These Traeger-smoked chicken thighs are juicy, tender, smoky, and bursting with delicious barbecue flavor. We season the bone-in, skin-on thighs with a simple blend of dry spices, smoke them slowly and at a low temperature, and then finish them at a higher temperature to give them a golden, crispy skin.
Chicken thighs are one of the easiest cuts to cook in a Traeger because they have enough natural fat to stay juicy during smoking. The result is tender, smoky-flavored chicken with a delicious seasoning and exquisite caramelized skin.
Whether you’re cooking dinner for the family, preparing chicken for a weekend barbecue, or simply looking for an easy pellet grill recipe, these smoked chicken thighs are a sure bet.
Why You’ll Love These Traeger Smoked Chicken Thighs
Plenty of reasons to keep this recipe in the regular dinner rotation.
- Juicy and tender: Dark meat stays moist during the longer smoking process.
- Big smoky flavour: Cooking over wood pellets gives the chicken a delicious barbecue character.
- Crispy, flavorful skin: A hotter finishing temperature helps render the skin and brown the outside.
- Simple ingredients: We only need chicken, oil, seasonings, and a few pantry staples.
- Easy preparation: Most of the cooking happens on the Traeger.
- Great for meal prep: Leftover smoked chicken works in sandwiches, salads, wraps, rice bowls, and tacos.
- Easy to customize: We can make the seasoning sweet, smoky, spicy, or savoury depending on what we’re serving.
Ingredients for Traeger Smoked Chicken Thighs
For this recipe, we keep the seasoning straightforward so the smoke and chicken can shine.
Chicken
Bone-in, skin-on chicken thighs: We recommend bone-in thighs with the skin attached. The bone adds flavour, and the skin helps protect the meat while it cooks.
For more even cooking, choose thighs that are similar in size. Trim away large pieces of excess skin or hanging fat, but don’t remove all the skin.
Olive Oil
A small amount of olive oil helps the seasoning adhere to the chicken and promotes better browning.
Smoked Paprika
Smoked paprika adds colour and a mild, smoky-pepper flavour. Since the chicken is already going on a smoker, it also complements the natural wood-fired flavour.
Brown Sugar
Brown Sugar: Brown sugar adds sweetness and helps create a flavorful, caramelized exterior.
Garlic Powder
Garlic powder adds savoury depth without burning as easily as fresh garlic during the longer cooking process.
Onion Powder
Onion Powder Onion powder adds another layer of savoury flavour and works especially well with BBQ-style chicken.
Kosher Salt
Salt seasons the chicken and brings out the meat’s natural flavour.
Black Pepper
Freshly ground black pepper gives the rub a mild bite.
Chili Powder
A small amount of chilli powder adds warmth without making the chicken overly spicy.
Optional Cayenne Pepper
For spicy smoked chicken thighs, we can add a pinch of cayenne. If serving children or guests who don’t enjoy heat, simply leave it out.
Simple Chicken Thigh Dry Rub
For approximately 2½ to 3 pounds of chicken thighs, combine:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chilli powder
- ¼ teaspoon cayenne pepper, optional
Mix everything thoroughly in a small bowl.
This seasoning gives the chicken a balanced mix of sweet, smoky, savoury, and mildly spicy flavours.
What Temperature Should We Smoke Chicken Thighs on a Traeger?
For this recipe, start by preheating your Trigger grill to 225°F (107°C) to create a smoky flavor, then increase the temperature to 375°F (190°C) towards the end of cooking.
The lower temperature gives the chicken ample time to develop the smoky flavor. The hotter final stage helps brown and crisp the skin.
The exact cooking time can vary depending on the size of the chicken thighs and the cooking method used by different grills. Therefore, it’s always recommended to use an instant meat thermometer rather than relying solely on the cooking time.
The internal temperature of the chicken should reach 165°F (74°C). For thighs, we often prefer to cook them slightly higher, around 175 to 185°F (79 to 85°C), as darker meat becomes very tender as more connective tissue breaks down.
How to Make Traeger Smoked Chicken Thighs
Step 1: Prepare the Chicken
Remove the chicken thighs from their packaging and pat them dry with paper towels.
Drying the skin is important, as surface moisture can prevent it from browning properly.
Remove any large pieces of excess fat or loose skin.
Step 2: Brush with Olive Oil
Place the chicken thighs on a large baking sheet.
Brush each thigh with a small amount of olive oil. You don’t need much, just enough for the marinade to adhere well.
Step 3: Apply the Dry Marinade
Sprinkle the prepared marinade generously on both sides of the chicken.
Gently rub the marinade into the meat, making sure the skin is evenly coated.
For best flavor, marinate the chicken in the refrigerator for 30 minutes to a few hours before smoking. If you’re short on time, you can cook it immediately.
Step 4: Preheat the Trager Grill
Set the Trager grill to 225°F (107°C) and let it preheat thoroughly.
Make sure the grill grate is clean before placing the chicken on it.
Step 5: Smoke the Chicken Thighs
Place the chicken thighs directly on the grill grate, skin-side up.
Close the lid and let the chicken smoke.
Avoid opening the lid frequently. Each time you open it, some of the heat escapes, which can prolong the cooking time.
Smoke the thighs at 225°F (107°C) until they develop a good smoky flavor and are almost cooked through.
This may take approximately 60 to 90 minutes, depending on the size of the thighs and the type of grill.
Step 6: Increase the Heat
Increase the temperature of your Trigger grill to 375°F (190°C).
Continue cooking until the chicken reaches the desired internal temperature and the skin is brown and tender.
For food safety, the thickest part of the chicken should reach an internal temperature of at least 165°F (74°C). Insert the thermometer into the thickest part of the chicken, without touching the bone.
Step 7: Check the Skin
If the chicken is cooked through but the skin isn’t as crispy as desired, continue cooking for a few more minutes at a higher temperature.
Keep a close eye on the chicken, as the brown sugar in the marinade can change color quickly at high temperatures.
Step 8: Rest the Chicken
Transfer the cooked chicken thighs to a clean plate or cutting board.
Let them rest for 5 to 10 minutes before serving.
This gives the juices time to settle while the chicken cools slightly.
How Long Do Chicken Thighs Take on a Traeger?
At 225°F, chicken thighs usually need about 1 to 1½ hours before you increase the temperature, then cook at 375°F.
However, no single cooking time works for every batch.
Several factors affect the cooking time:
- Size of the chicken thighs
- Starting temperature of the chicken
- Outdoor temperature
- Wind
- Pellet grill performance
- Number of chicken thighs on the grill
- Whether the thighs are bone-in or boneless
- How frequently the grill lid is opened
The most reliable method is to check the internal temperature with an instant-read thermometer.
How to Get Crispy Skin on Smoked Chicken Thighs
One of the biggest challenges with smoked chicken thighs is getting the skin nicely browned rather than soft or rubbery.
Here are the steps we use:
Start With Dry Skin
Pat the chicken thoroughly dry before seasoning.
Don’t Use Too Much Oil
A light coating is enough. Too much oil can make the exterior greasy instead of crisp.
Smoke First, Finish Hot
Low-temperature smoking adds smoky flavour, while the higher finishing temperature helps render the skin.
Don’t Sauce Too Early
Sugary BBQ sauce can burn if you apply it too early.
If we’re using sauce, brush it on near the end of cooking and allow it to set for several minutes.
Give the Chicken Space
Don’t crowd the thighs together. Leaving space between pieces lets heat and smoke circulate.
Should We Use Bone-In or Boneless Chicken Thighs?
Both work, but they produce somewhat different results.
Bone-In Chicken Thighs
Bone-in thighs are our preferred choice for this smoked chicken recipe.
They are forgiving, flavorful, and tend to stay juicy during smoking.
Boneless Chicken Thighs
Boneless thighs cook faster and are convenient for meal prep.
Because they have less structure and often less skin, they can behave differently on the smoker. We should begin checking their temperature earlier.
Best Wood Pellets for Chicken Thighs
Chicken works with many pellet flavours.
Apple
Apple pellets provide a mild, slightly sweet smoke that works beautifully with poultry.
Cherry
Cherry gives the chicken a pleasant smoky flavour and can contribute to an attractive browned exterior.
Hickory
Hickory has a stronger BBQ character and works especially well with chicken served with traditional barbecue sides.
Competition Blend
A blended pellet can provide a balanced smoke profile without making the chicken taste overly smoky.
For chicken thighs, we generally prefer a moderate smoke rather than an extremely strong smoke.
Can We Add BBQ Sauce?
Absolutely.
The chicken tastes great with or without sauce.
For sauced chicken thighs, brush a thin layer of BBQ sauce onto the chicken during the final 10 to 15 minutes of cooking.
Adding it too early can burn the sauce’s sugars.
We can also serve the BBQ sauce on the side so everyone can choose how much they want.
What to Serve With Traeger Smoked Chicken Thighs
Smoked chicken thighs are incredibly versatile, so there are plenty of sides to choose from.
Classic BBQ Sides
- Creamy coleslaw
- Baked beans
- Corn on the cob
- Potato salad
- Mac and cheese
- Cornbread
Lighter Side Dishes
- Green salad
- Grilled vegetables
- Cucumber salad
- Roasted broccoli
- Fresh tomato salad
Easy Weeknight Sides
- Baked potatoes
- Rice
- Garlic bread
- Roasted potatoes
- Buttered corn
For a complete BBQ-style meal, we like serving the chicken with creamy coleslaw, grilled corn, and baked beans.
How to Reheat Smoked Chicken Thighs
The oven or air fryer works well for reheating.
In an air fryer, heat the chicken until warmed through and the skin has regained some crispness.
For the oven, place the chicken in an oven-safe dish and heat it until thoroughly warmed.
Avoid repeatedly reheating the same chicken. Reheat only the amount we plan to eat.
Ingredients
Method
- Pat the chicken thighs dry with paper towels.
- Trim away excess fat and loose skin.
- Lightly coat the chicken with olive oil.
- Combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, chilli powder, and cayenne.
- Coat both sides of the chicken generously with the dry rub.
- Preheat the Traeger to 225°F.
- Place the chicken thighs skin side up on the grill grates.
- Smoke until the chicken has developed a good smoky exterior and is approaching the final cooking stage, usually around 60 to 90 minutes depending on size.
- Increase the Traeger temperature to 375°F.
- Continue cooking until the thickest part of the chicken reaches at least 165°F.
- For especially tender dark meat, continue cooking to 175–185°F while monitoring the chicken closely.
- Remove the chicken from the grill and rest for 5–10 minutes.
- Serve hot with your favourite BBQ sides.
Notes
- Chicken thigh sizes vary so that cooking time will vary.
- Always check the thickest part of the chicken with a meat thermometer.
- Don’t touch the thermometer probe to the bone when checking temperature.
- For crispier skin, make sure the chicken is dry before seasoning.
- Add BBQ sauce only during the final stage of cooking.
- Apple and cherry pellets provide a mild smoke, while hickory produces a stronger BBQ flavour.
- Leftover chicken is excellent in sandwiches, salads, wraps, tacos, and rice bowls.
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