Smoked BBQ Chicken Thighs Recipe

Smoked BBQ Chicken Thighs

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 Flavor Bisquettes – Hickory


  1. Dissolve together ingredients for the brine.
  2. Submerge chicken thighs in brine and leave covered in the fridge overnight, or a minimum of 4 hours.
  3. Remove from brine, rinse and pat dry.
  4. Mix together ingredients for rub.
  5. Coat chicken evenly in rub.
  6. Preheat smoker to 225°F with Bradley Hickory Flavor Bisquettes.
  7. Melt ½ lb of butter, and add remaining rub to an aluminum baking dish.
  8. Place chicken in the butter bath and smoke for 1½ hours.
  9. Remove the chicken from the butter bath.
  10. 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.
  11. Serve warm with extra BBQ sauce.

Recipe by: Lena Clayton