Smoked Bone-In Chicken Thighs on a Pellet Grill: Juicy Recipe

Budget-friendly and packed with flavor, these bone-in smoked chicken thighs on the pellet grill are a tasty choice for cookouts or weeknight dinners using pantry staples.

Smoked chicken thighs are a favorite for the smoker or pellet grill. Pair them with grilled corn on the cob or smoked asparagus for a complete meal. Bone-in, skin-on thighs are often on sale and make an economical family dinner with great texture and flavor. If you prefer boneless, skinless thighs, you can adapt the method or use a separate boneless recipe.

Add these smoked chicken thighs to your list of pellet grill recipes alongside favorites like smoked mac and cheese.

What you will love about this pellet grill recipe:

• Budget-friendly while delivering big flavor.
• Easy to make gluten-free when using GF soy sauce.
• Crispy skin and juicy meat from low-and-slow smoking.
• Simple pantry ingredients.
• Great for meal prep, summer cookouts, or weeknight dinners.

Ingredients Needed for Bone-In Chicken Thighs:

• Bone-in, skin-on chicken thighs (8–10)
• Fresh thyme (sprigs)
• Fresh oregano (sprigs)
• Brown sugar
• Boiling water (to dissolve sugar and salt)
• 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:

1. Combine the brine ingredients in a medium bowl and let the mixture cool to room temperature.
2. Place the chicken thighs in a large zipper bag and pour the cooled brine over them. Seal and refrigerate up to 24 hours.
3. Mix the dry rub ingredients in a bowl.
4. Remove the thighs from the brine and pat them dry with paper towels.
5. Trim excess fat, drizzle the thighs with olive oil, and press the seasoning onto both sides so they are evenly coated.
6. Preheat the smoker or pellet grill to 180°F.
7. Place the thighs directly on the smoker and smoke for 1 hour at 180°F.
8. Increase the temperature to 350°F and roast until the internal temperature reaches 165°F when checked with a probe or meat thermometer—about 30–45 minutes depending on your smoker.
9. Remove the thighs, tent loosely with foil, and let them rest for 15 minutes before serving.
10. Store any leftovers in the refrigerator.

The full recipe and printable card are included in the recipe section below.

Do you have to use brine for smoked chicken thighs?

Brining is optional but recommended. A brine boosts flavor and helps keep the meat juicy and tender. You can prepare the brine hours ahead or the night before and let the thighs sit in it for several hours or up to 24 hours, similar to marinating.

We’ve found the brine noticeably improves the flavor and texture of smoked thighs, making it a worthwhile step when you have the time.

What pellets should you use for Smoked Chicken Thighs?

Wood pellets affect the final flavor. Fruit woods like cherry or apple add a mild, slightly sweet smoke. Hickory or mesquite deliver a stronger, more traditional smoky profile. A blend of woods offers balanced complexity—try different options to find your preference.

Do you need to add sauce to Smoked Chicken Thighs?

These thighs are flavorful on their own, but a finishing brush of your favorite barbecue sauce is delicious. If you like saucy chicken, add sauce in the last 10–15 minutes of cooking or serve it on the side.

Tips for Making Smoked Chicken Thighs:

A reliable meat thermometer is essential when smoking. Times vary by smoker, so use an instant-read or probe thermometer to confirm the thighs reach 165°F. Inexpensive thermometers work well if calibrated and cared for.

• Use an instant-read thermometer for accuracy.
• Brush on BBQ sauce when serving or during the final minutes of cooking if you want a saucier finish.
• To restore crispness when reheating, use an air fryer or oven spray lightly with oil.
• Serve with your favorite sides like potato salad or broccoli salad.

How do you store leftover smoked chicken thighs?

Once cooled, keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat and keep the skin crisp, warm in an air fryer at 330°F for 2–3 minutes and lightly mist with olive oil if needed.

These thighs grill well on pellet grills too—adjust temps and times as needed for your equipment.

Enjoy tender, flavorful smoked chicken thighs with crispy skin—an easy recipe you can make again and again.