Smoked Chicken Thighs

Posted on 12/15/2024

Posted by Ava

Four crispy, seasoned smoked chicken thighs resting on a wooden cutting board.

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Smoked chicken thighs, when smoked to perfection, are a cherished possession of backyard barbecues, and there is no better way to carry out this process than on a Traeger or wood pellet grill. When this recipe is put in motion, there lies a certain magic: the marriage of deep smoky flavor with succulent juicy meat and crispy skin. Very much, from the big gathering to a table of one, these thighs will surely take center stage. The balance of smoke and crispy-herbaceous goodness is an experience for one’s palate, to say the least.

This guide will take you through smoke-seasoned Traeger chicken thighs, including a marinade for flavor and an easy smoking method to nail every single note. I’m going to hold your hand through every step, ensuring that every single time, your chicken comes out near-perfect. Let’s get that thing hot and ready!

Why Traeger Smoked Chicken Thighs Are So Good

Smoked chicken thighs garnished with orange slices, served with grilled vegetables on the side.

Chicken thighs are great for being excellent-smokers, tasty, and juicy enough to withstand prolonged cooking. Surprisingly cooking in an open flame on a Traeger or pellet grill adds an extra dimension where steady heat along with wood smoke complements the thighs with a rich and irresistible flavor. On top of it, the precision of a pellet grill allows for even cooking of chicken optimized for texture in every bite. Throw in a citrusy and zesty marinade alongside, and you now have a dish that is straight-up next level. In fact, the more smoky taste comes from the marinade, which helps elevate the flavor to another level.

What You’ll Need

Ingredients

Chicken thighs (bone-in, skin-on): These are essential for maximum flavor and texture.
Olive oil: Helps the marinade coat the chicken evenly.
Lemon juice and zest: Adds brightness and acidity.
Orange juice: Brings a subtle sweetness that complements the smoke.
Garlic (crushed): Because everything’s better with garlic.
Fresh rosemary: Adds a woodsy, aromatic touch.
Sea salt and black pepper: For seasoning balance.
Chipotle pepper and cayenne pepper: A kick of heat for bold flavor.

Equipment

Traeger grill or any wood pellet smoker.
Large bowl for the marinade.
Gallon-sized resealable bag.
Meat thermometer (to check the internal temperature).

How to Make Traeger Smoked Chicken Thighs

1: Make the Marinade

A jar of herb-infused marinade with thyme leaves, ready for use.

In an extra-large bowl, pour in the olive oil along with lemon juice and zest, orange juice, crushed garlic, rosemary, sea salt, black pepper, chipotle, and cayenne. All these citruses and spicy spices will create an uplifting, bold, and flavorful marinade.

2: Marinate the Chicken

Chicken pieces being marinated in a flavorful herb marinade with fresh thyme leaves.

One at a time, each chicken thigh is dipped into the marinade to coat it well. The thighs are transferred to a large gallon-sized, resealable plastic bag, where any remaining marinade can be added. The air is squeezed out, the bag is tightly sealed, and placed into the refrigerator for a couple of hours. To maximize flavor, let the chicken marinate thoroughly overnight to absorb the flavors.

3: Smoke at a Low Temperature

Preheat your Traeger or pellet grill to 200°F and let it heat up for about 15 minutes. Place the marinated chicken thighs directly on the grill grates, skin-side up. Use the super smoke setting for added smoky flavor and let the chicken smoke for 20 minutes. Hold onto the leftover marinade—it’ll come in handy later.

4: Turn Up the Heat

Grilled chicken thigh being lifted off the grill with tongs, smoke rising.

The grill temperature should be set to 375°F after the first smoke. Let the chicken thighs cook further for 30 minutes at this temperature so that some fat will be rendered, and the skin can be slightly crisped while the meat will remain juicy.

5: Baste and Crisp the Skin

Grilled chicken thigh being lifted from the grill with tongs, showcasing a crispy, golden-brown skin.

For the final step, turn the temperature up again to 400°F. Brush the chicken thighs generously with the leftover marinade and flip them skin-side down on the grill. Let them cook for about 5 minutes, or until the skin is crispy and golden brown.
Check the internal temperature using a meat thermometer for accuracy. The chicken should register between 165°F and 180°F in the thickest part to ensure it’s fully cooked and tender.

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Tips for Success

Marinate longer for more flavor: While a few hours will work, letting the chicken marinate overnight makes a big difference.

Use a thermometer: Don’t rely on guesswork. An instant-read thermometer ensures perfectly cooked chicken every time.

Don’t skip the basting: Brushing on the marinade at the end enhances flavor and gives the skin a caramelized finish.

Experiment with wood flavors: Traeger’s wood pellets come in a variety of flavors. Hickory is bold and smoky, while apple or cherry wood gives a sweeter, milder flavor.

Nutritional Benefits of Smoked Chicken Thighs

Chicken thighs are not only great to eat but are also very nutritious food your body will be grateful for. Now the story is suddenly glowing once again, so let’s fill you in on the deal.

Packed with Protein: Thighs are high in protein, which is essential for muscle recovery, maintaining a healthy immune system, and helping you stay full for longer.
Good Source of Vitamins and Minerals: Chicken thighs are loaded with B vitamins (like B6 and B12) that help with energy production, as well as essential minerals like zinc, iron, and phosphorus.
Healthy Fats: While thighs have more fat than breasts, much of it is unsaturated, making it a flavorful choice that won’t weigh you down.

By pairing chicken thighs with nutrient-dense sides like grilled vegetables or a fresh salad, you’re creating a balanced, wholesome meal that tastes as good as it is for you.

What to Serve with Traeger Smoked Chicken Thighs

Every great barbecue needs sides that bring it all together. Here are a few ideas to round out your meal:

Potato Salad: Creamy and comforting, this is a classic pairing with smoky chicken.
Grilled Corn on the Cob: Sweet, buttery, and smoky—it’s a summer favorite.
Coleslaw: The tangy crunch of coleslaw balances the richness of the chicken.
Baked Beans: Smoky, sweet, and hearty, baked beans are always a hit.
Garlic Bread: Perfect for sopping up those delicious juices.

How Smoked Chicken Thighs Can Fit Into a Healthy Lifestyle

Smoked chicken thighs are proof that indulgence and health don’t have to be opposites. When prepared with minimal added fat and seasoned with fresh, wholesome ingredients, this dish becomes a guilt-free treat.

Low Carb & Keto-Friendly: Chicken thighs are naturally low in carbs, making them ideal for keto and low-carb diets. The recipe’s spice mix and citrus-based marinade add flavor without relying on sugary sauces.
High in Flavor, Low in Calories: The smoky cooking method delivers a punch of flavor without the need for heavy oils or butter, keeping the calorie count in check.
Perfect for Meal Prep: Smoke a batch of thighs, and you’ve got a protein-rich meal option for the week. Pair with quinoa, veggies, or a light coleslaw for quick, healthy lunches or dinners.

By using fresh ingredients and controlling the smoking process at home, you can enjoy chicken thighs that are as healthy as they are satisfying.

The Perfect Season for Smoked Chicken Thighs

Smoked chicken thighs are a year-round delight; however, certain seasons make them truly shine. Summer is the obvious star—think backyard barbecues, Fourth of July celebrations, and lazy weekend grilling sessions with friends. The warm weather and long evenings are made for outdoor cooking, and the smoky aroma of chicken thighs on the Traeger feels like summer’s unofficial anthem. Moreover, the summer vibe amplifies the experience of grilling.

Fall, on the other hand, is a close contender. Crisp autumn air pairs beautifully with the rich, smoky flavors of this dish. Imagine a plate of tender chicken thighs served alongside seasonal sides like roasted squash or apple slaw—it’s comfort food at its finest. Additionally, fall’s cozy atmosphere enhances the experience, making it the perfect season for hearty meals.

Why This Recipe Works

For barbecue perfection, this recipe has it all: juicy, smoky meat; crispy skin; and bold, citrus flavors that complement the taste. On top of that, the tanginess from the marinade enhances smokiness, creating a balanced flavor profile. Low-and-slow smoking followed by high heat for crisping gives the chicken the perfect amount of cooking inside and out. In fact, this method guarantees a tender interior and a perfect crispy skin every time! This step-by-step method is easy for anyone from pros to beginners and delivers great results- every time!

FAQs

How long do you smoke chicken thighs at 225 degrees?

Low and slow around 225°F should take at least 2.5 hours and up to 3 hours to smoke chicken thighs, depending on their size and how steady your smoker temperature is. You’re looking for an internal temperature for the chicken of at least 165°F to ensure the chicken is fully cooked.

Is it better to smoke chicken at 225 or 250?

Both 225°F and 250°F work well for smoking chicken thighs, but smoking at 250°F will cook the chicken a bit faster while still allowing it to absorb plenty of smoke. At 225°F, the chicken will take a little longer but will develop deeper smoky flavors and remain more tender. If you’re looking for a slightly quicker cook time, 250°F is fine; for more slow and steady results, go with 225°F.

Should I flip chicken thighs when smoking?

It’s generally not necessary to flip chicken thighs while smoking. The heat will circulate around the chicken, allowing both sides to cook evenly. However, if you want extra crispy skin on both sides, you can flip them during the last 30 minutes of smoking or when you increase the temperature for crisping.

How to smoke chicken thighs without rubbery skin?

To avoid rubbery skin, start by patting the skin dry before smoking to remove any excess moisture. Wet skin leads to a rubbery texture. Additionally, you can increase the temperature towards the end of smoking to crisp up the skin. For the final 15-20 minutes, raise the temperature to 375°F or even finish the chicken on a hot grill to get that golden, crispy exterior. Another helpful method is to use a two-step cooking process: begin smoking at a lower temperature (225°F or 250°F) to cook the chicken through, then raise the heat for the last part of the cook to render the fat and crisp the skin.

Final Thoughts

Traeger smoked chicken thighs are ultimate backyard barbecue fodder. A little prep and a lot of patience will get you the tender, juicy chicken flavored with smoke and topped off with crispy, caramelized skin. Perfect for any occasion, from summer cookouts with friends to cozy dinners with the family. Gather your ingredients, fire up the Traeger, and get ready to please your palate. After this, smoked chicken thighs might just become your new favorite barbecue thing.

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Smoked Chicken Thighs

Author: Ava
Total Time: 35-40 minutes
Yield: 4 servings
Diet: Gluten Free

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