Spicy Smoked Chicken Thighs - Recipe Diaries (2024)

FAQs

How long should I smoke chicken thighs at 225? ›

Rinse thighs in cold water, cutting away excess fat and skin, pat dry. Sprinkle liberally with Lawry's seasoning on both sides and set aside. Fire up the smoker to around 225-250°F. Smoke thighs for 3 hours.

Smoking chicken thighs at a consistent temperature of 250-275°F (121-135°C) for approximately 1.5 to 2 hours should ensure that the skin is not rubbery.

I recommend brining your bird using my chicken brine recipe which makes for delicious and juicy meat. If you don't brine your chicken, consider basting the chicken with a little chicken broth every hour or so.

As the temperature of the grill increases, you get less smoke.) Place the whole chicken in your Traeger and cook at it at 225 degrees Fahrenheit until the internal temperature of the bird (as measured at the thickest part of the breast) is165 degrees Fahrenheit. This can take between 3 and four hourts.

Place the chicken on the smoker skin side up. Close the lid, and cook until the internal temperature reaches 165 degrees F. This will take anywhere from 45 minutes to 1 hour 15 minutes depending on how big your chicken thighs are.

There are many liquids that you can use for spritzing. The most popular choices are apple cider vinegar, beer, and wine. But you can also use tomato juice, vegetable juice, or any type of broth. If you're looking to add some extra flavor, you can use a BBQ sauce, honey mustard, or teriyaki sauce.

A: On poultry the skin does seem to take the brunt of the smoke and heat and can turn out tough and not very appetizing when you cook it at low smoking temperatures. To create tasty smoked chicken with skin that has a good “bite-through”, it requires drying the skin before cooking it and then cooking it a higher heat.

Many grillers brine their chicken to keep it juicy during the smoking process, but I prefer the texture of a chicken breast that isn't brined. If you use a good meat thermometer and cook to the correct temperature then your chicken will turn out juicy and full of flavor without needing to brine it first.

Finish the Thighs in the Oven

By finishing the process in the oven, you ensure that the meat cooks evenly. Use a thermometer to check for doneness because overcooked chicken will have a rubbery texture.

How do you make chicken thighs not rubbery? ›

It's important to oil the food so that the meat doesn't dry out, and so that it does attract the smoke. After the chicken is brushed with a thin layer of olive oil, season lightly with a rub or simply use salt to flavor the chicken—the wood smoke is your major flavoring agent.

Is It Better to Smoke a Chicken at 225 or 250 degrees? Smoking a chicken at 225°F is the optimal temperature for achieving juicy, tender meat. If you need to cook your chicken faster, you can raise the smoker temperature to 250°F, but your chicken is more likely to dry out.

Tip #4: Don't Overcook Your Chicken

The FDA-approved temperature for cooking chicken is 165, but your chicken doesn't stop cooking the moment it comes out of the smoker. The bones of the bird hold heat, so you should actually remove from the smoker between 155 and 160 degrees.

Smoke your chicken breast at 225°F until it reaches an internal temperature of 165°F. This should take about 1 hour. Optional: If you prefer a slight crust on your chicken breast, smoke your chicken at 225°F until it reaches an internal temperature of 115°F.

Close pellet grill lid and smoke at 275 degrees for about 1 hour to 1 and 1/2 hours or until the chicken reaches 165 degrees Fahrenheit.

Bring the smoker up to 200 to 225 degrees. Place the chicken on grate and cover. Smoke until chicken reaches an internal temperature of 165 degrees on a digital thermometer in the thickest part, about 75 minutes (see note 2). Allow to rest for 10 minutes before slicing.

If you're making a whole smoked chicken (or several), it can take up to 4 hours to fully smoke at 225°F. At that point, the smoked chicken internal temp should reach between 160°F and 165°F in the thickest part of the chicken breast, and the thighs should be between 170°F and 175°F.