Smoked Boneless Skinless Chicken Thighs (Pellet Grill Recipe)
Smoked Boneless Skinless Chicken Thighs are easy to make on the pellet grill! Juicy chicken is coated in a delicious spice rub, then cooked low and slow for a fantastic smoky flavor! Whether it's dinner on a busy weeknight or you're cooking for a big BBQ, these thighs will be perfect!
Servings: 4 people
Calories: 193kcal
Equipment
- Meat Thermometer
- Pellet grill or Electric smoker
- Tongs
Ingredients
Homemade Dry Chicken Rub
- ¼ cup brown sugar
- 2 tablespoons Roasted Garlic and Peppers Seasoning a Club House seasoning. You can also use the McCormick brand.
- 2 tablespoons garlic powder
- 2 teaspoons smoked paprika or paprika
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
Instructions
- Preheat the smoker to 225°F (make sure it is topped up with wood pellets).
- Trim any excess fat from the chicken. Drizzle the boneless, skinless chicken thighs all over with olive oil.8 pieces chicken thighs, 2 tablespoons olive oil
- Combine the ingredients for the dry rub for chicken in a small bowl or jar.¼ cup brown sugar, 2 tablespoons Roasted Garlic and Peppers Seasoning, 2 tablespoons garlic powder, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 2 teaspoons chili powder, 1 tsp seasoning salt, ½ tsp black pepper
- Apply the dry rub over the chicken thighs and ensure it covers all parts; top, bottom, and sides.
- Once the smoker comes up to temperature, place the chicken thighs directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the thickest part of the meat.
- Close the lid and smoke for 30 minutes. Flip the thighs over with tongs, close the lid, and continue to smoke for another 45 minutes, or until the internal temperature of the chicken thighs reaches 165°F.
- If you like BBQ sauce, apply your favorite sauce during the last few minutes of cooking.
- Remove the smoked chicken thighs from the grill and place them on a serving tray. Cover with aluminum foil and rest for 5-10 minutes to allow the juices to reincorporate into the meat.
- Serve with your favorite side dishes and enjoy!
Notes
- Cook by temperature, not by time.
- According to the USDA, cook poultry to a minimum temperature of 165°F (74 °C).
- Brush on your favorite sauce during the last few minutes of cooking time.
- Store leftovers in the refrigerator in an airtight container for up to 3 days, or in the freezer for up to 2 months.
Nutrition
Calories: 193kcal | Carbohydrates: 1.1g | Protein: 22g | Fat: 11.5g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 176mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.6g | Calcium: 21mg | Iron: 1mg
