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Traeger Smoked Chicken Thighs
Maisie Rowan

Traeger Smoked Chicken Thighs

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Prep Time 15 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2½ –3 pounds bone-in skin-on chicken thighs
  • 1 tablespoon olive oil
  • 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

Method
 

  1. Pat the chicken thighs dry with paper towels.
    step_01 Traeger Smoked Chicken
  2. Trim away excess fat and loose skin.
    step_02 Traeger Smoked Chicken
  3. Lightly coat the chicken with olive oil.
    step_03 Traeger Smoked Chicken
  4. Combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, chilli powder, and cayenne.
    step_04 Traeger Smoked Chicken
  5. Coat both sides of the chicken generously with the dry rub.
    step_05 Traeger Smoked Chicken
  6. Preheat the Traeger to 225°F.
    step_06 Traeger Smoked Chicken
  7. Place the chicken thighs skin side up on the grill grates.
    step_07 Traeger Smoked Chicken
  8. 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.
    step_08
  9. Increase the Traeger temperature to 375°F.
    step_09
  10. Continue cooking until the thickest part of the chicken reaches at least 165°F.
    step_010 Traeger Smoked Chicken
  11. For especially tender dark meat, continue cooking to 175–185°F while monitoring the chicken closely.
    step_011 Traeger Smoked Chicken
  12. Remove the chicken from the grill and rest for 5–10 minutes.
    step_12 Traeger Smoked Chicken
  13. Serve hot with your favourite BBQ sides.
    step_13 Traeger Smoked Chicken

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.