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Crispy Traeger smoked thighs on a white serving platter, garnished with fresh parsley.
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5 from 28 votes

Crispy Traeger Smoked Chicken Thighs

These Traeger Smoked Bone-In Chicken Thighs are tender, juicy, and full of delicious smoke flavor. Covered in dry rub and topped with BBQ sauce, these thighs are cooked to perfection.
Prep Time5 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 30 minutes
Course: All Recipes, Main Course
Cuisine: American
Servings: 8 servings
Calories: 345kcal
Author: Jeri Walker

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • 2 tablespoons olive oil
  • 1 cup BBQ sauce for glazing

Chicken Thigh Spice Rub

  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat your Traeger or other pellet grill to 350°F.
  • Pat the chicken thighs dry with paper towels.
  • Brush olive oil over the chicken thighs on the top, bottom, and sides.
  • Combine smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl. Generously coat each thigh with the rub.
  • Place seasoned chicken thighs directly on the grill grates, skin-side up. Close the lid and smoke at 350°F for 45 minutes. Flip the thighs over, and cook for 30 minutes more.
  • Check the internal temperature of the chicken thighs. If it is 165°F, brush BBQ sauce over the chicken thighs. Close the lid and smoke for 5 minutes. Flip the thighs over and brush BBQ sauce on them again. Close the lid and smoke for 5 minutes more.
  • Remove the chicken thighs from the Traeger and let them rest for 5-10 minutes before serving. Enjoy!

Notes

  • Make sure to preheat your Traeger. Mine takes at least 15 minutes to preheat.
  • Use a meat thermometer to monitor the internal temperature as all grills cook differently. My Pit Boss pellet grill cooks much faster than my Traeger grill. The chicken is ready when the internal temperature reaches 165°F in the thickest part of the thigh without touching the bone.
  • Resist the temptation to open the lid to check on the chicken. This will lead to a longer cooking time. Use a temperature probe if you have one.

Nutrition

Calories: 345kcal | Carbohydrates: 16g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 602mg | Potassium: 346mg | Fiber: 1g | Sugar: 12g | Vitamin A: 604IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 1mg
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