Smoked Boneless Chicken Thighs

Tease your tastebuds with smoky goodness that's tender and juicy. These guys sizzle with a flavor explosion from herbs and spices with the tang of mustard and lemon juice. Spicy or not, it will surely ignite your senses to a mouthwatering smoking dining experience.

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Course: Dinner

Cuisine: American

Keyword: Smoked Boneless Chicken, Smoked Boneless Chicken Thighs, Smoked Chicken

Prep Time: 10

Cook Time: 1 30

Marinating Time: 2

Total Time: 3 40

Servings:

Calories: 136kcal

Author: imma

Ingredients

6-8 boneless chicken thighs (2-2½ pounds or about 1kg)
Salt and pepper, to taste
2-3 tablespoons (30-45ml) olive oil
2 tablespoons (30g) Dijon mustard
1 tablespoon (15ml) soy sauce
2 teaspoons (2g) thyme, minced
1 tablespoon (7g) minced garlic
1 tablespoon (4g) parsley, chopped
½ lemon, juiced
½ teaspoon (1g) pepper flakes (optional)

Instructions

Prep the Chicken

Lightly salt and pepper chicken and place in a large bowl or zip lock bag.
In a medium mixing bowl, whisk together the olive oil, Dijon mustard, soy sauce, thyme, garlic, parsley, lemon juice, and pepper flakes.
Pour marinade over the chicken and thoroughly mix until every inch is fully coated in marinade. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, ideally overnight. This will allow the flavors to meld and infuse into the chicken.
Remove the marinated chicken thighs from the refrigerator and let them sit at room temperature for 20-30 minutes before smoking.

Cook the Chicken Thighs

When ready to cook, remove the chicken from the marinade, drain off the excess, and discard the remaining marinade.
Preheat your smoker to a temperature of 225-250°F (107-121°C). I used a Traeger pellet grill for this recipe.
Place the chicken thighs directly on the smoker grates, leaving some space between them for even airflow and smoke circulation.
Close the smoker and let the chicken thighs smoke for approximately 1½ hours or until they reach an internal temperature of 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the meat. Thighs vary in size, resulting in varying smoke times.
During the smoking process, you can baste the chicken thighs during the last 5-10 minutes of smoking.
Once the chicken thighs reach the desired temperature, carefully remove them from the smoker and transfer them to a cutting board.
Allow the chicken thighs to rest for 5-10 minutes to retain their juices and ensure tenderness.
Serve with BBQ sauce and your favorite side dishes.

Notes

When choosing pellets for chicken, fruitwood (apple, cherry, peach) is excellent for smoking chicken. It delivers a mild and slightly sweet flavor that complements the natural taste of the meat without overpowering it. Apple, cherry, and peach wood pellets are widely available and are versatile options for smoking poultry.
A good meat thermometer ensures your chicken thighs are fully cooked and safe. Insert the thermometer into the thickest part of the chicken thigh. They're ready when they reach an internal temperature of 165°F (74°C).
Consider brining the chicken thighs before smoking them, as it enhances their flavor and moisture, resulting in juicy and flavorful meat.
If brining the chicken, leave the salt out of the marinade.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition