From the smoker
Smoked Chicken Thighs with a Hot Finish
A short smoke starts these paprika seasoned thighs, then a hotter oven finish browns the skin. Keep the sauce off until serving so the skin has a chance to stay crisp.
- Makes
- 2 main portions, 1 large thigh each
- Preparation
- About 10 minutes
- Cooking or chilling
- About 55 to 85 minutes, plus 5 minutes resting
Get everything ready
Ingredients
2 main portions, 1 large thigh each
What you need
Pellet smoker, oven, rimmed metal pan with a rack, tongs, food thermometer and cooking chamber thermometer.
Time to cook
Method
Set up two cooking stages
Heat the smoker to 300°F and check the temperature at the cooking area. Pat the thighs dry with paper towels. Do not rinse raw chicken. Trim only loose flaps of skin that would hang below the meat.
Season the thighs
Mix the salt, paprika, garlic powder, thyme and pepper. Rub the oil over the thighs and sprinkle the seasoning evenly over both sides. Keep the skin spread over the meat.
Smoke with the skin facing up
Put the thighs on the grate with space around each piece. Smoke for about 35 to 55 minutes, until the seasoning looks set and the thickest area is around 145°F to 155°F. This reading only marks the change of cooking stages. The chicken is not ready to eat.
Finish without a pause
While the thighs smoke, heat the oven to 425°F. Move them directly to a rack over a rimmed metal pan, keeping the skin up. Roast about 15 to 25 minutes until the skin is browned and each thigh reaches at least 165°F away from the bone. For softer thigh meat, continue toward 175°F. The higher target is a texture preference.
Rest and serve
Move to a clean plate and rest 5 minutes. Leave uncovered rather than trapping steam against the skin. Serve promptly with any sauce on the side.
Before you make it
Choose comparable pieces
Two large thighs make two main servings with sides. Smaller thighs may need two pieces per person. Weight and bone size affect the amount of edible meat.
Keep the finish simple
The oven finish avoids waiting for the smoker to climb in temperature while chicken sits partly cooked. Carry the chicken straight from one hot cooking stage to the other.
Temperature comes first
USDA gives poultry a minimum internal temperature of 165°F. Check the thickest part of each piece, away from bone. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Find the thigh on the chicken cut map. Read the Woodridge Pro owner notes and thermometer guidance before planning the setup.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.