Rich, wood-fired, fall-off-the-bone tender pellet-grilled chicken thighs provide an easy and economical main course. That distinct smoky aroma and intense flavor will delight the most challenging foodie’s palate.
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Not only are chicken thighs one of the cheapest cuts, but they’re also the juiciest and most flavorful. And when they go on sale, you know I stock up. This stress-free, crowd-pleasing recipe makes our family time together unadulterated joy.
My sister and her kids already know when they come over that they’re going to be guinea pigs for my new recipes. I truly value their feedback; their honest criticism only makes my recipes better. So when these guys were the first to disappear at our last cookout, I knew we had a winner.
Boneless vs. Bone-In
They both have their place. Bone-in thighs are juicier, more flavorful, and cheaper. Plus, if the skin is included, you’ve got some mighty good pan drippings.
On the other hand, boneless thighs offer convenience, easier slicing (or skewering), and faster cooking. If you don’t mind spending the time deboning thighs, you can use the bones for stock and save money at the same time.
How to Pellet Grill Chicken Thighs
Prep the chicken, season it, then set it and forget it in your Traeger pellet grill, or any smoker you happen to have.
Recipe Notes
- Choosing the right wood to match the chicken makes a huge difference. Most love the smooth nuttiness of pecan that balances the dark meat’s flavor. Applewood is mild, and cherry is sweeter and creates a darker crust. Hickory on its own can be too overpowering, but 2 parts pecan or applewood with 1 part hickory will give you BBQ vibes without overwhelming your taste buds.
- The internal temperature for cooked thighs is around 170-175℉ (75-80℃). They’re much more forgiving and maintain juiciness longer than the breasts, which dry out after they pass 165℉ (72℃).
- To smoke chicken on a charcoal grill, create a two-zone setup with lighted charcoal on one side and the other side empty. Add an optional water pan next to the hot coals to create steam and keep the chicken moist, then put the chicken skin-side up on the cool side. Close the lid and smoke, keeping the temperature around 250°F (120℃). To crisp up the skin when the thighs reach the right internal temperature, place them skin-side down over the coals for direct heat for about 15 minutes.
Make-Ahead and Leftover Makeovers
You can marinate the thighs in the dry rub the day before. And smoking a double or triple batch of chicken thighs makes easy weekly meal prep. They’ll last around 4 days in the fridge or 4-5 months in the freezer.
I usually remove the meat from the bones and save the bones in the freezer for stock later. Then, you can either shred or cube the meat for soups, main-course salads, sandwiches, quesadillas, and tacos. It doesn’t get much easier.
What Goes With Smoked Chicken Thighs
For a healthy weeknight meal, we enjoy smoked chicken with a cucumber tomato salad or spicy corn salad and rice pilaf or roast potatoes. On the weekends, we like whipping up some mac and cheese and coleslaw for a comfort food feast.
More Creative Ways to Use Smoked Chicken
By Imma