Smoked Chicken Thighs deliver everything you want in a grill recipe—crispy skin, rich smoke, and juicy, tender meat that never disappoints. Created with Chef Johan Magnusson of Big Swede BBQ, this dish captures the heart of backyard cooking: simple preparation that rewards with bold, unforgettable flavor. The thighs absorb smoke beautifully, balancing savory seasoning with that perfect bite of char.

Using your Summerset Grill, this recipe shines with the help of our Stainless Steel Smoker Tray. Designed to infuse meats with depth and character, the tray makes adding layers of wood-fired flavor easy without complicating the process. Place your favorite wood chips in the tray, let the smoke work its magic, and watch as ordinary chicken becomes the centerpiece of the table.

What sets this preparation apart is the methodical layering of flavors and textures. The thighs are first generously seasoned, then smoked low and slow to build a deep, savory backbone. Once the smoke has kissed every bite, the chicken is finished at a higher heat, allowing the skin to turn golden and crisp while sealing in juices. This balance of slow smoking followed by a finishing sear creates a distinct experience—every bite tender inside, with a satisfying crunch outside.

Smoked chicken thighs are ideal for a casual weeknight meal, a weekend cookout with friends, or even a base for creative dishes like tacos, sandwiches, or salads. The method ensures crisp skin while locking in moisture, giving you indulgent and effortless results.

For more food inspiration, check out our blog, The Summerset Journal, and follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and discover his award-winning rubs and cookbook at BigSwedeBBQ.com. With his signature style and your Summerset Grill, every meal has the potential to be extraordinary.

Serves 4-5

Smoked Chicken Thighs Ingredients

  • 9-10 chicken thighs
  • Brine (water, salt, sugar, and poultry rub) or injection (chicken stock and poultry rub)
  • Poultry rub
  • Glaze (one-third BBQ sauce, one-third Agave honey, and one-third apple juice)

Smoked Chicken Thighs Directions

  1. The first thing you have to do is trim the chicken. You want uniform-looking pieces about the same size. They will cook more evenly and also look better when you serve them. Start by cutting the skin off each thigh. Be careful not to tear the skin.
  2. ​After you cut off the skin, cut the thighs into uniform pieces, turn the thigh over, and then cut away muscle along the back of the thigh bone, you can decide whether to remove the thigh bone.
  3. I like to brine or inject my thighs. You can either use a very simple brine with water, salt, and sugar, or you can mix your own and try to get some flavor into the chicken thighs. When I inject, I use chicken broth and Butcher BBQ Bird Booster, and when I make a brine, I normally use water, salt, sugar, and some of the Bird Booster. Let the chicken thighs rest in the brine for a couple of hours while you trim the skin.​
  4. Scrape excess fat off the skin. I usually put the skin in the fridge or freezer for a while to make the fat more solid. Then I use a boning knife to cut the fat off first. After removing the thick layer of fat, I scrape off the rest with my chef’s knife. Be careful so you don’t tear the skin. You want the skin to be translucent. You want the skin to be slightly smaller than the thigh, but it should wrap around the skin, fully covering the front and most of the back. Season the chicken slightly with your base rub. I like something with a bit of heat under the skin and for the back of the thigh.
  5. It is now time to reattach the skin to the thigh. I prefer to use meat glue because it will create a stronger bond with the thigh and the skin. Sprinkle about a teaspoon of meat glue inside the piece of skin and sprinkle some on the thigh as well. You don’t have to worry about the thigh taking on a weird flavor. Meat glue is flavorless when you cook with it. Wrap the skin around the thigh, and wrap it in plastic wrap to ensure the glue binds effectively. Put in refrigerator for at least 4 hours.
  6. ​Put your second rub on top of the skin. I prefer a cherry rub because it gives the thigh a very nice color.
  7. Make sure that the smoker has reached about 250 degrees Fahrenheit. I use apple or cherry wood chunks for smoking chicken thighs. Make sure that the dirty smoke has worn off and that your smoker has clean, thin, blue smoke coming out of the chimney.
  8. Place the chicken thighs in a pan on top of slices of butter. I use about two tablespoons of butter per thigh. Smoke until the thighs are up to 160 degrees. Baste frequently with butter.
  9. While the thighs are smoking, mix your glaze. I use one-third BBQ sauce, one-third Agave honey, and one-third apple juice. Sometimes, I add a couple of other things to add flavor, like fruit jelly or seedless marmalade.
  10. When the thighs reach 160 degrees, dip them in the glaze and return them to the smoker. Smoke until they reach 165 and the glaze gets a little bit caramelized. Take them off the smoker and then let them sit under some foil and rest for about 10 minutes.
  11. After the thighs are done resting, you should have extremely moist chicken thighs with wonderful bite-through skin. A little smoke, a little heat, and a lotta sweet—just like a chicken thigh should taste!!

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com