Creeach Fam Recipes

Smoked Chicken Thighs

8 servings


15 minutes

active time

1 hour

total time


3 lb chicken thighs (bone-in and skin-on)

¾ cup bbq sauce

2 tbsp apple cider vinegar

2 tbsp brown sugar

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

2 tsp chili powder

1 tsp cayenne pepper (optional)

½ tsp allspice

1 ½ tsp salt

1 tsp black pepper


Preheat your Traeger grill (or other smoker) to 300°F. See notes below for additional cooking times and temperatures.

In a small bowl mix all of the ingredients for the chicken dry rub.

Pat the chicken thighs dry with a paper towel, and place in a large bowl or on a baking sheet. Sprinkle the chicken thighs with enough rub to fully coat each thigh and use your hands to rub the seasonings into the chicken. Note - You can store any unused chicken rub in an airtight container at room temperature, assuming it wasn’t in contact with the raw chicken.

Place the chicken thighs skin side up directly on the grill grates of the preheated Traeger. Smoke the chicken for approximately 40 minutes until the internal temperature reaches 160° F (the time can vary greatly based on the size of the thighs).

While the chicken is smoking, mix the bbq sauce with apple cider vinegar.

Once the internal temperature of the chicken thighs reaches 160°F, mop the chicken with the bbq sauce and then flip the thighs skin side down in order for the skin to crisp up.

Continue grilling the chicken until the internal temperature reaches 170-175° F.

Remove chicken from the grill and enjoy!


Serving Size



383 kcal

Total Fat

24 g

Saturated Fat

7 g

Unsaturated Fat

15 g

Trans Fat

0.1 g


142 mg


840 mg

Total Carbohydrate

16 g

Dietary Fiber

1 g

Total Sugars

11 g


24 g

8 servings


15 minutes

active time

1 hour

total time
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