How Long To Smoke Boneless Chicken Thighs: Time & Temp Guide
When smoking boneless chicken thighs, consider both timing and temperature changes. Let's learn how to adjust smoking time under different conditions to ensure perfect results every time.
How long should boneless chicken thighs be smoked?
If the temperature is maintained at around 100 - 120 °C (212 - 248 °F), it usually takes 1 to 1.5 hours.
However, the most reliable way is to check the internal temperature. Insert a thermometer into the thickest part of the meat. When the temperature reaches 75 °C (167 °F), you can take it out.
Pay attention to two points during smoking:
First, place the chicken with the skin facing up. This way, the fat can slowly penetrate into the meat, and the meat is less likely to dry out.
Second, don't use thick smoke throughout the process. Give enough smoky flavor in the first half hour, and then reduce it later to avoid over - smoking and bitterness.
If you prefer a more tender texture, you can wrap the chicken in aluminum foil and smoke it for the last 20 minutes. This can lock in more juices.
I've tried it several times before and found that chicken thighs can actually tolerate quite a bit of smoking time. Even if it's a little over - done, the meat won't get tough easily. But remember to marinate the chicken with a little salt and black pepper for half an hour in advance. Simple seasoning can actually bring out the smoky aroma better.
How long to marinate boneless thighs before smoking?
The marinating time for boneless chicken thighs before smoking can usually range from 4 to 24 hours, but I personally think marinating overnight gives the best results.
For example, I'm used to preparing it the night before, allowing the marinade to slowly seep into the meat. This way, the flavor will be more evenly distributed after smoking. If you're short on time, marinate for at least 4 hours, but the flavor may not be as pronounced as when marinated overnight.
Pay attention to the acidic ingredients in the marinade. If you use lemon juice, vinegar, or yogurt, it's best not to marinate for more than 6 hours, otherwise the meat may become tender and fall apart easily. If it's a mild marinade like soy sauce and spices, around 12 hours is more appropriate.
I once tried marinating with a mixture of Dijon mustard and brown sugar for 8 hours. After smoking, a beautiful caramelized layer formed on the surface.
Can I smoke boneless chicken thighs faster at a higher temperature?
Yes, but you need to be a bit more careful during the process. If you raise the temperature to 140 - 160 °C (284 - 320 °F), it can be done in about 45 minutes to 1 hour. However, the skin is likely to become tough. It is recommended to use these two methods to avoid that:
Operation suggestions:
Smoke the chicken with the skin side down for the first 15 minutes. After forming a protective layer, then turn it over.
Spray some apple juice or a mixture of white vinegar and water on the surface of the meat every 20 minutes to keep it moist.
Brush honey water or barbecue sauce during the last 10 minutes. At this time, the high temperature can quickly color the chicken without easily burning it.
Should I wrap boneless chicken thighs in foil while smoking?
Whether to wrap boneless chicken thighs in foil during smoking depends.
I usually use foil in two situations: first, when the chicken thighs are particularly thick (more than 4 cm); second, when the marinade contains a lot of sugar and you need to prevent burning.
The advantage of not wrapping is that the surface can form a crisper texture, and the smoky flavor can penetrate deeper. However, if the temperature of the smoker you use is unstable or the wind is strong, wrapping in the middle can prevent the surface from drying out too quickly.
Should you flip chicken while smoking?
You don't need to flip the chicken thighs frequently while smoking. Under indirect heating, the hot air circulates around the food, and flipping can actually cause temperature fluctuations. However, if you notice local hot spots in the equipment, for example, if the left side is significantly hotter, you can adjust the position midway, but there's no need to flip the meat completely.
For instance, when I use a vertical smoker, the temperature in the upper layer is usually slightly higher. I will rotate the grill 180 degrees after 1 hour. If the chicken skin sticks to the grill because it was placed skin - side down, you can quickly and gently lift it with tongs to adjust, but be quick so as not to lose too much heat.
It's especially not advisable to flip chicken thighs with the skin on. When the skin is facing up, the melting fat will naturally penetrate the meat. If you forcibly flip it, the crispy skin may stick to the grill and break. If you're really worried about uneven heating, you can use a spray bottle filled with apple cider vinegar and spray it on the surface two or three times instead of flipping.
What wood chips are best for smoking chicken?
I highly recommend fruit woods like apple wood and cherry wood. They burn steadily, and the sweet aroma they emit won't overpower the natural flavor of the chicken.
If you prefer a slightly stronger smoky flavor, you can mix in a bit of hickory wood, but the proportion should not exceed one - third of the total amount of wood chips. Otherwise, it's likely to turn bitter.
Grapevine chips are rarely mentioned, but they can bring a fresh aftertaste similar to white wine, making them suitable for chicken thighs marinated with rosemary or lemon. Novices should try to avoid oak or beechwood. These two types of wood have a relatively strong smoky aroma and are more suitable for red meat.
Here's a little tip: Dry the citrus peels and mix them with the wood chips. This will add layers of citrus aroma during the smoking process.
