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Brushing freshly smoked chicken thighs with BBQ sauce and serving them with pickled jalapenos on a bed of lettuce.
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Pellet Grilled Chicken Thighs

Enjoy the rich, wood-fired flavors in fall-off-the-bone tender chicken for an easy and economical main course. That distinct smoky aroma, intense flavor, and crispy skin will delight the family.
Course Main
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings 6
Calories 388kcal
Author Imma

Ingredients

  • 6-8 bone-in, skin-on chicken thighs (2-3 lbs or 1-2 kg)
  • salt and pepper to taste (¾-1 teaspoon of salt per pound is average)
  • 1 tablespoon (12g) granulated onion
  • 1 tablespoon (10g) granulated garlic
  • 1½ teaspoons (3g) dried thyme
  • 1½ teaspoons (3g) dried oregano
  • 1½ teaspoons (3g) rubbed sage
  • ½ tablespoon (5g) coarsely ground black pepper
  • ¼ teaspoon (1g) cayenne pepper
  • ½ teaspoon (1g) mustard powder
  • 1 teaspoon (2g) paprika
  • 1 teaspoon (4g) celery seeds (optional)
  • 1 cup (270g) BBQ sauce of choice (optional)

Instructions

  • Rinse and pat the thighs dry with paper towels (see notes), and then trim off the excess fat. Season with salt and pepper.
  • Mix the granulated onion, granulated garlic, thyme, oregano, sage, black pepper, cayenne, mustard powder, paprika, and celery seeds in a small bowl until well combined.
  • Rub the thighs thoroughly with the seasoning blend until well-coated. Let them rest in the fridge for at least 30 minutes, but overnight is better, to allow the spices to penetrate the meat.
  • Fill your pellet grill's hopper with your choice of wood pellets. Lightly oil the grates so the chicken doesn't stick, then preheat it to 225°F (107°C). This may take 10-15 minutes.
  • Place the thighs directly on the grates (no need to bring them to room temperature), then close the lid and smoke them for 1-2 hours, or until the thickest part of the thighs reaches 170-175℉ (75-80℃). Flip them once halfway through smoking if you'd like.
  • Optionally, brush the thighs with barbecue sauce during the last 10-15 minutes of smoking or after they're done.
  • Once the chicken thighs are done, take them out of the smoker and transfer them to a plate. 
  • Tent the thighs loosely with aluminum foil and let them rest for 10 minutes so the juices can redistribute for tenderer, juicier chicken.
  • Serve with your favorite sides, and enjoy!

Notes

  • Rinsing chicken is controversial, but I prefer disinfecting my kitchen over wondering where the chicken has been.
  • I've explained how I do it with my Traeger pellet grill, but use whatever smoker you have and follow the manufacturer's instructions.
  • Feel free to adjust the seasonings to fit your tastes or use your favorite store-bought rub.
  • Please keep in mind that the nutritional data is approximate and can vary widely based on the products used in the recipe.

Nutrition

Serving: 1thigh | Calories: 388kcal | Carbohydrates: 24g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 899mg | Potassium: 501mg | Fiber: 3g | Sugar: 14g | Vitamin A: 826IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 4mg