  4. Place the chicken thighs in your smoker with 2 to 3 wood chunks on top of the hot coals.
  5. Cook until the internal temperature of the chicken reaches about 75°C, about 1½ hours.
    HOT TIPUse an instant read thermometer to determine the internal temperature of the chicken.
  6. While the chicken is cooking, combine all barbecue sauce ingredients in a saucepan and simmer for 10 minutes.
  7. Glaze the chicken with barbecue sauce about 15 minutes before it is done cooking.
  8. Once the chicken has reached its target temperature, remove from your smoker and let rest at room temperature for 10 minutes. Serve with a side of barbecue sauce.

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