Honey Garlic Smoked Chicken Thighs

Smoked chicken gets a major upgrade with this sticky honey garlic glaze. The sweetness balances the savory smoke, and the glaze caramelizes into something you will want to lick off your fingers.

Ingredients

  • 8 bone-in chicken thighs
  • 3 tbsp honey
  • 4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and black pepper
  • 1 tbsp olive oil

Step-by-Step Instructions

Step 1: Season the Chicken

Pat chicken thighs dry with paper towels. Season generously with smoked paprika, garlic powder, salt, and black pepper. Let sit at room temperature for 15 minutes.

Step 2: Fire Up the Smoker

Preheat your smoker to 225F. If using a grill, set it up for indirect cooking at the same temperature. Use fruit woods like apple or cherry for a mild, sweet smoke that pairs perfectly with honey.

Step 3: First Smoke Round

Smoke or grill the chicken thighs skin-side down for 30 minutes, until the skin starts to render and turn golden. Do not touch them during this time.

Step 4: Make the Glaze

While the chicken cooks, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and olive oil in a small bowl. The vinegar cuts through the sweetness and helps the glaze stick.

Step 5: Baste and Smoke

Flip the chicken and baste generously with the honey garlic glaze. Smoke for another 10-15 minutes. The sugars will start to caramelize.

Step 6: Final Flip and Glaze

Flip back skin-side down, baste again, and smoke until the internal temperature reaches 165F, about 5-10 more minutes. Watch the skin closely during this phase to avoid burning.

Step 7: Rest and Serve

Remove from heat and let rest for 5 minutes. The glaze will thicken slightly as it cools. Serve with extra glaze on the side.

Serving Suggestions

  • Coleslaw and cornbread for classic BBQ vibes
  • Grilled vegetables with a squeeze of lemon
  • Creamy mac and cheese on the side
  • Pickled onions or quick pickles to cut through the richness

Tips

  • Bone-in thighs stay juicier than boneless during long smokes. Skin-on is non-negotiable for crispiness.
  • If the glaze starts to burn before the chicken is done, tent loosely with foil for the final few minutes.
  • Leftovers shred beautifully for sandwiches or salads the next day.
  • A digital meat thermometer is worth the investment. Perfect smoke every time.