These smoked chicken thighs are seasoned with BBQ rub, then wrapped in bacon and smoked, and finally, they're finished off with barbecue sauce. They're tender and juicy and loaded with sweet and smokey flavor!
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Why this Recipe Works
Chicken thighs are an economical choice, and the moist, flavorful dark meat is perfect for smoking. In this smoked boneless chicken thigh recipe, I use a sweet homemade BBQ rub to add flavor, and to take it to the next level, I wrap the thighs in bacon and baste them in BBQ sauce. The combination of flavors is sweet and smokey and makes a delicious addition to your next backyard barbecue!
What Wood to Use for Smoked Chicken Thighs
I typically make these bacon wrapped smoked chicken thighs on my pellet grill. It's so simple to use, and it's perfect for shorter cooks since you don't have to fuss with building a fire or lighting coals. I use a blend of hickory and applewood pellets in my pellet grill.
For a traditional smoker, hickory or fruitwoods like applewood and cherry are great choices. The mild to medium flavor of these woods will add plenty of flavor without being too overpowering.
Ingredient Notes
- Chicken Thighs - I recommend boneless skinless chicken thighs for this recipe. They're easy to prep and cook quickly, and the flavorful dark meat is harder to dry out than white meat.
- BBQ Rub - You can use the sweet homemade barbecue rub in this recipe or substitute your favorite store-bought rub.
- Bacon - I use regular-cut bacon in this recipe. It crisps up nicely in the recommended cooking time for the boneless chicken thighs and is easy to wrap around the chicken. Center-cut bacon will not be long enough to wrap the thighs completely, and thick-cut bacon doesn't wrap as well.
See the recipe card at the bottom of this post for a full list of ingredients and measurements.
Step-by-Step Instructions
- Preheat your smoker to 275°F. Combine the rub ingredients in a small bowl. Then season the chicken thighs liberally on all sides.
- Shape the thigh so that the ends are tucked under, then wrap a piece of bacon around the thigh in a single layer and hold it in place with toothpicks at each end.
- Smoke the thighs in your smoker for around 1½ hours until they reach an internal temperature of 155°F
- Turn up the heat in your smoker to 375°F and baste the thighs with barbecue sauce. Cook for 10-15 more minutes until they reach an internal temperature of 165°F. Let rest for 10 minutes before serving.
Recipe Tips
- Trim any large pockets of fat from the thighs, but don't go overboard. A little fat will help keep them moist and juicy while smoking.
- Wrap the bacon tightly because the chicken will shrink as it cooks.
- Use plain wooden toothpicks and not plastic toothpicks or the type with colored plastic on the end, and definitely not flavored toothpicks.
How to Serve Smoked Chicken Thighs
These smoked barbecue chicken thighs are a great choice for a game day spread, along with other game day favorites like my baked lemon pepper chicken wings and my homemade spinach artichoke dip.
They're also a great choice for a summer cookout with classic barbecue side dishes like my smoked baked beans, Hawaiian mac salad, and creamy southern coleslaw.
Frequently Asked Questions
It's important to smoke chicken thighs to temperature and not rely on time. The thighs should be cooked to an internal temperature of 170°F. This takes approximately 1 to 1½ hours but can often vary by 20-30 minutes.
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a 325°F oven for around 10 minutes until warmed through. Individual portions can be reheated in the microwave, but the bacon will not be as crisp.
More Recipes for Your Smoker
📖 Recipe
Smoked Chicken Thighs Wrapped in Bacon
Ingredients
- 1 Tablespoon light brown sugar
- 1 Tablespoon Paprika
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1½ pounds boneless skinless chicken thighs, 6 to 8 thighs
- 6-8 slices bacon
- 12-16 toothpicks
Instructions
- Preheat your smoker to 275°F. Combine the rub ingredients in a small bowl. Then season the chicken thighs liberally on all sides.
- Shape the thigh so that the ends are tucked under, then wrap a piece of bacon around the thigh in a single layer and hold it in place with toothpicks at each end.
- Smoke the thighs in your smoker for around 1-2 hours until they reach an internal temperature of 155°F
- Turn up the heat on your smoker to 375°F and baste the thighs with barbecue sauce. Cook for 10-15 more minutes until they reach an internal temperature of 165°F. Let rest for 10 minutes before serving.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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