Budget-friendly and full of flavor, these Bone-In Smoked Chicken Thighs on the Pellet Grill are the perfect choice for your next cookout or weekday dinner, utilizing your pantry ingredients!

Smoked Chicken Thighs are one of our go-to recipes on the smoker or pellet grill, pairing them with Grilled Corn on the Cob and even some Smoked Asparagus is a wonderful meal. I love a good chicken thigh recipe because sometimes you can get them on sale at the store, especially the skin-on and bone-in version, which makes for a great frugal family meal. If you want to make these as boneless, skinless chicken thighs, check out this recipe for the pellet grill boneless chicken thighs.

These Smoked Chicken Thighs should be added to your list of Pellet Grill Recipes, right along with the Smoked Mac and Cheese.

What you will love about this pellet grill recipe:

Budget Friendly with loads of Flavor!
Easy to make gluten-free!
Crispy skin with juicy meat that cooks low and slow.
Simple Ingredients right in your pantry!
Perfect for meal prep, summer cookouts, or weeknight dinners!

Ingredients Needed for Bone-In Chicken Thighs:

Bone-In Skin-On Chicken Thighs
Fresh Thyme
Fresh Oregano
Brown Sugar
Boiling Water
Apple Cider or Apple Juice
Apple Cider Vinegar
Soy Sauce or Gluten-Free Soy Sauce
Kosher Salt
Black Pepper
Paprika
Garlic Powder
Onion Powder
Cayenne Pepper
Olive Oil

Step by Step Instructions for Bone-In Smoked Chicken Thighs:

Add all brine ingredients to a medium-sized bowl. The mixture should be cooled to room temperature.
Add the chicken thighs to a large zipper bag, and pour the brine over the chicken thighs. Seal and place in the fridge for up to 24 hours.
Combine all the dry rub seasoning ingredients into a mixing bowl.
Remove the chicken thighs from the brine and pat dry.
Trim off any excess fat from the chicken thighs. Drizzle them with olive oil and coat both sides with the seasoning, pressing it to evenly coat.
Preheat the smoker to 180°F.
Place the chicken thighs directly on the smoker and smoke for 1 hour at 180°F.
Increase the temperature to 350°F and roast until, with a probe or meat thermometer, the internal temperature reaches 165°F. This usually takes about 30-45 minutes.
Remove from the smoker and cover loosely with foil. Allow to rest for 15 minutes before serving.
Store leftovers in the fridge.

Find the full recipe in the printable recipe card below.

Do you have to use brine for smoked chicken thighs?

You do not have to brine the chicken before smoking it; however, in this recipe, I am using a brine, which I do think is absolutely a wonderful addition to chicken. When the chicken is brined first, it brings out a substantial amount of flavor and makes the chicken extra juicy and moist.

The brine can be prepared earlier in the day or the night before, and then the chicken can sit in it overnight or up to 24 hours before serving. This would be done just as you would with marinated chicken.

We have found the brine to be a beneficial addition to smoking chicken thighs. It gave it such a great flavor that it definitely made it worth adding to the chicken thighs.

What pellets should you use for Smoked Chicken Thighs?

The flavor of the pellets will directly enhance the chicken. If you want the flavor to have a sweet, smoky taste, then choose cherry or apple wood. For a more smoky flavor and taste, choose mesquite or hickory. We typically go for a blend, which provides a variety of flavors.

Do you need to add sauce to Smoked Chicken Thighs?

These chicken thighs have a great flavor and taste without the sauce; however, they are great served with your favorite barbecue sauce too. We like to use the Apple Habanero from Head Country or our homemade barbecue sauce.

Tips for Making Smoked Chicken Thighs:

When making any meat on the smoker, a probe or meat thermometer is a must-have. The times will vary because each smoker is different; however, the best way to measure when the meat is done is with a meat thermometer.

The meat thermometer does not have to be super expensive. I use this one linked here for at least 4 years now, almost daily, and it still looks as good as it did new!

Use an instant-read thermometer.
Add BBQ Sauce when serving!
If they look a little dry, you can also add sauce while cooking toward the end of the cooking time.
Serve with your favorite sides!

How do you store leftover smoked chicken thighs?

Once fully cooled, store the leftover chicken in an airtight container in the refrigerator for up to 4 days. When ready to reheat, heat in the air fryer at 330 degrees F for 2-3 minutes, spritz with olive oil spray to keep the skin crisp.

Want to grill these? Check out these Pellet Grilled Chicken Thighs.

Serve these with Potato Salad or Broccoli Salad.

Enjoy this delicious and tender chicken that has bold flavor and crispy skin! It’s an easy recipe to repeat all year long!