Smoked Chicken Thighs
These Smoked Chicken Thighs pack 48g protein and 708 calories per serving, making them ideal for bulking phases where calorie surplus matters. With 4 servings ready in quick prep time, you'll have a higher-fat poultry option on hand for variety without sacrificing protein intake.
Ingredients
- •Chicken Thigh, Bone-In, Skin-On(1134g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •BBQ Sauce(80g)
Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.
- •Unsalted Butter(30g)
- •Brown sugar(30g)
- •1 tablespoon kosher salt
- •1 tablespoon smoked paprika
- •Garlic powder(5g)
- •Onion powder(5g)
- •Chili powder(5g)
- •Cumin, Ground(5g)
- •1 teaspoon ground black pepper
- •Cloves, Ground(1g)
- •Cayenne Pepper, Ground(1g)
Instructions
- 1Remove the chicken thighs from the refrigerator, place on a parchment-lined baking sheet, and pat dry.
- 2In a small bowl, combine the rub ingredients: brown sugar, salt, smoked paprika, garlic powder, onion powder chili powder, cumin, black pepper, cloves, and cayenne.
- 3Rub all over the chicken, working some of the rub underneath the skin. Let sit for 30 minutes at room temperature while you prepare the smoker.
- 4Heat your smoker to 225°F. Prior to lighting, add the wood, mixing it with the charcoal. It’s OK if your smoker gets a bit hotter than 225°F; just note that the chicken will cook more quickly. Do not cook it any lower than 225°F or the skin will be rubbery.
- 5Add the chicken thighs skin-side up and smoke until they reach 165°F on an instant-read thermometer inserted at the thickest part, 45 minutes to 1 hour 15 minutes depending upon the size of your thighs, your smoker set up, and how much your smoker temperature is fluctuating. Smoke to temperature, not to time on the clock.
- 6While the chicken is smoking, heat together the barbecue sauce and butter, stirring until the butter melts completely. Once the chicken reaches around 150°F (about 40 minutes in), baste the chicken all over with the sauce, then continue smoking until the chicken reaches 165°F.
- 7Remove the chicken from the smoker. Tent with foil and let rest 10 minutes. If you'd like to crisp the skin, place the chicken under the oven broiler for a few minutes just before serving.
Nutrition — Per Serving
708
calories
48g
protein
54g
fat
- Carbohydrates
- 20g
- Saturated fat
- 12.9g
- Sodium
- 478 mg
- Dietary fiber
- 1.2g
4 servings per batch · ~324g each
Macro data sourced from USDA FoodData Central
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How much protein does Smoked Chicken Thighs have per serving?
Each serving delivers 48g of protein and 708 calories, with 54g fat and 20g carbs making up the remainder. This is a higher-calorie option compared to chicken breasts, suitable for maintenance or surplus phases.
How long does Smoked Chicken Thighs take to prep?
Quick prep time on the stovetop with 4 servings per batch means you can prepare a full week's worth of dinners efficiently. The recipe prioritizes speed without sacrificing the Maillard reaction from smoking.
Is Smoked Chicken Thighs good for muscle gain?
At 48g protein per serving, these thighs fit well into muscle-building phases when paired with other protein sources to hit daily targets. The 708 calories provide the surplus needed to support strength gains alongside resistance training.
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