Smoked Boneless Chicken Thighs
Smoked Boneless Chicken Thighs with BBQ by Biggs Chicken & Pork Rub
There's something magical about taking a humble boneless chicken thigh and turning it into a smoky, flavorful masterpiece. In this recipe, we’re keeping it simple but packed with flavor using BBQ by Biggs Chicken & Pork Rub. This rub delivers that perfect balance of sweet, savory, and a subtle kick — just right for poultry.
We smoke low and slow to lock in juicy tenderness, then glaze and finish hot to get that beautiful caramelized crust. Whether you're feeding the family or showing off for friends, this is one chicken recipe that never disappoints.
BBQ by Biggs Chicken & Pork Rub – A sweet and savory seasoning with just the right kick, perfect for poultry, pork, and ribs.
🛠️ Gear We Recommend:
- Smoking Racks – Great for airflow and even smoking.
- Thermapen ONE – For fast, accurate temp checks when finishing over high heat.
Learn step-by-step with our full guide here: How to Debone Chicken Thighs →
📖 Recipe: Smoked Boneless Chicken Thighs
🧂 Ingredients
- 6–8 boneless, skinless chicken thighs
- 2–3 tablespoons BBQ by Biggs Chicken & Pork Rub
- Your favorite BBQ sauce or glaze (optional, for final finish)
🔥 Instructions
- Pat chicken thighs dry with paper towels.
- Season generously on both sides with BBQ by Biggs Chicken & Pork Rub. Let sit at room temp while the smoker heats.
- Preheat your smoker to 250°F.
- Place thighs on a wire rack or directly on the smoker grates.
- Smoke until the internal temp reaches around 155°F (about 60–75 minutes depending on size).
- Optional: Brush with BBQ glaze and increase heat to 375°F. Cook until internal temp hits 183–185°F and the glaze caramelizes nicely.
- Rest for 5–10 minutes before slicing and serving.
Makes 4–6 servings (2 thighs per person)
🎥 Watch the Full Cook
📥 Printable Recipe
➡️ Click here to download the printable recipe PDF
📸 Behind the Cook
🙌 Final Thoughts
This recipe proves you don’t need fancy cuts or complicated prep to make something worth bragging about. Juicy, smoky, and full of that backyard BBQ flavor, these thighs are a solid go-to for any cookout.
Keep the fire lit and the smoke rollin’ — we’ll see you on the next cook.
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💬 Cluck Yeah! You Asked…
Do I have to debone the chicken thighs?
Nope! But deboning helps the chicken cook evenly and makes every bite tender and juicy. Plus, it’s easier to glaze and slice. We’ve got a full walkthrough linked in the post if you want to learn how.
Can I use a different rub?
Sure thing — but the flavor might not hit the same. We used BBQ by Biggs Chicken & Pork Rub for its sweet-savory balance and mild heat. Perfect match for crispy smoked thighs!
What temp should I smoke the chicken?
Start around 250–265°F until the thighs hit 140°F internal, then crank it up to 350°F to crisp the skin and finish strong. Target internal temp: 180–185°F for juicy, safe, and bite-through results.
