Skip to Content

Big Green Egg Smoked Chicken Thighs

Hey there, food aficionados! Today, we’re diving headfirst into the wonderful world of Big Green Egg smoked chicken thighs. Buckle up, because we’re about to embark on a smoky, juicy, flavor-packed adventure that’ll leave your taste buds doin’ the happy dance!

big green egg smoked chicken thighs

How to Make Smoked Chicken Thighs on a Big Green Egg

Picture this: a lazy weekend afternoon, friends and family gathered ’round, and the intoxicating aroma of smoked chicken thighs filling the air. I’m taking you through the magical journey of crafting these delicious gems step by mouthwatering step:

  1. Prep the Thighs: Grab those plump chicken thighs – bone-in, skin-on, ’cause that’s where the flavor’s at! Give ’em a quick pat down with a paper towel (watch out for those kitchen ninja skills) and trim any excess skin.
  2. Seasoning Swagger: Time for the rub-a-dub-dub! Whip up a tantalizing rub using spices like paprika, garlic powder, onion powder, a pinch of cayenne, and a dash of brown sugar. The sweet and savory dance party begins!
  3. Rub-a-Dub the Thighs: Give those thighs a rubdown that’ll have you both blushing! Massage that spice blend into every nook and cranny. Let those flavors get cozy.
  4. Fire Up the Egg: Get your Big Green Egg to a sultry 250°F (120°C). Toss in a few wood chunks – hickory or apple wood, anyone? – for that smoky symphony.
  5. Time to Smoke: Place the thighs on the grill grates, skin side up, and let ’em bask in the smoky goodness. Resist the urge to peek too much – we’re talkin’ low and slow here!
  6. Keep the Flame Alive: Keep that Egg at a steady 250°F (120°C) for about 1.5 to 2 hours. You want those thighs to sing a tender melody, so patience, my friends!
  7. Crispy Crunch: Crank up the heat to around 375°F (190°C) and flip those thighs for a crispy, cracklin’ skin. Show ’em some love for about 5-10 minutes.
  8. Golden Goodness: There you have it, folks – golden, smoky, and outrageously delicious Big Green Egg smoked chicken thighs. Your taste buds will thank you!

The Rub

Now, about that rub – it’s like a secret handshake between your taste buds and the chicken. The brown sugar brings sweetness, the smoked paprika gives a smoky kick that makes you wanna dance, and garlic powder? Well, it’s the life of the party, my friends! Don’t be shy with the cayenne either – let it flirt a bit, but not too much, unless you’re a fire-breathing dragon!

green egg smoked chicken thighs

How Long to Smoke

Listen up, my flavor adventurers! Smoking those thighs is like slow-dancing – you can’t rush it. Give ’em 1.5 to 2 hours in the smoky embrace of the Egg. Think of it as their spa day, where they absorb all that woodsy aroma and turn into smoky superheroes.

What to Serve

Alright, you’ve got your star player – the smoked chicken thighs. Now, let’s build a supporting cast! Think buttery corn on the cob, a zesty coleslaw that’s got that perfect crunch, and maybe some pillowy-soft buns for the ultimate BBQ sandwich experience. Your plate’s gonna be happier than a pig in mud!

What to Do with Leftovers

So, let’s say you accidentally channeled your inner BBQ superhero and made a few extra thighs (happens to the best of us). Now what? How ’bout some chicken salad with a smoky twist? Or shred that leftover goodness for tacos that’ll make your taste buds salsa dance!

smoked chicken thighs on big green egg

Folks, there you have it – the secret to Big Green Egg smoked chicken thigh perfection. From rubbin’ to smokin’ to that final, crispy crunch, this recipe’s a flavor-packed journey you won’t soon forget. So gather your BBQ squad, fire up that Egg, and get ready for a taste bud party like no other!

Thanks for chowing down on my BBQ wisdom, y’all. Remember, life’s too short for bland food – keep grillin’, chillin’, and lettin’ those flavors shine. Until next time, keep your flames high and your spirits higher. Happy grilling, my flavor-loving amigos!

Big Green Egg Smoked Chicken Thighs

Get ready for a flavor explosion! This Big Green Egg smoked chicken thighs recipe is sure to impress with its tender and smoky goodness.

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours
Searing 10 minutes
Servings 4


  • 8 bone-in skin-on chicken thighs
  • Wood chunks hickory or apple wood

For the Rub:

  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper


Prep and Rubbing

  1. Prep the Thighs: Pat dry the chicken thighs with paper towels. Trim any excess skin if needed. Place them on a clean plate.
  2. Mix the Rub: In a bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper. Mix well until all the spices are evenly incorporated.
  3. Rub-a-Dub: Sprinkle the rub mixture generously over both sides of the chicken thighs. Massage the rub into the meat to ensure it's coated thoroughly. Let the thighs rest while you prepare the smoker.


  1. Fire Up the Smoker: Prepare your Big Green Egg for smoking by lighting the charcoal and bringing the temperature to around 250°F (120°C). Add a couple of wood chunks to the charcoal for that signature smoky flavor.
  2. Place the Thighs: Once the smoker is at the right temperature and there's a gentle smoke coming out, place the chicken thighs on the grill grates, skin side up. Close the lid and let the smoking happen.
  3. Let 'Em Smoke: Maintain a steady temperature of 250°F (120°C) for the next 1.5 to 2 hours. This slow cooking will infuse the meat with that smoky goodness and make it incredibly tender.

Searing and Serving

  1. Crank Up the Heat: When the thighs are close to being done, around the 1.5 to 2-hour mark, crank up the temperature of the smoker to around 375°F (190°C).
  2. Flip and Sear: Carefully flip the thighs so that the skin side is facing down. Let them sear for 5-10 minutes, or until the skin is crispy and golden-brown.
  3. Check the Temperature: To make sure the chicken is cooked to perfection, use a meat thermometer to check the internal temperature. It should read 165°F (74°C) when inserted into the thickest part of the meat.
  4. Serve and Enjoy: Remove the chicken thighs from the smoker and let them rest for a few minutes before serving. Arrange them on a platter with your choice of sides, whether it's buttery corn on the cob, zesty coleslaw, or even a sandwich with burger buns.
Recipe Rating