Smoked Chicken Thighs are a great BBQ recipe for the summer! Slow cooked and full of flavor. Use hickory chips (or pellets) or any wood you prefer and a BBQ rub. Gluten free.
Preheat your smoker to 225F with your wood chips or pellets (I like to use hickory, but use any flavor you like).If using a grill, put the chips in a metal pant, covered, with venting holes on the grill.
Mix the rub ingredients together.
Pat the chicken thighs dry with paper towels.
Rub the spice rub into the thighs, covering all surface areas including bones.If the rub will not stick, use a very small amount of vegetable or canola oil to wet the chicken just enough for the rub to stick.
If desired, let the chicken sit with the rub for at least 30 minutes to help the flavors absorb into the meat (not required).
Put the chicken thighs into the smoker after it has preheated to 225°F.Put a grilling meat thermometer into a thigh at the thickest part, not against any bones. This is easiest for thighs with the probe being sideways.
Smoke until the internal temperature is 165°F, typically 1.5-2 hours.Check the meat after one hour. You might need to smoke longer just depending on your smoker and if the meat stalls at all.
If desired, baste with BBQ sauce the last 30 minutes. Let rest 15 minutes before serving.