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Discover the secret to cooking irresistible chicken thighs that will have you rethinking your entire grilling routine! Ideal for both novice grillers and experienced pitmasters, this recipe transforms chicken thighs into a flavor-packed delight with a deep, smoky taste and succulent texture. Using a Traeger Ironwood 885, you’ll enjoy the convenience of a versatile pellet grill that heats up quickly and cleans up with ease. Smoked chicken thighs offer unmatched flavor and moisture, thanks to their higher fat content, making them perfect for any occasion, from weeknight dinners to summer gatherings. Plus, the leftovers are fantastic for adding a smoky punch to salads, sandwiches, and more—making this recipe a game-changer in your cooking repertoire.
Ingredients for Smoked Chicken Thighs
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Bone-in, Skin-on Chicken Thighs: For flavor and moisture.
2 tbsp Olive Oil: Helps rub adhere and crisps the skin.
3 tbsp Smoked Q Rock’s Hey Boo! Honey Spice Blend: Adds sweetness, color, and a bit of spice.
Glaze:
1 Cup Smoked Q Rock’s Bourbon BBQ Sauce: Sweet with a tangy, smoky finish.
1/8 Cup Honey:** Thins the BBQ sauce and adds stickiness for a glaze.
Instructions for making Smoked Chicken Thighs
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Achieve tender, juicy perfection with these instructions for making Smoked Chicken Thighs. Infuse the chicken with rich smoky flavors and a savory rub, then smoke until perfectly cooked for a delicious and flavorful meal.
Preheat
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Set the Traeger Ironwood 885 to 350°F and heat for about 15 minutes.
Prepare the Chicken
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Trim excess skin but leave most on. Pat thighs dry, coat lightly with olive oil, and roll/fold skin and meat.
Season
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Apply a heavy coat of Smoked Q Rock’s Hey Boo! Honey Seasoning to both sides of the chicken.
Place on the Traeger
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Arrange chicken thighs skin side up on the preheated grill, spaced evenly.
Grill
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Cook at 350°F for 35-45 minutes, until internal temperature reaches 165°F.
Prepare the Glaze
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Mix Smoked Q Rock’s Bourbon BBQ Sauce and honey in a grill-safe vessel and warm on the smoker.
Apply the Glaze
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When chicken hits 165°F, pour glaze over and cook for an additional 10-15 minutes until internal temperature reaches 175°F and glaze caramelizes.
Rest and Serve
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Remove from the smoker, let rest for 5-10 minutes, then serve hot with your favorite sides.
Variations and Substitutions
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Alternate Rubs
For a savory twist on your chicken, consider using traditional BBQ rubs such as Killer Hogs The BBQ Rub, Meat Church The Gospel, or Heath Riles Competition Rub. Alternatively, create your own rub with a blend of:
– 8 parts brown sugar
– 8 parts paprika
– 1 part garlic powder
– 1 part salt
– 1 part black pepper
– 1 part chili powder
Tips and tricks for making these Smoked Chicken Thighs
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Tips for Perfect Chicken Thighs
Higher Temps: Cooking chicken at 350°F or above ensures crispy skin by rendering the fat, avoiding a rubbery texture.
Bone-In vs. Boneless: While this recipe uses bone-in thighs for flavor, skinless boneless thighs can speed up cooking. Skip the olive oil binder and reduce the cooking time if using boneless.
Skin Side Up: Cook chicken thighs skin side up for optimal crispiness. No need to flip them on a pellet grill.
