Smoked BBQ Chicken Thighs Recipe

Chicken thighs make the ideal chicken cut for the smoker: bone-in, skin-on. This smoked BBQ chicken thighs feature a buttery brine and a spicy rub, smoked to perfection with hickory wood.


12-14 Chicken thighs

1 Cup of your favorite BBQ sauce

½ Pound butter

For Brine:

4 Cups water

¼ Cup kosher salt

3 Tbsp brown sugar

1 Tbsp black pepper

For Rub:

¼ Cup kosher salt

⅓ Cup brown sugar

2 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp dried parsley

1 Tbsp black pepper

Bradley Flavour Bisquettes – Hickory


Dissolve together ingredients for the brine.

Submerge chicken thighs in brine and leave covered in the fridge overnight, or a minimum of 4 hours.

Remove from brine, rinse and pat dry.

Mix together ingredients for rub.

Coat chicken evenly in rub.

Preheat smoker to 225°F with Bradley Hickory Flavour Bisquettes.

Melt ½ lb of butter, and add remaining rub to an aluminum baking dish.

Place chicken in the butter bath and smoke for 1½ hours.

Remove the chicken from the butter bath.

Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.

Serve warm with extra BBQ sauce.

Recipe by: Lena Clayton


Hickory Wood Bisquettes

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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