These Pit Boss Smoked Chicken Thighs are juicy, tasty, and smoky! With simple seasonings, they cook to perfection on the grill, making them a crowd-pleaser for any gathering.
Honestly, the aroma while they smoke is heavenly! I love serving them with some fresh veggies or a nice side salad—it’s a great way to balance out all that yummy flavor!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for flavor and moisture. If you have chicken breasts or wings, you can use those instead, but they may dry out faster, so keep an eye on cooking time.
Bacon: Bacon adds a nice crunch and flavor to the dish. Turkey bacon can be a healthier alternative, but it won’t add as much richness. If you’re avoiding pork for dietary reasons, try prosciutto for a different taste.
Cheeses: Cream cheese gives creaminess, while cheddar offers sharpness. If you want to switch it up, use ricotta instead of cream cheese. Skip feta if you’re not a fan, or substitute with goat cheese for a different tang.
Spinach: Fresh spinach is nice for its color and nutrients. You could swap it for kale or Swiss chard, but remember that these may need more cooking time due to their toughness.
Spices: Smoked paprika is key for that distinct smoky flavor. If you don’t have it, regular paprika works too, but the flavor won’t be as rich. Adding a pinch of cayenne can also spice things up a bit.
How Do You Ensure the Bacon Gets Crispy?
Getting bacon crispy while keeping the chicken juicy can be a challenge. Here’s how to do it:
- Wrap the chicken thighs with bacon, ensuring it’s secured tightly. This helps create an even cook.
- Smokers work slowly, so cooking at 225°F allows the bacon fat to render out slowly, which helps it crisp up.
- In the last 15-20 minutes of smoking, turn up the heat to about 300°F to get that bacon nice and crispy without overcooking the thighs.
Also, remember to let the chicken rest after smoking. This helps everything settle and keeps the juices in.
How to Make Pit Boss Smoked Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in chicken thighs, skin on
- 8 slices of bacon
For the Filling:
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1/4 cup feta cheese (optional)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and pepper to taste
For Cooking:
- Olive oil (for brushing)
- BBQ sauce (optional for glazing)
How Much Time Will You Need?
This delicious recipe will take approximately 15 minutes to prepare and about 2-2.5 hours to smoke the chicken, plus an additional 10 minutes to rest before serving. In total, you’re looking at around 2.5 to 3 hours from start to finish.
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your Pit Boss smoker to 225°F (107°C). This low and slow cooking will help the chicken stay tender and flavorful. Make sure it’s nice and hot before you get started on the chicken!
2. Prepare the Cheese and Spinach Mixture:
In a medium bowl, combine the chopped spinach, softened cream cheese, shredded cheddar cheese, feta cheese (if using), minced garlic, smoked paprika, onion powder, and a pinch of salt and pepper. Mix everything together until it’s well combined. This will be the tasty filling for your chicken thighs!
3. Stuff the Chicken Thighs:
Take each chicken thigh and carefully loosen the skin without removing it. Using a spoon, add a generous scoop of the cheese and spinach mixture underneath the skin. Spread it out evenly over the meat for the best flavor.
4. Wrap in Bacon:
Next, take 2 slices of bacon and wrap each chicken thigh, covering the sides and the top. This will help keep the chicken moist and add a delicious crispy layer of flavor while cooking.
5. Season and Prepare for Smoking:
Lightly brush the outside of each wrapped thigh with olive oil, then season with a little salt and pepper for added flavor. Make sure to get every side coated!
6. Smoke the Chicken Thighs:
Place the chicken thighs on the smoker grate, making sure they’re not touching. Smoke them for about 2 to 2.5 hours. You’ll know they’re done when the internal temperature reaches 165°F (74°C) and the bacon is nice and crispy.
7. Optional BBQ Glaze:
If you like a bit more flavor, you can glaze the chicken thighs with BBQ sauce during the last 15-20 minutes of cooking. Just brush it on and let it caramelize slightly for a tasty finish!
8. Rest and Serve:
Once your chicken thighs are cooked, take them off the smoker and let them rest for about 10 minutes. This helps retain all those juices. After resting, serve them up and enjoy your delicious, smoky creation!
Enjoy your flavorful Pit Boss smoked chicken thighs!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used, but they will cook faster, typically in about 1.5 to 2 hours. Keep an eye on the internal temperature to ensure they reach 165°F (74°C) before removing them from the smoker.
What Can I Substitute for Cream Cheese?
If you want a healthier option, you can use Greek yogurt or cottage cheese. For a dairy-free choice, consider using a vegan cream cheese. Just keep in mind that texture and flavor may slightly vary!
How Should I Store Leftovers?
Store any leftover chicken thighs in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. To reheat, thaw in the fridge and warm in the oven or microwave until heated through, ensuring the internal temperature is safe.
Can I Smoke This Chicken at a Higher Temperature?
Yes, you can smoke the chicken at a higher temperature, around 300°F (149°C). This will reduce the cooking time to approximately 1.5 hours, but keep an eye on the internal temperature to avoid overcooking.
