Seriously Easy SMOKED CHICKEN THIGHS! (Inspired by Hey Grill Hey)

Susie from Hey Grill Hey shares her simple approach to smoked bone-in, skin-on chicken thighs, seasoned with her sweet rub and finished with a whiskey peach BBQ sauce for a juicy, crowd-pleasing meal.

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What you’ll need

• Bone-in, skin-on chicken thighs (value pack, trimmed)
• Avocado oil (or preferred spray oil), as needed
• Sweet BBQ rub (Hey Grill Hey Sweet Rub or favorite rub), as needed
• Whiskey peach BBQ sauce (Hey Grill Hey brand or homemade), for basting

How to make it

1. Trim the chicken thighs with kitchen shears, removing any ragged fat or skin so each thigh forms a neat, uniform rectangular shape for even cooking.
2. Coat every thigh liberally with avocado oil – this helps prevent the skin from drying out and turning leathery during the low-and-slow smoke.
3. Season all sides generously with sweet BBQ rub, working from the underside up so the top layer stays clean and evenly dusted.
4. Mist the seasoned thighs with a light second coat of oil to help the rub adhere and add another layer of protection for the skin.
5. Preheat your smoker to 275°F using a fruit wood like cherry or apple for a mild smoke flavor that pairs well with the peach sauce.
6. Place the thighs skin-side up directly on the grates and smoke for roughly 45 minutes to 1 hour 15 minutes, depending on size, until they reach 165°F internal for food safety.
7. For the best texture, continue cooking until the internal temperature reaches about 175°F, where the connective tissue breaks down for a more tender, bite-off-the-bone result.
8. Baste the thighs with whiskey peach BBQ sauce once they hit temperature, then rest briefly before serving; for crispier skin, skip the sauce and finish at 375-400°F for a couple of minutes, watching closely to avoid burning.

Frequently asked questions

Why smoke chicken thighs at a higher temperature like 275°F?

Running the smoker hotter than typical low-and-slow temps helps render the fat in the skin faster, giving a bite-through texture instead of a rubbery or leathery skin.

What internal temperature should smoked chicken thighs reach?

165°F is the safe minimum, but cooking to about 175°F allows the connective tissue to break down for a more tender, juicy bite.

Why coat the chicken in oil before and after seasoning?

The oil helps the rub stick evenly and creates a barrier that protects the skin from drying out and becoming tough in the smoker.

How do I get crispy skin instead of soft, saucy skin?

Skip the BBQ sauce baste and finish the thighs at a higher grill temperature of 375-400°F for a couple of minutes, watching closely so the sugar in the rub doesn't burn.

How much chicken thighs do I need to buy and cook?

Cooking this for a crowd? Set your headcount and get the raw weight to buy.