Looking for the ultimate smoked chicken thighs recipe? These Championship Chicken Thighs are your answer. Crafted with boneless, skin-on thighs, this award-winning recipe features a bold blend of BBQ rubs, slow-smoked to juicy perfection on a pellet grill.
Finished with a glossy, sweet-and-sticky glaze, these chicken thighs deliver competition-level flavor that’s perfect for both backyard BBQs and the BBQ competition circuit. Whether you're grilling for family or aiming for the trophy, this recipe brings serious heat and irresistible results.
🔥 Highlights:
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Competition-style smoked chicken thighs
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Boneless, skin-on for maximum juiciness and flavor
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Signature BBQ rub combo + sweet glaze
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Perfect on a pellet grill like the Yoder Smokers YS640s
Category
Entree
Cuisine
American
Servings
6
Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Calories
375
If you're searching for the best smoked chicken thighs recipe, look no further than these award-winning Championship Chicken Thighs. This recipe uses boneless skin-on chicken thighs seasoned with a winning blend of BBQ rubs, slow-smoked to perfection on a pellet grill, and finished with a sweet, sticky glaze that shines in both backyard cookouts and competition circuits.
Ingredients
- 12 Chicken Thighs
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Holmes Made Smokey Cowboy Mustard (as binder)
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BBQ Rub Layer 1: Plowboys Yardbird Rub
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BBQ Rub Layer 2: Eat BBQ Sweetness Rub
- 1/2 cup chicken stock
- 4 tbsp unsalted butter, cut into pieces
- 2 tbsp honey
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1 tbsp Cattleman’s Grill Pit Fire Sauce
- Optional: squeeze of lemon or splash of apple cider vinegar
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Blues Hog Original BBQ Sauce (thinned with a splash of apple juice or water for brushing)
For the Chicken
For the Braising Liquid
For the Glaze
Directions
Trim the Thighs
- Remove excess fat and loose skin.
Shape thighs into neat, competition-style ovals for even cooking.
Season & Smoke
- Preheat your pellet grill to 275°F.
Separate the skin and add a small amount of Yardbird rub under the skin. Use toothpicks to hold skin in place.
- Lightly coat chicken with mustard.
- Apply a heavy layer of Plowboys Yardbird Rub followed by a medium coat of Smoke on Wheels rub.
- Place thighs skin-side up on a wire rack or directly on the grates.
- Smoke for 45 minutes to 1 hour, until internal temperature reaches ~160°F.
Braise for Moisture
- Transfer thighs to a foil pan.
- Add the braising liquid and cover tightly with foil.
- Cook for an additional 45 minutes, or until thighs reach 175–180°F and are very tender.
Glaze & Set
- Remove foil and brush each thigh generously with Blues Hog BBQ Sauce.
- Return to the grill, uncovered, for 10–15 minutes to set the glaze
Recipe Note
Why This Recipe Works
- Competition-Style Prep: Trimmed for uniformity and maximum tenderness.
- Double-Rubbed for Flavor: Layers of barbecue rub create a bold, balanced crust.
- Smoked Then Braised: Retains moisture and adds depth before glazing.
- Perfect for Pellet Grills: Consistent heat and smoke make execution easy.
Serving Suggestions
- Serve hot with coleslaw, cornbread, or mac & cheese.
- Chop leftovers for BBQ sandwiches or sliders.
- Great for game day, family dinners, or competition practice.
Nutrition
Nutrition
- Serving Size
- 1 Thigh
- per serving
- Calories
- 375
- Carbs
- 12 grams
- Protein
- 25 grams
- Fat
- 22 grams
- Sodium
- 750 milligrams
- Cholesterol
- 110 milligrams
