Smoked Chicken Thighs Crispy Skin

Smoky juicy chicken thighs deliver crispy skin and tender meat that always impress. This method brings out deep flavor and moistness you can count on every time.

I first made this for a backyard gathering and the compliments kept coming long after the meal was done

Ingredients

• 4 pounds chicken thighs: choose skin-on for best texture and moisture retention
• 8 tablespoons unsalted butter melted: gives richness and helps carry the seasonings evenly
• 2 tablespoons lemon juice: adds a bright tang that balances the smoky richness
• 2 teaspoons salt: essential for seasoning deep into the meat
• 1 teaspoon ground sage: provides an earthy herbal note that pairs beautifully with chicken
• 1 teaspoon dried thyme: adds subtle complexity and aroma
• 1 teaspoon onion powder: deepens savory flavor without adding moisture
• 1 teaspoon garlic powder: brings classic pungency and warmth
• 1 teaspoon paprika: lends a smoky color and mild heat
• 1 quarter teaspoon black pepper: sharpens the overall flavor

Step-by-Step Instructions

Prepare Seasoning Mixture:

Whisk melted butter lemon juice salt sage thyme onion powder garlic powder paprika and black pepper in a bowl until fully blended to create a flavorful marinade that penetrates the meat

Marinate Chicken:

Pat the chicken thighs dry with paper towels to ensure the skin crisps well Coat all surfaces thoroughly with the butter mixture Refrigerate and allow to marinate overnight for maximum flavor absorption

Preheat Smoker:

Set your smoker to 225 degrees Fahrenheit For moisture retention during the slow cook place a pan of water inside if desired

Apply Seasoning Under Skin:

Gently lift the skin of each thigh and spread two-thirds of the butter mixture underneath This step helps season the meat directly Spread the remaining mixture evenly on top of the skin to enhance flavor and crispness

Smoke Chicken:

Arrange the thighs skin side up directly on the grill grates Optionally place a drip pan beneath to catch drippings for a potential sauce

Crisp Skin:

Once the internal temperature of the chicken reaches 145 degrees Fahrenheit increase the heat to 375 degrees Fahrenheit to crisp the skin Continue cooking until the temperature reaches 160 degrees Fahrenheit for safety and texture

Rest Chicken:

Remove the thighs to a cutting board and let rest for 20 minutes This resting period allows juices to redistribute resulting in tender juicy bites as the temperature rises to 165 degrees Fahrenheit

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days Reheat gently to preserve moisture For longer storage freeze in portions wrapped tightly to prevent freezer burn

Ingredient Substitutions

If you prefer a dairy-free option replace butter with olive oil or avocado oil The herbs can be adjusted to your taste fresh thyme and sage work well too if dried is unavailable

Serving Suggestions

Serve smoked chicken thighs with a simple green salad roasted vegetables or fluffy rice to balance the rich smoky flavor They also pair wonderfully with a tangy barbecue sauce or creamy coleslaw

Cultural Context

Smoking meats has a long history in American Southern cuisine where the technique was developed to tenderize tougher cuts and add deep flavor Over time smoked chicken has become a beloved staple across many regions

Bookmark

Bookmark

Frequently Asked Questions About Recipes

→ What temperature should the smoker be set to?

Set the smoker temperature to 225°F for slow smoking and flavor infusion.

→ Why is the chicken rested after cooking?

Resting allows the juices to redistribute, making the meat more tender and juicy.

→ Can I use a water pan in the smoker?

Yes, placing a pan of water helps maintain internal moisture and prevents dryness during smoking.

→ How do you achieve crispy skin on smoked chicken thighs?

After smoking, increase the grill heat to 375°F to crisp the skin while finishing the cooking process.

→ What herbs and spices are used in the seasoning?

The seasoning includes ground sage, dried thyme, onion powder, garlic powder, paprika, salt, and black pepper.