Smoked Chicken Thighs

Jo Zimny


I bought a small metal smoker for my Weber gas grill from Wm. Sonoma and I thought I'd give it a try this weekend.

I used my grill pan instead of putting the chicken on the grill itself, I find this really helps cook the meat better and prevents burning.

These thighs turned out delicious, what a wonderful flavour. I used Mesquite chips to smoke my thighs; the flavor is very subtle. It added such a delicious flavor, even hubby said, "these are good!" I know they are good when he comments.

I used this recipe to enhance the flavor of the chicken even further, it was perfect. I hope you try this. I can't wait to try other meats, fish and veggies too.

★★★★★ 1 vote
20 Min
4 Hr


8 medium
chicken thighs
2 tsp
sea salt
1 tsp
granulated sugar (i used brown sugar)
1 tsp
dried oregano
1 tsp
dried basil
1 tsp
dried thyme
1 tsp
onion powder
1 tsp
garlic powder
1/2 tsp
cracked black pepper
wood smoker
water soaked wood chips, i used mesquite


1Mix up the spices and herbs and season the thighs with the mixture. I left this sit over night in the fridge.
2Place the thighs in the gas grill and smoke the at 225-250'F. In about an hour turn the meat over. You will need to replace the wood in the smoker, take all the old stuff out and use new.
3Check the temperature of the thighs after 2 hours. If they are at 180'F they done cooking. If not continue on until they are done. This can take 2-5 hours.
4You can brush some butter over the finished thighs for an added taste treat.

About this Recipe

Course/Dish: Chicken
Hashtags: #SMOKED, #thighs