Pellet Grill Chicken Thighs
Delicious chicken thighs smoked low and slow on your Traeger or favorite pellet grill. This barbecue smoked chicken classic is tender, juicy, and packed full of flavor.
Servings: 4
Equipment
- wood pellets
Ingredients
- 3 lbs chicken thighs bone-in and skin-on
Dry Rub
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 1 tbsp dried thyme
- 2 tbsp garlic powder
- 2 tbsp cumin powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Instructions
- Fire up pellet grill to 275°F (135°C)
- Trim excess fat from chicken thighs. Rinse under water and pat dry with paper towels.
- In a small bowl, combine the dry rub ingredients. Use a fork to crush or remove any lumps that appear.
- Apply dry rub to each thigh, covering all sides. Work into any crevices or folds in the meat.
- Arrange chicken thighs on grill grates, skin-side up. Close lid and smoke until meat internal temperature hits 165°F (74°C), about 1 to 1 ½ hours.
- Place the thighs in an aluminum pan (you may need more than one). Tightly cover with foil and place back on pellet grill. Smoke until meat temperature reaches 180°F (82°C).
- Remove thighs from pellet grill. Rest for 10 minutes before serving.