Smoked Paprika Chicken Thighs

Smoked Paprika Chicken Thighs
  • Prep Time

    30 mins

  • Cook Time

    2 hrs

  • Serves


  • Difficulty


Smoked Paprika Chicken Thighs

Smoked Paprika Chicken Thighs are a savory, aromatic dish featuring chicken thighs generously coated with a blend of smoked paprika and other spices, then roasted or grilled to juicy perfection. This dish delivers a smoky, slightly spicy flavor profile, creating a delightful balance of warmth and depth in each bite.

Pair this smoky delight with some grilled vegetables or a fresh salad for a balanced meal. Enjoy the process and the delicious results!


  • 8 Pieces Chicken thighs, bone-in and skin-on
  • 2 tablespoons Olive Oil
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 teaspoon Cayenne pepper (optional for heat)
  • Salt and Black Pepper to taste
  • Wood chips of choice (hickory, apple, or cherry )
  • vegetables or a fresh salad for a balanced meal


  • 1

    Preparation: Start by patting the chicken thighs dry with paper towels. This helps the skin get crispy when smoked.

  • 2

    Seasoning: In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this mixture all over the chicken thighs, ensuring they are well-coated.

  • 3

    Pre-smoking Setup: Soak your wood chips in water for at least 30 minutes before you start cooking. This prevents them from burning up too quickly in the smoker.

  • 4

    Preheating the Smoker: Turn on your gas smoker and preheat it to a steady 225°F (107°C). This is the ideal temperature for smoking chicken as it cooks the meat slowly, allowing the smoke to penetrate deeply.

  • 5

    Smoking the Chicken: Once the smoker is at the right temperature, drain your wood chips and place them in the smoker’s wood chip box. Put the chicken thighs on the smoker racks, leaving some space between them for the smoke to circulate.

  • 6

    Cooking Time: Close the smoker and let the chicken cook for about 1.5 to 2 hours. The goal internal temperature for the chicken is 165°F (74°C), which you should check with a meat thermometer.

  • 7

    Finishing Touch: For a crispy skin, you can finish the chicken on a hot grill for 2-3 minutes per side or under a broiler.

  • 8

    Resting: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.