Pellet Grill Chicken Thighs
These pellet grill chicken thighs are tender, juicy, and smoky with beautifully crisped skin. Bone-in, skin-on thighs are slow-smoked, then finished at high heat for flavorful, foolproof results that are perfect for family dinners, entertaining, or meal prep.
Ingredients
- 8 bone-in, skin-on chicken thighs about 3–3.5 pounds total
- 3 tablespoons olive oil or avocado oil, or any oil with a decent smoke point
- 3 tablespoons barbecue dry rub your favorite brand or homemade
- 2 tablespoons brown sugar for homemade rub (optional if using store-bought rub)
- 1 tablespoon smoked paprika for homemade rub
- 1 teaspoon kosher salt for homemade rub; adjust if using salty store-bought rub
- 1 teaspoon black pepper for homemade rub
- 1 teaspoon garlic powder for homemade rub
- 1 teaspoon onion powder for homemade rub
- 1/2 teaspoon chili powder or cayenne for more heat; for homemade rub
- 1 teaspoon kosher salt extra, if your rub is low-sodium
- 1/2 teaspoon freshly ground black pepper extra, for a little bite
- 1 tablespoon apple cider vinegar for drizzling before or after grilling
- 1/2 cup barbecue sauce optional, for brushing at the end
- wood pellets hickory, apple, cherry, or competition blend for poultry
- cooking spray or oil for grill grates, if needed
- fresh herbs such as chopped parsley or chives, optional for garnish
Instructions
- Fill the pellet grill hopper with your preferred wood pellets, such as apple, cherry, hickory, or a competition blend. Set the grill temperature to 250°F (121°C) and preheat with the lid closed for about 15 minutes to allow the temperature to stabilize.
- While the grill heats, pat the chicken thighs completely dry with paper towels. Trim any excess loose skin or large fat flaps, leaving most of the skin intact. Place the thighs in a large bowl or on a sheet pan.8 bone-in, skin-on chicken thighs
- Drizzle the chicken thighs with olive oil and rub it evenly over all sides. Sprinkle the barbecue dry rub, extra kosher salt, and extra black pepper over the chicken. Use your hands to massage the seasoning under the edges of the skin and all around each piece. Let the chicken rest at room temperature for about 15 minutes while the grill finishes heating.8 bone-in, skin-on chicken thighs, 3 tablespoons olive oil, 3 tablespoons barbecue dry rub, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Lightly oil or spray the grill grates if your grill tends to stick. Place the chicken thighs skin-side up directly on the grates, spacing them so they are not touching to allow for good airflow. Close the lid and avoid opening it frequently to maintain heat and smoke.8 bone-in, skin-on chicken thighs, cooking spray or oil
- Smoke the chicken at 250°F for about 45–60 minutes to build smoke flavor. After about 45 minutes, begin checking internal temperature with an instant-read thermometer inserted into the thickest part of a thigh without touching bone. When the chicken reaches about 150°F–155°F, move to the next step.
- Increase the pellet grill temperature to 375°F (190°C). Continue cooking with the lid closed for another 20–30 minutes, or until the internal temperature of the thighs reaches 180°F–190°F. Dark meat becomes more tender and juicy at these higher temperatures as the connective tissue breaks down.
- If you like saucy chicken, brush a thin layer of barbecue sauce on the thighs during the last 5–10 minutes of cooking. Keep the layer light to prevent burning; you can add more sauce when serving.1/2 cup barbecue sauce
- Transfer the cooked chicken thighs to a platter or cutting board and let them rest for about 10 minutes. Just before serving, lightly drizzle or brush the thighs with apple cider vinegar to add a subtle tang that brightens the smoky richness. Alternatively, mix the vinegar into a small amount of extra barbecue sauce for a quick mop.8 bone-in, skin-on chicken thighs, 1 tablespoon apple cider vinegar
- Garnish the chicken with chopped fresh parsley or chives if desired. Serve warm with classic sides such as corn on the cob, coleslaw, baked beans, or a simple green salad.fresh herbs
Notes
Storage: Cool leftover chicken and store in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months (wrap tightly, then place in a freezer bag).
Reheating: Reheat in a 325°F oven for 15–20 minutes with a splash of broth for moisture, or in an air fryer at 350°F for 6–8 minutes to re-crisp the skin. Microwaving works but will soften the skin.
Variations: Try lemon herb (garlic, lemon zest, thyme, rosemary), spicy Southwest (chipotle, cumin, smoked paprika), maple mustard glaze (equal parts maple syrup and Dijon), or garlic parmesan finish (butter, minced garlic, grated Parmesan). For a low-sugar version, omit brown sugar in the rub and use sugar-free or no barbecue sauce.
Tips: Cook to temperature, not just time; thighs are best at 180°F–190°F. For crispier skin, air-dry the seasoned chicken uncovered in the fridge for a few hours before grilling. Apple and cherry pellets give milder, sweeter smoke, while hickory is stronger. Use an independent thermometer to verify your grill’s temperature if needed.
Reheating: Reheat in a 325°F oven for 15–20 minutes with a splash of broth for moisture, or in an air fryer at 350°F for 6–8 minutes to re-crisp the skin. Microwaving works but will soften the skin.
Variations: Try lemon herb (garlic, lemon zest, thyme, rosemary), spicy Southwest (chipotle, cumin, smoked paprika), maple mustard glaze (equal parts maple syrup and Dijon), or garlic parmesan finish (butter, minced garlic, grated Parmesan). For a low-sugar version, omit brown sugar in the rub and use sugar-free or no barbecue sauce.
Tips: Cook to temperature, not just time; thighs are best at 180°F–190°F. For crispier skin, air-dry the seasoned chicken uncovered in the fridge for a few hours before grilling. Apple and cherry pellets give milder, sweeter smoke, while hickory is stronger. Use an independent thermometer to verify your grill’s temperature if needed.
Nutrition
Calories: 350kcal
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