The Ultimate Smoked Chicken Thighs with a Hint of Mesquite

Smoked Chicken Thighs 001

Smoked chicken thighs are a staple in any barbecue lover’s repertoire. This mouth-watering dish is perfect for summer cookouts, family gatherings, or just a cozy night in with your loved ones. Smoked chicken thighs have a rich, smoky flavor that is hard to resist, and they’re incredibly versatile, making them the perfect choice for any occasion. The dish has evolved over time, with different cultures and regions putting their unique spin on the recipe. The origin of smoked chicken can be traced back to ancient times, where people used different smoking techniques to preserve meat. Over the years, the recipe has undergone several transformations, and now, it is a go-to dish for anyone looking to impress their guests with their culinary skills.


Chicken thighs6 pcs
Olive oil3 tbsp
Salt2 tsp
Paprika2 tsp
Garlic powder1 tsp
Onion powder1 tsp
Black pepper1 tsp
Mesquite wood chips1 cup


  1. Prepare your smoker by heating it to 107°C. Add the mesquite wood chips to the smoker.
  2. While the smoker heats up, rinse the chicken thighs under cold running water and pat them dry with paper towels.
  3. In a small bowl, mix the olive oil, salt, paprika, garlic powder, onion powder, and black pepper to make a spice rub.
  4. Rub the spice mix all over the chicken thighs, making sure to coat them evenly on both sides.
  5. Place the chicken thighs on the smoker’s grates, making sure they don’t touch each other.
  6. Smoke the chicken thighs for about 2 hours or until they reach an internal temperature of 74°C.
  7. Remove the chicken thighs from the smoker and let them rest for 5 minutes before serving.
  8. Serve hot with your favorite sides, and enjoy the rich, smoky flavor of your delicious smoked chicken thighs.