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A simple way to smoke Chicken Thighs to use in pasta, salad, enchiladas, wraps, lasagna and pizza using an outdoor electric smoker or a wok on the stovetop.
If you don’t break your ropes while you’re alive, do you think the ghosts will do it after?Kabir
This recipe for Smoked Chicken Thighs has become one of our favorites around here because of its ability to elevate many other dishes, turning ordinary into extraordinary. Succulent, tender and moist, the chicken is just lightly smoked and can be used in many other dishes.
Tuck the succulent smoked chicken thighs into these delicious enchiladas or lasagnas, toss into a soup or a pasta salad or green salad, or slip into burritos, quesadillas or tortillas for the most delicious tacos ever! Add to grilled pizzas or simply serve on its own alongside an heirloom tomato salad.
The possibilities are truly endless, and I hope you use this as a jumping-off point for your own recipes. The smoked chicken can made in big batches and frozen.
If you don’t own an electric smoker, you can also smoke chicken thighs on your stove top using a a wok! Simple, quick and easy!
How to Smoke Chicken Thighs ( electric Smoker)
Use boneless, skinless chicken thigh meat to help ensure your chicken stays moist. Breast meat will dry out too easily and is less forgiving.
Lightly salt and pepper the chicken, or use a spice rub.
If using an electric smoker, simply plug it in, and smoke on low heat using apple wood, mesquite or any flavor of wood you like. If smoking in a BBQ-type smoker, smoke the chicken on very low heat, before grilling.
We usually smoke the chicken in the electric smoker for 45 – 60 minutes before finishing it on the grill or in the oven. Obviously, the longer you smoke it, the more intense the flavor. I really like the electric smoker because of its low heat. It allows a lot of control in the cooking process.
If smoking in an electric smoker, the chicken will still be quite raw. Place in a 350 F oven or on a greesed grill set to medium and cook until cooked through, ( 165F) being careful careful not to overcook.
How to smoke chicken in a wok
This stovetop method works just as easily. Place dry, unsoaked wood chips in the bottom of a wok. You could line the bottom of your wok with foil if you wish.
Place a steamer basket over the chips inside the wok.
Season the chicken thighs then place them on top, and tightly cover it in foil, using a couple of pieces. Turn your hood on!
Turn heat to medium-high or high heat until you begin to see or smell smoke. This may take a few minutes. Once it is evident that the wood chips are smoking, turn heat down to medium-low. Continue smoking 10 minutes.
Brush with olive oil and finish cooking the chicken thighs in a 350F oven until the internal temp reaches 165F.
It’s better to err on the side of underdone vs. overdone. Over-smoking the chicken in the wok will produce a tough rubbery thigh. If in doubt, try a tester piece first.
If cooked to perfection in a wok, the chicken will turn out moist, tender and slightly caramelized.
Ways to use Smoked Chicken Thighs
- Use in Enchiladas Verde (Green Enchiladas)
- Use in Rosemary Chicken Lasagna
- Use in Tacos, Burritos, and Quesadillas!
- Add to salads
- Add to soups!
- Add to Bowls and wraps
Smoked chicken will keep up to 4 days in the fridge or can be frozen.
More recipes you may like!
How to smoke Chicken Thighs on the stovetop using a wok, or using an electric smoker. Add to pasta, salads, pizza, wraps, quesadillas, tacos or enchiladas. Can be made ahead and frozen.
- Pat dry chicken. Lightly salt and pepper both sides ( or use a spice rub)
- If using a electric smoker, plug it in, add the chips and smoke about 45 minutes to 1 hour, adding more wood chips if necessary. Finish on the grill or in a 350F oven until cooked through ( 165 F internal temp) being careful not to overcook .
- Let chicken rest, and slice or shred it, adding it to pasta, pizza, salad, soup, tacos, enchiladas, or refrigerate or freeze for future use.
- For a subtler, less smoky version, smoke for only 15-25 minutes and finish off in the oven or on the grill.
This is a basic recipe, just to introduce you to the idea of smoking chicken. Use this recipe as a jumping off point for your own creations.
TO SMOKE IN A WOK : place ¼ Cup wood chips in a small mound on a piece of foil, in the middle of a wok. Place a steamer basket over the chips. Lay the seasoned chicken in a single layer in the steamer basket. ( see photos) Cover the wok tightly with a couple layers of foil. Place the foiled wok over medium high heat (or high) on the stove top with the fan or hood on. Let it heat up until you smell or see wisps smoke, about 4 minutes. Let it smoke for a good minute. Then turn heat down to medium low or low, and let it smoke 20 minutes. Remove foil outdoors. Using a thermometer check chicken for done-ness ( 165F internal temp) and place in a warm oven or grill, to cook through. Don’t overcook.
- Serving Size: 1 thigh
- Calories: 180
- Sugar: 0 g
- Sodium: 529.1 mg
- Fat: 6.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 29.3 g
- Cholesterol: 140.1 mg
Keywords: smoked chicken thighs, how to smoke chicken thighs, smoked chicken thigh